tag:blogger.com,1999:blog-3465870040799754802024-03-13T08:35:08.751-07:00chef by dayThe Root of My Passion and Inspiration is Tradition.Anonymoushttp://www.blogger.com/profile/10039823971369448540noreply@blogger.comBlogger52125tag:blogger.com,1999:blog-346587004079975480.post-49707794158549411392012-11-08T19:42:00.002-08:002012-11-08T19:43:37.558-08:00YOU ARE INVITED !!!<div class="separator" style="clear: both; text-align: center;">
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<br />Anonymoushttp://www.blogger.com/profile/10039823971369448540noreply@blogger.com3tag:blogger.com,1999:blog-346587004079975480.post-90627408556092664362012-10-14T19:41:00.000-07:002012-10-14T19:41:08.883-07:00Sweet Ananas<br />
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<span style="font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-PH;">One of the most prized fruits is "ananas" or popularly known as Pineapple. Christopher Columbus called them pina de indes (pine of the Indians). This tropical gem possesses sweet scent and tart flavours, making it a versatile ingredient to be used in both savoury and sweet dishes. </span></div>
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<span style="font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-PH;">Although pineapple is available year round, their best season is from March to July. This tropical fruit is native to Paraguay in South America, Columbus the explorer brought them to Spain when he discovered the Americas in 1493, and it has spread around the world on ships just like tomatoes- that's another story!</span></div>
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<span style="font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-PH;">There are hundreds of varieties of pineapples around the world. Locally, we have Cayenne or Hawaiian which is best for canning, Formosa or Queen is the sweetest grown in Bicol region, the native Philippine red is cone-shaped and grown for its fiber, Cabezona is the largest and other varieties include Java, Sugar, Loaf and Abakka each are different in sizes and flavour notes. Philippines is one of the major producers of pineapples in the world.</span></div>
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<span style="font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-PH;">When buying pineapple, make sure the leaves are fresh and deep green in colour
with no traces of yellow or brown. Choose fruit that are free of bruises, soft
spots and molds. Smell should be fragrant sweet not musty, sour and fermented. This
tropical fruit does not ripen after they are picked, unlike bananas the starch
will not convert to sugar once it is harvested. Turn the fruit upside down and
scan its bottom for yellow colouring to pick a ripe pineapple. This indicates
that the sugar has already developed in the fruit. There is no difference in
quality between large and small pineapples, so size doesn’t really matter. Fresh
pineapples do not stay long, they perish quickly at room temperature and they
cannot be stored in refrigerator for long periods, consume as early as
possible. <o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-PH;">Nutritional
Facts :<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-fareast-language: EN-PH;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-PH;">Low in
calories ( 50 cal per 100g). No saturated fats or cholesterol.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-fareast-language: EN-PH;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-PH;">Rich in
soluble and insoluble dietary fiber, pectin.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-fareast-language: EN-PH;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-PH;">Contains
enzymes that helps in digestion of food.<o:p></o:p></span></div>
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</span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-PH;">Anti
inflammatory, anti-clotting and anti-cancer<o:p></o:p></span></div>
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</span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-PH;">Helps
fight arthritis, indigestion and worm infestation<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-fareast-language: EN-PH;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-PH;">Excellent
source of antioxidant vitamin C, Vitamin A , B complex group of vitamins like
folates, thiamine, riboflavin and minerals like potassium.<o:p></o:p></span></div>
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</span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-PH;">Helps in
controlling heart rate and blood pressure<o:p></o:p></span></div>
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<b><span style="font-family: "Arial","sans-serif";">Pineapple and Chicken
Salad<o:p></o:p></span></b></div>
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<span style="font-family: "Arial","sans-serif";">Instruction<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif";">3 cups Chicken
breast(boneless), cooked and diced<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif";">1 ½ cups Celery,
