PINOY RECIPE

Christmas Recipe: Filipino Puto Bumbong

2010-11-12T07:38:00.000-08:00

Puto Bumbong, a Filipino food traditionally made from a special variety of heirloom sticky or glutinous rice called Pirurutong which has a distinctly purple color, soaked in salted water and dried overnight and then poured into bumbong or bamboo tubes and then steamed until done or steam rises out of the bamboo tubes. It is served topped with butter or margarine and shredded coconut mixed with sugar.

Puto bumbong is the most sought after delicacies at Christmas time. During the simbang gabi or the Christmas Eve mass, people would line up to their favorite stalls outside the church just to have a taste of this favorite Pinoy delicacies.

This recipe is good for 6-8 pieces of puto bumbong.

Puto Bumbong Ingredients:

* 1 cup glutinous rice
* 2 tsp purple food color (ube)
* 2 cups water
* panutsa (sugar cane sweet) or mascuvado (raw sugar)

Puto Bumbong Utensils:

* knife
* muslin cloth
* sifter or strainer
* 2 pcs bamboo tube (bumbong)
* steamer for making puto

Puto Bumbong Cooking Instructions:

* Soak glutinous rice in water overnight.
* Grind the soaked rice.
* Mix food color while the glutinous rice is being ground.
* Wrap the ground glutinous rice on a piece of muslin cloth and place it in a strainer to drain excess liquid. Another technique in draining excess liquid is by pressing a heavy object that has been placed over the muslin cloth.
* Once the ground rice has slightly dried, rub it against the screen of a strainer to produce coarse grained rice flour.
* The rice flour for making puto bumbong is now ready to cook. Fill each bamboo tube (bumbong) with just enough glutinous rice and put them into the steamer. See to it that the steamer contains boiling water.
* Steam rice flour in the bamboo tubes for 10 minutes.
* Once cooked, shake out the contents of each bamboo tube or remove the cooked glutinous rice from the bumbong with the help of a knife.
* Spread butter on the puto bumbong and place a small piece of panutsa (sugar cane sweets) or 1 tbsp. of mascuvado (raw sugar).
* Add a small amount of grated coconut before serving.

Christmas Recipe: Pinoy Pancit Molo

2010-11-12T07:34:00.000-08:00

Pancit Molo is an adaptation of wonton soup, is a specialty of the town of Molo in Iloilo a well-know district in the province. Unlike other pancit, pancit molo is not dry but soupy and it does not make use of long, thin noodles but instead wonton wrappers made from rice flour. Leftover wonton wrappers can also be cut into strips and drop into the hot broth.

Pancit Molo Ingredients:

Filling

* 1 cup ground pork
* 1/2 cup cooked chicken meat, flaked
* 1/4 cup water chestnuts, chopped
* 3 tbsp patis (fish sauce)
* salt to taste

Stock

* 8 cups chicken broth
* 1 small onion, chopped
* 1 clove garlic, minced
* 25-30 wonton wrappers
* pepper to taste
* chopped spring onions
* oil for sauteing

Pancit Molo Cooking Instructions:

To prepare filling

* Combine ingredients in a bowl but use onlly 1 tsp green onions, salt to taste, and 1 tbsp patis. Set aside the remaining ingredients for the broth.
* Put 1 tbsp of the meat mixture in the center of each wonton wrapper.
* Wrap by folding one side of the wrapper to cover the filling completely, then turning the “unfilled” sides of the wrapper up so that the dumpling resembles a flower. (The filled portion should be in the center.)
* Cover the dumplings with a dry kitchen towel and set aside.

To make broth

* Saute onion and garlic in oil until light brown.
* Add chicken stock and the remaining salt and patis from the filling.
* Allow to boil, the drop the stuffed dumplings into the boiling broth.
* Stir the remaing meat mixture into the broth. Simmer for 10-15 minutes.
* Season with pepper to taste.
* Before serving, garnish with chopped spring onions.

Christmas Recipe: Ube Biko

2010-11-12T07:14:00.000-08:00

Ube Biko is a native rice cake with violet yams – a dreamy dessert or snack perfect with a hot brew of salabat (ginger tea) or coffee.

Preparation Time: 00:20

Cooking Time: 00:45

Servings: 8-10

Ube Biko Ingredients:

* 1 1/2 cups ube, boiled & mashed
* 3/4 cup condensed milk
* 1/2 cup Nestle Fresh Milk
* 1/4 k malagkit rice, cooked
* crushed panutsa and grated cheese for topping

Ube Biko Cooking Instructions:

* Combine ube, condensada, and Nestle Fresh Milk in a thick saucepan.
* Cook stirring constantly until slightly thick.
* Add in malagkit and cook until thick.
* Spread onto an 8″ banana leaf-lined bilao.
* Top with crushed panutsa and grated cheddar cheese for topping, if desired.
* Slice and serve with hot tea, coffee, or chocolate.

NUTRITIONAL CONTENT:

Calories:305
Carbohydrates (g):64.3
Protein (g):6.3
Fats (g):2.5

Christmas Recipe: Blueberry Cheesecake

2010-11-12T06:58:00.000-08:00

Blueberry Cheesecake is a large family of sweet, cheese-based pie. Cheesecakes are generally made with soft, fresh cheeses. Other ingredients such as sugar, eggs, flour, liquids are often mixed in as well. Typically, the filling covers a crust, which may be pastry, cookie, or digestive biscuit.

The word cheesecake is also used to describe the creamy, cheesy flavour of the dessert. There are also savoury cheesecakes, often flavoured with blue cheese and served as hors d’oeuvres or with accompanying salads.

Estimated cooking time: 1 hour and 30 minutes + 4 hours chilling

Blueberry Cheesecake Ingredients:

* 1 1/2 cups graham cracker crumbs
* 3 tablespoons granulated sugar
* 1/3 cup butter, melted
* 3 (8-ounce) packages cream cheese, softened
* 1 cup granulated sugar
* 3 large eggs
* 1 teaspoon vanilla extract
* 1 (21-ounce) can blueberry pie filling

Blueberry Cheesecake Cooking Instructions:

* In a medium bowl blend together graham cracker crumbs, 3 tablespoons sugar, and melted butter; mix well. Press onto the bottom and up the sides of a 9-inch springform pan; set aside.
* Using an electric mixer softened cream cheese until light and fluffy. Gradually add 1 cup sugar; mixing well. Add in eggs, one at a time, beating well after each addition. Add in vanilla and beat well. Pour half of the batter into the prepared pan. Spoon blueberry pie filling on top of the batter in a ring pattern about halfway from the edge of the cake. Pour the remaining batter on top.
* Bake in a 375°F(190°C) oven for 35 to 40 minutes. Cool to room temperature on a wire rack. Loosen the crust from sides of pan and cool 30 minutes more. Remove the sides of the pan; cool cheescake completely.
* Cover and chill at least 4 hours before serving.