chopped<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif";">½ cup Pineapple, cut
into chunks<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif";">¾ cups Mayonnaise<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif";">Salt and Pepper to
taste<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif";">Lettuce<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif";">Boiled Egg, sliced<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif";">Procedure<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif";">Combine all ingredients
together. Season with salt and pepper. <o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif";">Serve on lettuce and
garnish with sliced egg on top<o:p></o:p></span></div>
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<b><span style="font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-PH;">Thai
Pineapple Fried Rice<o:p></o:p></span></b></div>
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<span style="font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-PH;">Ingredients<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-PH;">1 cup
Fresh Pineapple, cut into chunks plus ½ cup for garnish<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-PH;">Vegetable
Oil<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-PH;">2 pcs
Shallots, finely chopped<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-PH;">3 cloves
Garlic, finely chopped<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-PH;">1 pc
Green Chilli (Siling Haba), thinly sliced<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-PH;">1 pc Egg,
beaten<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-PH;">½ cup
Green peas<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-PH;">¼ cup
Raisins<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-PH;">½ cup
Unsalted Cashews (whole)<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-PH;">¼ cup
Chicken Stock<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-PH;">3 cups
Cooked Rice<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-PH;">2 tsp
Curry powder<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-PH;">½ tsp
Sugar<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-PH;">3 tblspn
Fish Sauce<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-PH;">Garnish :<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-PH;">Coriander(fresh),
chopped<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-PH;">Spring
Onion, finely sliced<o:p></o:p></span></div>
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<br /></div>
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<b><span style="font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-PH;">Procedure<o:p></o:p></span></b></div>
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<span style="font-family: "Arial","sans-serif"; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-PH;">Using
your clean hands, mix 1 tblspn of oil with rice to separate any chunks. Set
aside.<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-PH;">In a
cup, combine fish sauce, sugar and curry powder together.<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-PH;">Add1-2
tblspn oil in a wok over high heat. Sauté Shallots, garlic and chilli until
aromatic. Quickly Stir in egg, green
peas, raisin and cashew. Add 1 tblspn
chicken stock at a time, making sure that wok is not dry. Add 1 cup pineapple
chunks, cooked rice and fish sauce mixture. Continue to stir fry for 5 to 8
minutes. <o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-PH;">Serve
with cilantro, spring onion and pineapple on top.<o:p></o:p></span></div>
<br />
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<b><span style="font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-PH;">Grilled
Pineapple with Vanilla Ice Cream<o:p></o:p></span></b></div>
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<span style="font-family: "Arial","sans-serif"; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-PH;">Ingredients<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "Arial","sans-serif"; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-PH;">1 pc
Pineapple, sliced<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-PH;">¼ cup
Brown Sugar <o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-PH;">1
tblspn Cinnamon Powder<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-PH;">Juice
and Zest of 1 pc Lime<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-PH;">Vanilla
Ice Cream<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "Arial","sans-serif"; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-PH;">Procedure<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "Arial","sans-serif"; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-PH;">Combine
and marinate Pineapple in brown sugar and cinnamon powder for 30 to 60 minutes.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "Arial","sans-serif"; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-PH;">Cook on
a hot grill pan until you have grill marks on each side. Remove and toss with
lime juice. Serve with Vanilla ice cream and sprinkle with Lime Zest.<o:p></o:p></span></div>
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<i><span style="font-family: "Arial","sans-serif";"><br /></span></i></div>
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<i><span style="font-family: "Arial","sans-serif";">Food Notes:</span></i></div>
<ol>
<li><i style="text-indent: -0.25in;"><span style="font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-PH;">Pineapple
can be cut and peeled by chopping off the crown and base. Then, slice off skin
and carving remaining eyes with the tip of your knife. Depending on the size,
sometimes it is easier to use pineapple “corers”</span></i></li>
<li><i style="text-indent: -0.25in;"><span style="font-family: "Arial","sans-serif";">Best
paired with bacon, brandy, coconut, cucumber, hazelnut and cointreau or kirsch,
mint , rum or vanilla.</span></i></li>
<li><i style="text-indent: -0.25in;"><span style="font-family: "Arial","sans-serif";">Article Published, Cook Magazine July 2013</span></i></li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3oCOYpwZhPXQnH_rtn-hFXd87GWIsvaMb9CIdNVy7Cxf_Dea_PupPJQIcmarg0FJ4eO2CYu-O2oo46dqjxAJ8FesKUXu4mcUhZwA__TJTysHN31J1f-L26nc__UFK9cy8NfL6LU8gkeEb/s1600/July1+%25283%2529.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3oCOYpwZhPXQnH_rtn-hFXd87GWIsvaMb9CIdNVy7Cxf_Dea_PupPJQIcmarg0FJ4eO2CYu-O2oo46dqjxAJ8FesKUXu4mcUhZwA__TJTysHN31J1f-L26nc__UFK9cy8NfL6LU8gkeEb/s200/July1+%25283%2529.JPG" width="155" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg42-CkGsk_Cbuwupr2KQHsF1crYJq-L_bCQuJyFBR98uR5C4Lv6A5-dcaMQSpB4Xln8Lt5k_C2UzcjzS-arvgqkGE1GnSzCHza9Mxcpc4Vd7KIIkf1J8BcjDl3edjlM4ybBpZrH8vRBFo8/s1600/July+%25284%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg42-CkGsk_Cbuwupr2KQHsF1crYJq-L_bCQuJyFBR98uR5C4Lv6A5-dcaMQSpB4Xln8Lt5k_C2UzcjzS-arvgqkGE1GnSzCHza9Mxcpc4Vd7KIIkf1J8BcjDl3edjlM4ybBpZrH8vRBFo8/s200/July+%25284%2529.JPG" width="200" /></a></div>
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Anonymoushttp://www.blogger.com/profile/10039823971369448540noreply@blogger.com0tag:blogger.com,1999:blog-346587004079975480.post-71458440253886316752012-09-17T20:21:00.000-07:002012-09-17T20:21:09.471-07:00Dinner for Two : Smoked Fish & Shrimp Fried Rice <br />
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<br /></div>
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Forget the main course and side dish, stir fried rice is a perfect "all-in-one-meal" on a lazy and rainy day. </div>
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Still hungover with Thai Food, I decided to make my version of Khao Pad with a pinoy twist. Adding smoked fish gives it more flavor and aroma. </div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiCa61LgiqLgl3SHsoselsmhBbDXZ70txV1DPhjVPGFv7QydOkHI7R2EHILFrHw-yc4hfaXwEGO1M6lBjciMnFfRaNTnUl_lN9GMNo9QFkp8LUoCTzO_yvw9YIab-g5xceGqpfa0gpoguc/s1600/IMG_4394.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiCa61LgiqLgl3SHsoselsmhBbDXZ70txV1DPhjVPGFv7QydOkHI7R2EHILFrHw-yc4hfaXwEGO1M6lBjciMnFfRaNTnUl_lN9GMNo9QFkp8LUoCTzO_yvw9YIab-g5xceGqpfa0gpoguc/s320/IMG_4394.JPG" width="235" /></a></div>
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<br /></div>
<div class="MsoNormal">
<i>Ingredients </i></div>
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<br /></div>
<div class="MsoNormal">
2 tblspn Vegetable oil</div>
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2 pcs Small Tomato</div>
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½ pc Onion, medium (chopped)</div>
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1 tblspn Garlic, chopped</div>
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2 pcs Chinese broccoli or kale, cut into bite size</div>
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1 tblspn Green Onion (1 inch long)</div>
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1 egg</div>
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1/4 cup smoked Fish</div>
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6 pcs Shrimp, deveined and shelled</div>
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2 cups Cooked Rice</div>
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4 tblspn Soy Sauce</div>
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2 tbslpn Tomato Paste</div>
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1/2 lime</div>
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<br /></div>
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<i>Procedure</i></div>
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<br /></div>
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Heat pan, sauté onion and garlic until aromatic</div>
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Add smoked fish and stir fry until cooked, add green onions, Chinese
broccoli and tomato</div>
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Add egg, stirring continousy until scrambled</div>
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When egg is dried up, add shrimp, rice, soy sauce and tomato paste</div>
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Continue to stir fry until all combined, </div>
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Serve with lime on side</div>