Christmas Recipe: Buko Pandan Salad

2010-11-12T06:53:00.000-08:00

Buko Pandan Salad is originated from Bohol Province, it is a favorite Filipino salad served in almost every kind of party and special occasions in the Philippines.

Buko Pandan Salad Ingredients:

* 8 leaves of Pandan – (must be cleaned well)
* 5 Buko (Coconut)not too hard, not too soft- Grated to strips
* Water approx. 10 cups
* 3 small cans of Nestle Cream
* 1 medium can of Condensed Milk
* 2 bars of Green Gulaman
* 1 3/4 Cups Sugar (more if you want it sweeter)
* 1 cup Kaong (optional)

Buko Pandan Salad Preparation Instructions:

* Boil water together with 8 pandan leaves that are individually twisted to break the fibers and expose the juice. Simmer for 20 minutes.
* Before adding 2 bars of gulaman, make sure you remove the pandan leaves and check if the remaining water is equal to 8 cups – 1 bar of gulaman is good for 4 cups of liquid. If it is not 8 cups, less will mean hard gulaman and more than 8 cups will result in mushy soft gulaman.
* Ensuring gulaman is well-dissolved stir well.
* Add sugar while mixing. Do this for 5 minutes.
* Pour through a strainer into cooling trays. Wait till it cools and hardens, then put in fridge.
* Meanwhile, mix the grated buko with the 3 cans of cream and 1 can of condensed milk.
* Add kaong if you prefer.
* Get gulaman from ref and cut into 1 cm cubes.
* Mix with buko mixture.

Christmas Recipe: Crema de Fruta

2010-11-12T06:45:00.000-08:00

Crema de Fruta is a soft cake, topped in succeeding layers of cream, custard, candied fruit, and gelatin.

Crema de Fruta Ingredients:

* 1 Sponge cake
* 1 canned fruit cocktail or peaches, pineapples, and other fruits ( well drained )

Custard Filling

* 3/4 cup sugar
* 4 Tbsp flour
* 2 3/4 cup single cream (evaporated milk or half double cream half milk)
* 5 egg yolks
* 3/4 cups water

Gelatin

* 1 1/2 cups pineapple juice
* 2 envelopes unflavoured gelatin
* 1 cup water
* 6 Tbsp sugar
* 2 Tbsp lemon juice

Crema de Fruta Cooking Instructions:

Custard Filling

* Combine all ingredients in a heavy based saucepan.
* Stir constantly while bringing it gently to boil until it thickens.
* Remove from heat and cool.

Gelatin

* Blend all ingredients in a saucepan and cook for about 15 minutes or until the gelatin is well dissolved.
* Remove from heat and cool.

To assemble

* Cut the sponge cake to fit the serving pan.
* Put in the sponge cake as the first layer.
* Spread the custard filling on top of the sponge cake, making sure to level and even it out all over the pan.
* Arrange the canned fruits on the custard.
* Pour in the gelatin on top; if possible, completely submerging the fruits.
* Chill in the fridge until the gelatin is set.

Christmas Recipe: Brownies

2010-11-12T06:37:00.000-08:00

Brownies are often served warm with ice cream, a combination that is known as brownie a la mode.

Preparation Time: 25 minutes

Cooking Time: 45 minutes

Servings: 16 brownie squares

Brownies Ingredients:

* 1/2 cup (1 stick) butter or margarine, melted
* 1 cup sugar
* 1 teaspoon vanilla extract
* 2 eggs
* 1/2 cup all-purpose flour
* 1/3 cup Hershey's Cocoa
* 1/4 teaspoon baking powder
* 1/4 teaspoon salt
* 1/2 cup chopped peanuts(optional)

Creamy Brownie Frosting:

* 3 tablespoons butter or margarine, softened
* 3 tablespoons Hershey's Cocoa
* 1 tablespoon light corn syrup or honey
* 1/2 teaspoon vanilla extract
* 1 cup powdered sugar
* 1 to 2 tablespoons milk

Brownies Cooking Instructions:

* Heat oven to 350°F. Grease 9-inch square baking pan.
* Stir together butter, sugar and vanilla in bowl.
* Add eggs; beat well with spoon.
* Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended.
* Stir in nuts, if desired. Spread batter evenly into prepared pan.
* Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan.
* Cool completely in pan on wire rack.
* Prepare Creamy Brownie Frosting; spread over brownies.
* Cut into squares. About 16 brownies.

Creamy Brownie Frosting:

* Beat butter, cocoa, corn syrup and vanilla in small bowl until blended.
* Add powdered sugar and milk; beat to spreading consistency.
* About 1 cup frosting.

Christmas Recipe: Cassava Cake

2010-11-12T06:32:00.000-08:00

Cassava Cake is a classic Filipino dessert enjoyed all year round.

Preparation Time: 20 minutes

Cooking Time: 90 minutes

Servings: 24 squares

Cassava Cake Ingredients:

Cake

* 2 Lbs Grated Cassava
* 1 14 oz. Can Sweetened Condensed Milk (Reserve 1/3 cup for Topping)
* 1 12 oz. Can Evaporated Milk
* 1 14 oz. Can Coconut Milk (Reserve 1/3 cup for Topping)
* 1 13 oz. Can Coconut Cream (Reserve 1/3 cup for Topping)
* 2/3 Cup Sugar
* 3 Eggs plus 3 Egg Whites
* 1 Cup Grated Coconut

Topping

* 3 Egg Yokes
* 1/3 Cup Reserved Sweetened Condensed Milk
* 1/3 Cup Reserved Coconut Milk
* 1/3 Cup Reserved Coconut Cream

Cassava Cake Cooking Instructions:

* Preheat oven to 325° f.
* In large mixing bowl combine cake ingredients.
* Mix well. Pour equally into two large greased rectangular pans.
* Bake until top is no longer liquid (approximately 30 minutes).
* Mix topping ingredients well and spread evenly on the two cakes.
* Bake an additional 20 to 30 minutes. Cool cakes completely.
* Slice each cake into 24 equal squares.

Christmas Recipe: Christmas Cupcakes

2010-11-12T06:30:00.000-08:00

Estimated Prep Time: 20 min

Cooking Time: 24 min

Christmas Cupcakes Ingredients:

* 2 cups sugar
* 1-3/4 cups all-purpose flour
* 3/4 cup Hershey's Cocoa or Hershey's Special Dark Cocoa
* 1-1/2 teaspoons baking powder
* 1-1/2 teaspoons baking soda
* 1 teaspoon salt
* 2 eggs
* 1 cup milk
* 1/2 cup vegetable oil
* 2 teaspoons vanilla extract
* 1 cup boiling water
* 1 can (16 oz.) creamy vanilla ready-to-spread frosting
* Mounds Sweetened Coconut Flakes
* Assorted candies such as candy canes, spearmint leaves and Twizzlers Strawberry Twists

Christmas Cupcakes Cooking Instructions:

* Heat oven to 350°F. Line muffin cups (2-1/2 inches in diameter) with paper or foil bake cups.
* Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin). Fill muffin cups 2/3 full with batter.
* Bake 22 to 25 minutes or until wooden pick inserted in center comes out clean. Cool completely.
* Frost each cupcake with vanilla frosting. Decorate with coconut and candies in various Christmas themes. (Ex. Slice spearmint leaves and place on cupcake surface along with slices of strawberry twists to resemble holly leaves and berries.) About 33 cupcakes.

Christmas Recipe: Chocolate Cherry Fudge

2010-11-12T06:26:00.000-08:00

Chocolate Cherry Fudge Recipe from Hershey’s. Makes About 4 dozen pieces.

Estimated cooking time: 40 minutes

Chocolate Cherry Fudge Ingredients:

* 1/3 cup finely chopped maraschino cherries, well drained
* 1/2 cup (1 stick) butter
* 3-2/3 cups powdered sugar
* 1/2 cup HERSHEY’S Cocoa or HERSHEY’S SPECIAL DARK Cocoa
* 1/4 cup evaporated milk
* 1/3 cup pecan pieces
* 1 teaspoon almond extract
* Maraschino cherry halves, well drained (optional)
* Slivered almonds(optional)

Chocolate Cherry Fudge Cooking Instructions:

* Line 8-inch square pan with foil.
* Lightly press chopped cherries between layers of paper towels to remove excess moisture.
* Place butter in medium microwave-safe bowl.
* Microwave at High (100%) 1 minute or until melted; stir in powdered sugar, cocoa and evaporated milk until well blended.
* Microwave at High 1-1/2 minutes; stir vigorously.
* Microwave at High an additional 30 seconds at a time, until mixture is hot, slightly thickened and smooth when stirred.
* Do not boil. Stir in chopped cherries, pecans and almond extract.
* Spread mixture into prepared pan. Cover; refrigerate until firm.
* Remove foil; cut into squares.
* Garnish with cherry halves and slivered almonds pressed lightly onto fudge, if desired.
* Serve cold; refrigerate leftover fudge.

NOTE: For best results, do not double this recipe.

Christmas Recipe: Golden Fruitcake

2010-11-12T06:22:00.000-08:00

Golden Fruitcake, made from Natural sun-dried raisins, apricots, walnuts, red and green cherries in a sweet yellow cake.

Estimated cooking time: 65 minutes

Yields: 1 Bundt cake or 2 loaf cakes

Golden Fruitcake Ingredients:

* 1 package (1 pound 2.25 ounces) yellow cake mix
* 1 container (8 ounces) sour cream
* 3 eggs
* 2-1/2 cups California raisins
* 1 jar (10 ounces) red maraschino cherries, drained
* 1 jar (6 ounces) green maraschino cherries, drained
* 1 cup chopped dried apricots
* 1 cup broken walnuts

Golden Fruitcake Cooking Instructions:

* Heat oven to 350°F.
* Generously grease and flour 12-cup Bundt pan or 2 (8 x 4-inch) loaf pans.
* Combine cake mix, sour cream and eggs in large bowl. Mix at low speed until well combined.
* Beat at medium speed 2 minutes. Stir in remaining ingredients.
* Spoon into greased and floured pan.
* Bake at 350°F for 55 to 60 minutes for Bundt cake or for 50 to 55 minutes for loaf cakes, or until top is deep golden brown.
* Do not underbake.
* Cool slightly in pan. Remove from pan onto cooling rack.
* Cool completely. Brush top of cake with light corn syrup, if desired.
* Wrap tightly in foil. Store in refrigerator.

Christmas Recipe: Brownie Petit Fours

2010-11-12T06:18:00.000-08:00

Estimated cooking time: 55 minutes

Brownie Petit Fours Ingredients:

* 1/2 cup (1 stick) butter or margarine, melted
* 1 cup sugar
* 1 teaspoon vanilla extract
* 2 eggs
* 1/2 cup all-purpose flour
* 1/3 cup HERSHEY’S Cocoa
* 1/4 teaspoon baking powder
* 1/4 teaspoon salt
* 1/2 cup chopped walnuts(optional)
* 2 cups (12-oz. pkg.) Hershey's Mini Chips Semi-Sweet Chocolate
* 3 tablespoons shortening(do not use butter, margarine, spread or oil)
* Sprinkles or decorator’s icing(optional)

Brownie Petit Fours Cooking Instructions:

* Heat oven to 350°F. Line 9-inch square baking pan with foil; grease foil.
* Stir together butter, sugar and vanilla in bowl.
* Add eggs; beat well with spoon. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Stir in walnuts, if desired.
* Spread batter evenly in prepared pan.
* Bake 20 to 25 minutes or until brownie begins to pull away from sides of pan.
* Cool completely in pan on wire rack; refrigerate about 2 hours.
* Using edges of foil, lift brownie out of pan.
* Peel off foil; cut into 1-1/4 inch squares and allow to warm up to room temperature.
* Line tray with wax paper. Melt small chocolate chips and shortening in small heavy saucepan over very low heat.
* Dip each brownie square into melted chocolate, covering completely. (Return to heat if chocolate cools and is hard to coat.)
* Gently tap on side of pan to allow extra chocolate to drip off. Place on prepared tray.
* Allow chocolate to set at room temperature or refrigerate until set (about 30 minutes); decorate as desired. (Sprinkles should be added just before chocolate sets.)
* About 3 dozen petit fours.

Christmas Recipe: Humba

2010-11-12T06:14:00.000-08:00

Humba is a sugar braised pork belly, another popular Filipino food originated somewhere in the Visayas and Mindanao regions.

Preparation Time: 15 minutes plus 15 minutes to marinate pork

Cooking Time: 1 hour

Servings: 6 – 8

Humba Ingredients:

* 1 kg. liempo, cut into serving pieces, skin on humba-recipe
* ¾ cup vinegar
* ¼ cup Maggi Savor, Classic
* 3 cups water
* 1 tbsp. salted black beans
* ½ cup raw skinless peanuts
* 1 tbsp. minced garlic
* 2 bay leaves
* 1 tbsp. tajure
* 1 tsp. black pepper
* 2 tbsp. brown sugar
* 1 8g. pack Maggi Magic Sarap

Humba Cooking Instructions:

* 1. Marinate liempo in vinegar and MAGGI Savor, Classic for at least 15 minutes.
* 2. In a pan, put together marinated pork, water, black beans, peanuts and garlic. Bring to a boil then add bay leaves, tajure, black pepper, sugar and MAGGI MAGIC SARAP.
* 3. Cook covered for at least 45 minutes or until meat is tender. Serve hot with steamed rice.Nutritional Content:Calories: 571
Carbohydrates (g): 8
Protein (g): 29
Fats (g): 47

Pinoy Recipe: ADOBO

2010-07-02T02:41:00.000-07:00

Ang adobo ay isa sa mga pinaka-popular at pinaka-kilalang tradisyunal na lutuing Pilipino sa loob at labas ng Pilipinas. Niluto sa suka, toyo, bawang, at paminta ang mga sahog nito. Ipiniprito ang karneng sangkop bago haluan ng suka at bawang. Itinuturing ito bilang pambansang lutuin ng Pilipinas. Maaaring adobohin ang karne, isda o mga gulay.