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<i>Food Note:</i></div>
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1. It's best to use day-old rice </div>
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</div>
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<br /></div>
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<br /></div>
Anonymoushttp://www.blogger.com/profile/10039823971369448540noreply@blogger.com1tag:blogger.com,1999:blog-346587004079975480.post-39999301852501094612012-09-04T21:42:00.000-07:002012-09-04T21:42:55.954-07:00Turon at Banana Q !<br />
Walking along the streets of the Philippines is not complete without stopping by a street vendor to experience one of the most loved and ubiquitous "in between meal snack". Indeed, turon and banana q is the original Pinoy street foods !<br />
<br />
Sharing traditional recipes of the most loved Pinoy snacks...<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZG9b0aPVgMpqGDQ0BKy3dFiD2u8Y3NK3X4z4z4IH7VnQun2H7BK3oB-gBdCn9TUYgR1toPCC90K7KaZIW57ZQXCM1yCVPEU7p_agdjdtBrRZY534HMBnDu4drIPABDlYo-UzYq_W_9Ufz/s1600/311946_10150313296436645_585596644_8115130_1363408045_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZG9b0aPVgMpqGDQ0BKy3dFiD2u8Y3NK3X4z4z4IH7VnQun2H7BK3oB-gBdCn9TUYgR1toPCC90K7KaZIW57ZQXCM1yCVPEU7p_agdjdtBrRZY534HMBnDu4drIPABDlYo-UzYq_W_9Ufz/s320/311946_10150313296436645_585596644_8115130_1363408045_n.jpg" width="238" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Turon</td></tr>
</tbody></table>
<br />
<br />
<b><i>Turon</i></b><br />
<br />
<i>Ingredients</i><br />
<br />
6 pcs Banana (Saba) cut into half (lengthwise)<br />
12 pcs Jackfruit (fresh or preserved), strips<br />
12 pcs Lumpia (springroll) wrappers<br />
1 cup Brown Sugar<br />
Cooking oil for frying<br />
<br />
<i>Procedure</i><br />
Lay wrapper, place banana and sprinkle sugar. Add jackfruit on top.<br />
<br />
Roll and seal both sides ( just as you make vegetable spring rolls). Repeat to the rest of ingredients.<br />
<br />
Pre-heat oil on medium heat. Fry rolled turon, once slightly brown sprinkle with brown sugar until it caramelize and golden brown. Remove from oil and drain.<br />
<br />
Serve and Enjoy !<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil5200lmqKyHdgXUmFYOD9d_AmWyA_fQyUUOizS6UHHRVGdl15n49FuV0X8ERgb6Jurn5Km18tc9yXd9VvKsrjM5MAdIAM9EQgtkKEcWkE7LjbF1JvygHKgWODpyCcYUbnZ_lgCXqI6yZE/s1600/banana+cue.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil5200lmqKyHdgXUmFYOD9d_AmWyA_fQyUUOizS6UHHRVGdl15n49FuV0X8ERgb6Jurn5Km18tc9yXd9VvKsrjM5MAdIAM9EQgtkKEcWkE7LjbF1JvygHKgWODpyCcYUbnZ_lgCXqI6yZE/s1600/banana+cue.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Banana @</td></tr>
</tbody></table>
<br />
<b><i>Banana-Q</i></b><br />
<br />
<i>Ingredients</i><br />
8 pcs Banana (Saba variety), peeled<br />
1/4 c Brown Sugar<br />
Cooking Oil for frying<br />
4 pcs Bamboo Skewers<br />
<br />
<i>Procedure</i><br />
<br />
In a wok at high heat, deep fry bananas until slightly brown. Sprinkle with brown sugar and continue frying and stirring until sugar has melted and caramelized.<br />
<br />
Remove from wok and drain. Using, a bamboo skewer string 2 cooked bananas together.<br />
<br />
Serve and Enjoy !<br />
<br />
<br />
<i>Food Notes :</i><br />
<i><br /></i>
<i>1. Philippines is the leading exporter of Bananas.</i><br />
<i>2. Omit jackfruit if not available for turon,</i>Anonymoushttp://www.blogger.com/profile/10039823971369448540noreply@blogger.com1tag:blogger.com,1999:blog-346587004079975480.post-6385113201805626522012-08-17T03:00:00.000-07:002012-08-17T03:00:20.815-07:00Wiggle It !<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXNyX93xNg4Xk0pSDSmGGpaCslqnLLznSKE2NOKXNh_XoOtsRoG6xA92-SVgAzrJz4151UvwTeoAYIK6_5Hz20WrBD_d3C4tKT_gSDYbWFLfmDkvEGACE6xO8zQmn96SYTxoGM9illR8D2/s1600/June1a.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXNyX93xNg4Xk0pSDSmGGpaCslqnLLznSKE2NOKXNh_XoOtsRoG6xA92-SVgAzrJz4151UvwTeoAYIK6_5Hz20WrBD_d3C4tKT_gSDYbWFLfmDkvEGACE6xO8zQmn96SYTxoGM9illR8D2/s320/June1a.JPG" width="320" /></a></div>
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<br />
<div style="text-align: justify;">
In Culinary world, Gelatin could be grand master piece ingrained with lobster meat or fancy desserts layered with different fruits - Of course, the gelatin that I grew up with was nowhere near as eccentric as that. My childhood gelatin was my lola Auring's homemade gulaman embedded with bits of pineapple or canned fruits.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Little that I know those wobbly and colorful desserts that we made fun of was actually part of a rich and grand culinary tradition. Going through my mom's old cookbooks, making gelatin required strenuous simmering animal, most commonly veal or beef bones and skin to extract collagen, constantly skimming and carefully straining it through layers of napkins. In the late 19th century, the process of laborious making was cut short; Charle's Knox popularaixed the powdered form. And then came the handy and ready to eat flavoured Jell-O which became popular to average home kitchen.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