[Adobo is considered the national dish of the Philippines. This dish consists of chunks of chicken or pork or both cooked in soy sauce, vinegar, bay leaf, lots of garlic and whole peppercorns. The stew is allowed to cook until the meats are tender and the remaining sauce slightly thickened. Some people prefer their adobos dry which may entail frying them afterwards, while others prefer them moist served in their original sauce. As a style of cooking, it can be applied to fowl, fish, shellfish and vegetables.]

Nagmula sa wikang Kastila ng Espanya at Mehiko ang salitang adobo na nangangahulugang "inatsara" o "kinilaw"

[Adobo came from a Spanish and Mexican word which means pickled.]

May iba't ibang uri ng adobo ayon sa sahog na ilalagay dito. Maaari itong:

[Adobo recipes:]

CHICKEN - PORK ADOBO

1 cup distilled white vinegar (or cider vinegar)
1 cup water
2 tablespoons peeled and crushed garlic
2 teaspoons salt
2 pieces of bay leaves
half teaspoon freshly ground black pepper
1 pound chicken, cut into serving pieces, Chinese style
2 pounds pork butt, cut into cubes
soy sauce
oil

Add vinegar, water, garlic, salt, bay leaves and pepper into a large casserole. Bring to a boil. Add the meat, cover and bring to a boil. Simmer and cook for about 30 minutes. Sprinkle liberally with soy sauce and cook for an additional 10 minutes. Remove met and reduce sauce. Remove sauce to a bowl. Put oil into the casserole and brown cooked meat. Drain oil from the casserole, and return the reduced sauce back with the meat.

Serve with rice.

ADOBONG ANTIGO

1 kilo (2.2 lbs) chicken or pork, cut in serving pieces
1/4 cup vino blanco or five-year-old rum
4 tsp. soy sauce
5 cloves garlic
2 tsp salt
1 cup vinegar
1 cup buko juice (coconut water)
1 small head garlic, crushed

1. Marinate the meat in the vino blanco or rum, soy sauce, garlic, salt, pepper and vinegar, for at least two hours. Drain.

2. Fry meat till golden, pour off excess oil and add buko juice. Simmer till tender and adobo begins to give off oil. Fry the extra garlic and sprinkle on the adobo before serving. (5 portions)

ADOBONG MODERNO

1 kilo (2.2 lbs.) chicken thighs
1/2 cup native vinegar
2 tbsp soy sauce
1 small head garlic, crushed
1/2 tsp salt
1/2 tsp ground pepper
1/2 cup water
1 eggwhite, beaten
1/2 cup flour
1/2 cup cornstarch
1/2 tsp salt
1/2 tsp ground pepper

1. In a saucepan, combine chicken, vinegar, soy sauce, garlic, salt and pepper. Bring to a boil and simmer. When the mixture dries up,l add water and continue cooking for about 15 mins until chicken is tender.
2. Remove chicken from pan and strain remaining sauce. Set aside.
3. Debone chicken and cut in half. Combine flour, cornstarch, salt and pepper. Dip chicken in eggwhite and dredge in the dry ingredients. Fry in hot oil until golden and crisp.

Adobo Dip
1 cup mayonnaise
1/4 cup adobo sauce
2 tbsp parsley, minced
1 tsp garlic, minced

Combine ingredients and serve with the adobo (5 portions).

EGGPLANT ADOBO

Ingredients

5 cups diced eggplant, cut in 1 1/2-inch cubes
salt to taste
1/4 to 1/2 cup vegetable oil
1/3 cup soy sauce
1/4 cup red wine vinegar
6 cloves garlic, minced
1/2 teaspoon freshly ground black pepper

Spread eggplant on paper toweling and sprinkle with salt. Let drain for 30 minutes. Rinse and pat dry. In a non-stick skillet, fry eggplant in oil until brown and set aside. In a small sacuepan, simmer soy sauce, vinegar, garlic and pepper for 5 minutes. Add eggplant, cover and cook over low heat for 7 minutes, stirring occasionally. Serve hot.

CHICKEN ADOBO IN COCONUT MILK

Ingredients

2 tablespoons garlic, minced
1 onion, chopped
2 tablespoons olive oil
1 whole chicken, cut into 8-10 pieces
3 cups coconut milk, divided
1 teaspoon ground black pepper
1/4 teaspoon salt
1/4 teaspoon fresh ginger, grated
3 tablespoon vinegar
1 small piece chili (optional)

In a soup pot, saute garlic and onion in 2 tablespoons olive oil. Add chicken pieces, 2 cups coconut milk, black pepper, salt, ginger and vinegar. Bring to a boil and simmer uncovered until chicken is very tender, about 1 hour and 10 minutes. Add chili (optional to taste) to make dish hot and spicy. Add remaining coconut milk, stir and simmer 2 to 3 minutes until sauce is thick and oily. Serve hot over rice.

Top 10 Christmas Party Food-To-Order List

2009-12-07T17:57:00.000-08:00

’Tis the season for shopping, gift-giving, and eating—it’s also the season for getting stressed out from party-planning, so we asked food blogger and Yummy magazine’s associate publisher Frances Haw for some of her yummiest recommendations:

1) Iberian Chicken by Marge Sy

Marge Sy’s love for cooking goes back to when she still a little girl. She began selling at the Alabang Saturday Market in 2003 and then opened her stall at the Salcedo Weekend Market in 2004. As she travels, she continues to learn more cuisines and dishes to add to her repertoire. Her specialty includes a range of Spanish dishes such as Salpicao, Ropa Vieja, Lenga Estofado, Paella and of course, her Iberian Chicken, which is a real treat because of the flavors from the garlic, potatoes and all the herbs and spices that Marge uses.

Serving Size: 6 to 8 persons
How to Order:
Mobile number: (0918) 945-8845
Email: margedsy@yahoo.com
Or visit her stall at the Salcedo Weekend Market every Saturday morning.
Recommended lead time: 2 days
Price: P1,500

2) Lechon by Sabroso

Who can say no to lechon? While Sabroso is relatively new to the lechon-loving crowd, it is quickly gaining popularity because of its flavorful meat which we later found out is because of the lemongrass that they put in before roasting.

Serving Size: Ranges from 20 to 80 persons
How to Order: Call 515-8253, 515-8259, 357-0659, (0922) 841-6220
Or visit them at E. Rodriguez Ave. corner Tomas Morato, Quezon City
Recommended lead time: Now accepting advance orders for December; 4 days in advance if orders are made December 16 onwards
Price: P4,000 (6 kg) to P8,500 (23 kg)

3) Four Cheese Lasagna by Qitchen

Qitchen began three years ago when Shar Tan, former member of the Yummy staff, decided to make her well-loved cakes and savory dishes available for ordering. With only the best ingredients, every single dish from Qitchen has a gourmet quality but still maintains its homemade appeal.

Serving Size: 15 to 20 persons
How to Order:
Call 721-5360 or (0922) 838-0308 for pick up in New Manila, QC
Recommended lead time: 48 hours before pick-up
Price: P1,800

4) Baked Salmon by Conti’s

Conti’s baked salmon is one of the restaurant’s best-sellers. The fresh salmon is topped with their special garlic cream sauce and baked until the top turns golden brown.

Serving Sizes: Family Size: 8 persons; Party Size: 15 persons
How to Order:
Parañaque branch: 807-3388, Greenhills: 744-4184, Serendra: 856-2352, TriNoma Mall: 900-5013 to18, Nuvali, Sta. Rosa Laguna: (0922) 881-9126, (0905) 854-5110, Greenbelt 2: 756-0327, 756-0105
Recommended lead time: 1 day
Price: P850 (Family size), P1,275 (Party size)

5) Korean Chap Chae by Qitchen

Qitchen’s Korean Chap Chae is a mix of clear glass noodles with beef and vegetables and a strong peppery taste.

Serving Size: 15 to 20 persons
How to Order:
Call 721-5360 or (0922) 838-0308 for pick up in New Manila, QC
Recommended lead time: 48 hours before pick-up
Price: P1,300

6) Paella Negra by Marge Sy

Soft, flavorful rice mixed with the freshest seafood and meat, topped with swirls of creamy lemon sauce.

How to Order:
Mobile number: (0918) 945-8845
Email: margedsy@yahoo.com
Or visit her stall at the Salcedo Weekend Market every Saturday morning.
Recommended lead time: 2 days
Price: P3,600

7) Amici’s Risotto di Mare

Amici’s Risotto di Mare is served in their special party tray and loaded with fresh seafood. Amici can deliver your order straight to your doorstep, so this is a great, hassle-free way to prepare for Christmas dinner.

Serving Size: 6 to 8 persons
How to Order:
Visit any of the four Amici branches in Greenhills, SM Megamall, Don Bosco Makati and Tomas Morato or call 747-1111 to place your order.
Recommended lead time: 24 hours before pick-up or delivery
Price: P950

8) Crab Sotanghon by King Crab

Serving crabs makes the meal more fun since everyone has to use their hands. In this dish, the fresh crabs are cooked in a pot with spices and sotanghon.

Serving Size: 6 to 8 persons
How to Order:
Call 723-8820, 723-8821, 723-8823
Recommended lead time: 30 minutes
Price: P140 per kg (male), P150 per kg (female)

9) Pork Barbecue by Floring’s

Kids love barbecue, and adults can have it with their favorite beer. Chef Florabel’s is loaded with cubes of lean meat marinated and seasoned to perfection. Make sure to order a lot!

Serving Size: One person per stick
How to Order:
Call 441-0406 and look for Elsie or April. They are located in the food court of the Landmark, Trinoma Mall
Recommended lead time: at least 1 hour for bulk orders
Price: P40/stick

10) Hot Prawn Salad by King Crab

This dish, with juicy, plump prawns mixed with sweet fruit salad, makes a great appetizer or main dish.

Serving Size: 4 to 5 persons
How to Order:
Call 723-8820, 723-8821, 723-8823
Recommended lead time: 30 minutes
Price: P380

Content credit: Frances Lorraine Haw, SPOT.ph
Images courtesy of Paul Ang and Sabroso (Lechon by Sabroso)

8 Foods That Fight Fat

2009-11-04T21:26:00.000-08:00

Want to lose weight as you chow down? Your wish is granted! (I promise, this is no fairy tale.) Your supermarket is filled with foods that studies show have lipid-melting powers to help melt fat and keep you slim. Stock up on these fat-fighting super bites, and you'll be trimmer even as you indulge. Read on to discover the eight foods that deserve a permanent spot in your fridge—and in your diet!

Almonds. These yummy nuts are high in alpha-linolenic acid, which can accelerate your metabolism of fats. In fact, dieters who ate 3 ounces of almonds daily slashed their weight and body-mass index by 18 percent, while those who skipped the nuts reduced both numbers less— just 11 percent—a study in the International Journal of Obesity revealed. Chomp almonds à la carte (limit yourself to 12 per serving to keep calories in check). I get a pack at Starbucks and nibble throughout my day. Or sprinkle them into a recipe such as Black Bean–Almond Pesto Chicken. Go nuts!

Berries. I tell my daughter, "These are nature's candy!" Turns out they're also your body's best friends. Strawberries, raspberries and other vitamin C–spiked fruit can supercharge your workout, helping you burn up to 30 percent more fat, research from Arizona State University at Mesa has found. If they're not in season, buy the little gems frozen in a bulk-sized bag so you'll always have them on hand to whip up a Berry Bliss Smoothie or Strawberry-Sunflower Pops, regardless of whether berries are in season.

Cinnamon. Adding 1/4 teaspoon to your plate may prevent an insulin spike—an uptick that tells your body to store fat. Sprinkle it on your morning cereal or coffee or on your yogurt in the A.M., or savor it in Apple-Cinnamon-Raisin Oatmeal.

Mustard. It's heaven on a soft pretzel, but mustard may also be a weight loss wonder. Turmeric, the spice that gives mustard its color, may slow the growth of fat tissues, a study in the journal Endocrinology finds. Use it on sandwiches instead of mayo, or sprinkle turmeric on cauliflower pre-roasting to give it a kick. Try it on tuna salad—I promise it adds zest.

Oranges. This citrus fruit, which contains fat-blasting compounds known as flavones, deserves to be your main squeeze. Women who ate the most flavones had a much lower increase in body fat over a 14-year period, a study in The American Journal of Clinical Nutrition notes. Eat oranges sliced or swig fresh OJ (including pulp!) to get the best benefit from the fruit.

Soybeans. Reason to toss a half cup on your salad? Soybeans are rich in choline, a compound that blocks the absorption of fat and breaks down fatty deposits. Oh, and they're addictively delish! But if breast cancer runs in your family, experts suggest you should talk to your doc before adding soy to your diet.

Sweet Potatoes. The colorful spuds' high-fiber content means they keep your insulin steadier than their white sisters, which means less fat packed on your hips, research finds. Top a small baked tater with lowfat cottage cheese for a tempting side dish, or whip up Miso Soup With Sweet Potato Dumplings.

Swiss Cheese. Calcium-rich foods reduce fat-producing enzymes and increase fat breakdown, and Swiss has more calcium than many of its cheesy peers. Choose the reduced-fat variety, such as Sargento. Slip it into your sandwich, put it on top of high-fiber crackers or use it for a healthier grilled cheese. Yum!

For other tricks to eating your way to your healthy, happy weight, load up on these 20 slimming superfoods at Self.com.

By Lucy Danziger, SELF Editor-in-Chief

Korea's Famous Food: Pibimpap

2009-04-23T22:29:00.000-07:00

Ingredients:

1/4 lb. chopped or ground beef
1 t. medium soy sauce
½ t. sesame oil
pinch black pepper
1 green onion, thinly sliced into rings
1 clove garlic, crushed and finely chopped
1 medium cucumber, peeled and sliced into 1-inch rounds, sprinkled with a little salt
½ large carrot, sliced into matchstick size pieces, sprinkled with a little salt
1/4 lb bellflower roots (toraji in Korean), soaked in warm water until soft and shredded, sprinkled with a little salt *
3 large shiitake mushrooms, shredded, sprinkled with a little salt
2-3 t sesame oil
1/8 lb bean sprouts (soy bean is usual), sprinkled with salt, sesame oil and a small amount of finely chopped garlic sesame seeds
Red pepper paste, to taste **
1 egg per person
3 cups raw rice, steamed ***
4-6 whole Romaine or green leaf lettuce leaves

To Prepare:

Have all the ingredients cut, soaked, and seasoned ready for cooking. Prepare rice by steaming. While rice is cooking prepare the rest. Mix together in a small bowl 1 t. medium soy sauce, ½ t. sesame oil, pinch black pepper, 1 green onion, thinly sliced into rings, and 1 clove garlic, crushed and finely chopped. Add beef and mix together. Let stand. Heat a deep, heavy skillet, or wok until hot. Add 1 t sesame oil. When hot add beef and stir fry quickly. Set aside. Heat 1 t sesame oil in hot pan. Add cucumber slices. Stir fry quickly: cucumber should retain its color and remain crunchy. Remove from pan and set aside. Add 1 t sesame oit to hot pan and stir fry the carrot sticks the same way. Remove and set aside. Cook bellflower roots an shiitake mushrooms sequentially in the same way. Remove and set aside. Fry eggs in same pan, sunny side up. Keep warm. When ready to serve, place lettuce leaf in individual serving bowls. Place a mound of hot cooked rice on the leaf in the bowl. Place small mounds of beef, cucumbers, carrots, bellflower roots, shiitake mushrooms and bean sprouts. Sprinkle sesame seeds on bean sprouts, or any other ingredient you like. Place cooked egg on top. Serve at once, while hot, with small bowl of red pepper chile paste. To eat, have ready a long handled Korean spoon. Add as much pepper paste as desired and stir the whole all together. Do not be shy, mix well. Add more pepper paste to taste.

Serves 4-6

* Dried bellflower roots can be found at Korean grocery stores, or from specialized mail order houses. If you cannot find them, omit or try slicing daikon (large Asian radish) into matchsticks and season in the same way.

** Red pepper pastes can be found in many Asian markets, or by mail order. Do not use hot Mexican or Southwestern-style sauces!

***Koreans prefer short or medium grain rice that is cooked until slightly sticky.

Malaysian Eurasian Dish: Portuguese Devil Curry

2009-04-23T22:13:00.000-07:00

Ingredients:

1 3½-lb chicken, cut into fairly large pieces
salt and pepper
1-2 tsp sugar
2 tbsp Worcestershire sauce (Eurasian Secret)
2 tbsp soy sauce
1 lime, juiced
peanut or vegetable oil
½ tsp saffron threads
1 large ham bone, or 1 lb rind back bacon
2 stalks lemongrass, slightly smashed
½-inch fresh turmeric root [kunyit], sliced
5 large onions, quartered
4-inch ginger , cut into thin strips
4 large tomatoes, halved
1 seedless cucumber, cut into 2 in lengths sprinkled with salt and air dried for 1 hr
6 cabbage leaves, torn into bite-size
6 whole fresh red Serrano chilies
1½ lb Chinese Roast Pork [brown, not red] store-bought, cut into 2-inch chunks
4 tbsp dried mustard powder (Preferably Coleman's)
9 tbsp white vinegar
6 med potatoes, quartered and parboiled in salt water
1 large can Vienna sausages, sliced ½-inch
**30-40 dried red Serrano chilies [Substitute: 1½ to 2 cups Chili Paste], or to taste
15 shallots
6 garlic cloves

[Items in red are to be ground or blended]

**Caution: This recipe, as the name implies, is a devilishly Hot-As-Hell curry; you are cautioned to use chili amounts to your tolerance level.

To Prepare:

1. Season chicken with salt and pepper, Worcestershire sauce, soy sauce, sugar and lime juice

2. Brown chicken pieces in peanut or vegetable oil, drain and set aside

3. If using dried red chilies, first remove stems and most seeds, reconstitute in hot water

4. Using a mortar & pestle or blender, grind the softened dried red chilies into a paste, [or use readymade Chili Paste]

5. Heat 6 tbsp peanut or vegetable oil in a hot wok or pot, add chili paste and stir-fry till well toasted, color darkens, oil starts to ooze from paste - Be careful not to burn!

6. Pour Chili Paste into a bowl and set aside

7. Pound or blend shallots and garlic to a paste

8. In the same wok, heat 2 tbsp of oil, add and stir-fry shallots & garlic paste for about 1 min, add dried saffron threads and 2 cups of water

9. Bring to a boil, add ham bone or rind back bacon, lemongrass stalks and fresh turmeric

10. Boil rapidly in the wok for 10 mins, then transfer into a large stewing pot

11. Add the browned chicken pieces, wok-toasted chili paste [and oil], onions, ginger, tomatoes and whole red chilies

12. Season with sugar, salt and pepper, stir well, bring to a boil, then to a simmer for 10 mins
Add Chinese roast pork chunks, gradually add 4-5 cups water, bring to a boil again, cover and reduce heat to a simmer for 10 min

13. Combine 4 tbsp dried mustard powder with 4 tbsp white vinegar, mix well and add to the pot, then add 5 more tbsp white vinegar

14. Add the cucumber and cabbage, stir well, bring to a boil, then reduce to simmer uncovered until the chicken is tender, about 10 mins

15. Lastly add the parboiled potatoes and Vienna sausages, continue to simmer uncovered until potatoes are fully cooked, about 5 mins

16. Serve hot with steamed rice or a loaf of crusty French baguette

Variation : For 'Devil Crab Curry' - substitute live Blue crabs, Mud Crabs, Stone Crabs or Dungeness Crabs. Adjust cooking time - add the crabs at the very end and cook till just turned red - do not overcook! Promptly remove from heat, let stand [for flavors to meld] 10 mins before serving.

Source: Malaysianfood.net

The 8 Worst Sandwiches in America (Plus 8 More You'll Love!)

2009-04-09T20:36:00.000-07:00

By David Zinczenko with Matt Goulding, MENSHEALTH

Hoagies. Heroes. Grinders. Po’boys. Sandwiches go by a lot of different names, but they’re an undeniably American food. OK, maybe we didn’t exactly invent them. Many people credit England’s Earl of Sandwich, but he probably just popularized it in the 1700s. And he did know a good thing when he saw (and ate) it. In the 300 years, we’ve done plenty to advance the art of the sandwich. Problem is, we’ve done plenty to distort sandwiches, too, turning humble creations into caloric catastrophes weighed down by careless condiments, bloated breads, and an excess of ill-chosen toppings.

A little digging into the fast food and deli domain confirmed our greatest fears: that between two slices of bread, the food industry is cramming up to a full day’s worth of calories, fat, and sodium. Sure, towering Dagwoods and hulking hoagies are some of the most egregious offenders, but even the most innocently named cold-cut creations could be quietly, steadily sabotaging your waistline.

That's why you need to know what you're consuming. Eat This, Not That! scoured the delis and the sub shops from coast to coast to come up with this list of the worst sandwiches in America. We’re not the least bit willing to give up our handheld food of choice (grilled cheese and turkey sandwiches are basically American birthrights, after all), so we’ve provided you with plenty of ways to get your fix--without mainlining calories.

Herewith, our best and worst list. And while you’re at it, make sure you're not washing down the vast majority of your lunch with one of these high-calorie drinks.

WORST BREAKFAST SANDWICH
Au Bon Pain Sausage, Egg and Cheddar on Asiago Bagel
810 calories
47 g fat (23 g saturated, 0.5 g trans)
58 g carbs
1,540 mg sodium

A healthy breakfast sandwich can be a great start to your day—the protein-packed eggs and meat will keep you feeling fuller longer. But Au Bon Pain’s breakfast bagel isn’t what we had in mind. Cut calories by switching to bacon and Swiss there, and cut carbs by choosing an English muffin over a bagel, roll, or croissant.

EAT THIS, INSTEAD!
Scrambled Eggs Tomato and Spinach Wrap
390 calories
15 g fat (4 g saturated)
47 g carbs
650 mg sodium

(For other early morning sandwiches to dodge at home, check out THIS list of the 12 worst breakfast foods at the supermarket.)

WORST TURKEY SANDWICH
Atlanta Bread Company Turkey Bacon Rustica
960 calories
56 g fat (19 g saturated)
62 g carbs
2,480 mg sodium

Sandwiches shouldn’t top much more than 500 calories; this one gobbles up almost half your daily allowance. While it’s loaded with protein, it’s also packed with saturated fat and more than a day’s worth of sodium (the blame falls largely on the one-two punch of mayo and pesto).

EAT THIS, INSTEAD!
Turkey on Nine Grain
370 calories
6 g fat (2 g saturated)
50 g carbs
1,240 mg sodium

WORST STEAK SANDWICH
Quizno’s Prime Rib Cheesesteak Sub, Large
1,490 calories
92 g fat (22.5 g saturated, 2 g trans)
102 g carbs
2,620 mg sodium

At 670 calories, even the small version of this sub is pushing the bounds of reasonable consumption. But in this big guy, you’re taking in a day’s worth of sodium, along with a day’s worth of saturated fat, and nearly a whole day’s caloric intake as well. A survival strategy for eating at Quiznos: If you’re going to order a sub, order it small and without dressing or cheese. Better yet, skip the subs altogether in favor of the more restrained Sammies. You’d be better off with two of them than with most regular-sized sandwiches at Quiznos.

EAT THIS, INSTEAD!
Bistro Steak Melt Flatbread Sammie
280 calories
13 g fat (4 g saturated)
26 g carbs
645 mg sodium

WORST GRILLED CHICKEN SANDWICH
Romano’s Macaroni Grill Grilled Chicken and Artichoke Sandwich
1,260 calories
80 g fat (17 g saturated)
71 g carbs
2,990 mg sodium

Most people know by now that grilled equals good in the world of chicken, but Romano’s somehow manages to challenge that well-established nutritional tenet. The heavy-handed Italian chain takes two reasonable foods—lean chicken and nutrient-rich artichoke—and turns them into a monster of a fat-laden sandwich that comes with almost a day-and-a-half’s worth of sodium and the caloric equivalent of 27 chicken McNuggets.

EAT THIS, INSTEAD!
Pollo Magro
320 calories
5 g fat (1.5 g saturated)
29 g carbs
1,630 mg sodium

WORST FRIED CHICKEN SANDWICH
Chili’s Cajun Crisper Bites Sandwich
1,410 calories
79 g fat (18 g saturated)
124 g carbs
3,930 mg sodium

Words on the Chili’s menu to avoid: “Cajun” and “Crisper.” In Chili’s land, they translate to fat- and calorie-packed sauces and frying oil. Put them between two slices of bread, and you’ve got one of the worst sandwiches we’ve found on all counts—with the sodium equivalent of 120 saltine crackers and the same number of calories as you’ll find in 56 strips of bacon. Taste the same bold flavors and save more than 1,000 calories and 2,000 milligrams of sodium by opting for the Fajita Pita instead.

EAT THIS, INSTEAD!
Fajita Pita Chicken
380 calories
12 g fat (2 g saturated)
1570 mg sodium

WORST VEGGIE SANDWICH
Blimpie Special Vegetarian 12 Inch
1,186 calories
60 g fat (19 g saturated)
131 g carbs
3,532 mg sodium

“Vegetarian” doesn’t automatically translate to “healthy” (the same holds true for salads—check out this list of America’s worst salads to see what we means). Sure, this sandwich has vegetables, but it’s also loaded with fatty oils and sauce, and it’s on bread that’s 12 inches long. No wonder it contains over half a day’s worth of calories and an explosion of carbs. Portion control is key to keeping weight off. Your strategy with this sandwich: Share it with a Little League team.

EAT THIS, INSTEAD!
VeggieMax 6 Inch
522 calories
20 g fat (6 g saturated)
56 g carbs
1,272 mg sodium

WORST “HEALTHY” SANDWICH
Noah’s Deli Chicken Salad Sandwich
1,150 calories
95 g fat (14 g saturated, 1.5 g trans)
61 g carbs
1,190 mg sodium

Don’t be fooled because it’s got the word “salad” in its name. This trans-fatty Noah’s sandwich is not a healthy choice for your arteries or your waistline. (Click here for an indispensable list of other health food imposters.)

EAT THIS, INSTEAD!
California Chicken Sandwich
360 calories
7 g fat (2 g saturated)
49 g carbs
840 mg sodium

WORST SANDWICH IN AMERICA
Quizno’s Tuna Melt, large
1,760 calories
133 g fat (25 g saturated, 1.5 g trans)
92 g carbs
2,120 mg sodium

Tuna melts are scary because they sound so harmless—in almost all other forms, tuna is usually a smart and healthy choice. So what’s with the insane caloric overload? Blame the fat-packed mayo the tuna is mixed with, along with Quizno’s larger-than-life portion sizes. Even though they’ve managed to trim this melt down from the original 2,000-plus calorie mark when we first tested it, it still remains the worst sandwich we’ve found.

EAT THIS, INSTEAD!
Sonoma Turkey Flatbread Sammie
280 calories
14 g fat (4 g saturated)
26 g carbs
760 mg sodium

We hope this list will help you sidestep diet disasters when you’re ordering out. You might also enjoy our list of the best fast food meals under 500 calories and our 10 ways to make fast food healthy. Swaps like these can help you lose 10, 20, or 30 pounds in a year!

Top Indian Snack: Vada 'n Bonda

2009-03-01T05:04:00.000-08:00

Vada originates from South Indian states of Tamil nadu and Karnataka but now it is popular all over.

The most popular one is the Vadai from Tamil nadu or the Uddina Vade from Karnataka:Similar to a doughnut , a circle with a hole in the center.

Traditionally Vadais are prepared during festivals along with other dishes.

But it is now a common sight in most Indian Fast-Food restaurants nowadays...Popular variations of Vada are Masala vada, Maddur vada, Bonda, Dahi Vada.

Thailand's Most Popular Breakfast Menu

2009-01-06T07:26:00.000-08:00

In Thailand, rice congee or “Jok”is normally served as breakfast. Raw or half-cooked eggs are normally added. There are different variations like jok with minced pork, beef, etc. Other ingredients are spring onions, garlic, spicy pickles, radish, etc.

Jok (Congee)

Since Thailand has opened up to western society or lifestyle, traditional Thai breakfast seems to have lost its popularity. Except for the still popular congee breakfast, almost all kinds of breakfast preparations are available in every restaurant or eating places in Thailand.

Singapore and Malaysia's Most Popular Breakfast Menu

2009-01-06T07:14:00.000-08:00

In Singapore, the traditional breakfast of Singaporeans consist of bread, rice, eggs and meat. The most popular includes, Kaya Toast, Nasi Lemak, Roti Parathas, Bak Kut Teh and Koo chye kueh.

Kaya Toast

Kaya Toast is the signature breakfast of Singapore. It is actually a paste made from coconut milk, sugar, vanilla, eggs and pandan leaves. The coconut milk is cooked slowly along with the rest of the ingredients to form a batter or paste. It is then spread into a slice of bread along with a small amount of butter.

Nasi Lemak

Nasi Lemak is rice cooked in coconut milk with small amount of ginger, lemon grass or pandan leaves. It is served with chicken, beef or fish.

Roti Parathas

Roti Parathas is just like Pancakes but a bit crispy kind of pastry. It is served with spicy sauce for dipping.

Wonton Noodles

Wonton noodles are made of minced pork or whole shrimp cooked with ginger, onion, sesame oil and soy sauce. They are mixed with the noodles and served very hot.

Bak Kut Teh

Bak Kut Teh is a kind of soup made from pork ribs cook with spices like garlic, anise, cinnamon, lettuce, mushrooms and dried tofu. Pork bones are included in cooking for added flavor. This dish is usually eaten with rice or noodles.

Philippines Most Popular Breakfast Menu

2009-01-06T07:06:00.000-08:00

In the Philippines, the traditional breakfast of Filipinos consist of rice, bread, egg, meat or fish. How these basic choices or ingredients are prepared, depend on their eating habits. But typically Filipinos are heavy breakfast eaters especially those whose work entails more physical exertion.

Almost always, rice being the staple food of Filipinos, is always present in the breakfast menu. Normally cooked rice is fried with just salt and garlic. Rice is eaten with either fried dried fish or meat with fresh tomatoes on the sides. Breakfast meat comes in many forms, like longanisa (native pork sausage), tapa (beef slices), sausage, corned beef, among others. The light breakfast eaters would settle for Pandesal, native bread stuff with butter, jelly, egg or meat. Some would just take it plain or dipped into hot chocolate or coffee. Here are some samples of typical Filipino breakfast:

Tapsilog

Daing na Bangus

Pandesal

10 Hottest "Pinoy" Must-Eats

2008-10-09T05:14:00.000-07:00

When you stay in the Philippines particularly Manila for a few days or years, you need to eat these ten hottest things for bragging rights:

1. Balut. That little duck egg deserves praise, instead of derision. Its better eating it with the chick rather than digging a place in the earth and burying it and let it rot, like what the Chinese do with their duck eggs. Foreigners who experience eating this stuff swear that it leaves them speechless. It does’nt have after-taste, the kind you experience eating century eggs.

2. Adidas. It’s not your favorite sneakers. Its barbequed chicken innards. Yes. If you like eating patte, Pinoys have their own version of patte, albeit, in its “naked” form.

3. Goto. Its porridge dear with its usual heavenly stuff all there. I think goto is something purely Pinoy because it has your chicken (or beef), your ginger (luya, that what makes it real tasty), your rice stuff and a dash of salt and fish sauce.

4. Kaleskesan. This is an authentic Pangasinense dish that’s very simple. Some pieces of beef meat sprinkled with garlic and onion sprouts, left to boil and added with some “secret” spice. Yummy.

5. Dinuguan. When I was a child, I love eating this dirty stuff. However, when I read the Bible and learned that it’s one of the most prohibited cuisines known to man, I avoided it like a plague. This Pinoy cuisine is dangerous to eat since it consists of blood. Many Pinoys however eat that stuff simply because it has a sour taste, with shreds of pork in it. The combination is wonderful, yet, it nullifies your ticket to heaven.

6. Oysters. Pinoy oysters are one of the best food stuffs in the Philippines. Compared with what we export in other countries, our oysters are one of the best there is in the world, I think.

7. Escargo. Pinoys love to eat escargo or your lowly “kuhol”, especially when cooked with coconut. There’s a uniquely Pinoy way of cooking escargo that Frenchmen would surely love.

8. Sinigang sa miso. Try boiling your favorite fish (lapu-lapu for example) and when it’s soft already, get tamarinds and let it cook there ( a few handfuls would be okey). When the taste of the tamarinds mix with the fish, try putting two to three green long chilis in there (the local ones), then onions. When everything is mixed, put some leavy vegetables in there (kangkong would be nice). Bring all together in a boil and you have your sinigang sa miso. It’s not complete though if you don’t put miso.

9. Bulalo. It’s just your usual beef stew, with your potatoes, beef cubes, taste enhancers, petchay, some whole peppercorns and your petchay.

10. Kwek-kwek. Its just hard boiled egg mixed with orange-colored flour deep fried.

Welcome!!!

2008-09-26T21:19:00.001-07:00

Welcome sa Fud Ko 'Day! c",)