The word gelatin comes from French word gelatin meaning edible jelly and gelato meaning to freeze. Gelatin is odorless, colorless and tasteless thickening agent; it is comprised of 84 to 90% protein, 1 to 2% mineral salts and 8 to 15% water. It contains no fat and has about 95% calories per ounce. According to studies, Gelatin is good for digestion. It contains glycine, an amino acid that helps mobilize the digestive process helping to detoxify the digestive system. It is also an option for sinful desserts for people trying to lose weight.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Today, food manufacturers used them in hundreds of products from providing body and weight to marshmallows and gummy candies, stabilizer and texture enhancer to ice creams, to helping in the fermentation of beer and wine. In its purest form, it became relevant to cutting-edge restaurants. Spain's Chef Ferran Adria used gelatin as stabilizer in his sensational espuma or foam dishes.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
The last encounter I had with the jiggly dessert was when I was sick. Still, the soothing slurp was exactly what I needed at that time- it was a nostalgic comfort and it dawned on me why gelatin is such a powerful and lovable food. Indeed, Gelatin has always been relevant in both classic home and modern restaurant kitchen.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKK9pBWFDWGGsDlCAoscqM99mkVivc4NzgehAWILCY2UQVhvzcL_NKKDDjc6UWOej_RT5SGdW5mI6K75Oh7kXUarmZHaBurLCatF4vdKSS_ZmAmlgioQD1YwCEvVvfuhwKmBL80SYpDS6d/s1600/June2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKK9pBWFDWGGsDlCAoscqM99mkVivc4NzgehAWILCY2UQVhvzcL_NKKDDjc6UWOej_RT5SGdW5mI6K75Oh7kXUarmZHaBurLCatF4vdKSS_ZmAmlgioQD1YwCEvVvfuhwKmBL80SYpDS6d/s320/June2.JPG" width="320" /></a></div>
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<b>Classic Perfection Salad<o:p></o:p></b></div>
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<b><br /></b></div>
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<i>Ingredients</i></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 cup Boiling Water<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 (3 oz) pack Unflavored Gelatin<o:p></o:p></div>
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5 tblspn Lemon Juice<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 tspn Salt<o:p></o:p></div>
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1 cup Cold Water<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 cup
Celery, finely diced<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
½ cup Carrots, finely diced<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 cup Cabbage, finely shredded<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
Mayonnaise<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<i>Procedure :</i><o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoListParagraphCxSpFirst" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
1.<span style="font-size: 7pt;">
</span>Pour
boling water over gelatine in a bowl.<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
2.<span style="font-size: 7pt;">
</span>Stir
until gelatine is dissolved.<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
3.<span style="font-size: 7pt;">
</span>Stir in
Lemon juice, veggis, salt and cold water.<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
4.<span style="font-size: 7pt;">
</span>Pour
into mold, chill until firm.<o:p></o:p></div>
<div class="MsoListParagraphCxSpLast" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
5.<span style="font-size: 7pt;">
</span>Serve
unmolded on chilled plate, topped with generous dollop of <o:p></o:p><span style="background-color: white;">Mayonnaise</span></div>
<div class="MsoListParagraphCxSpLast" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="background-color: white;">ff</span></div>
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<span style="background-color: white;"><br /></span></div>
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<br /></div>
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<br /></div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<div class="MsoNormal">
<b>Jiggly Wasabi Oysters<o:p></o:p></b></div>
<div class="MsoNormal">
<b><br /></b></div>
<div class="MsoNormal">
<i>Ingredients</i></div>
<div class="MsoNormal">
<i><br /></i></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 pack
Unflavored Gelatin</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
2 tblspn Hot
Water</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 tblspn
Wasabi paste</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
2 tblspn
Lemon Juice</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 1/2 cup
Water</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
Oysters</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<i>Procedure:</i></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoListParagraphCxSpFirst" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
1.<span style="font-size: 7pt;">
</span>Dissolve gelatin in Hot Water. Pour in a sauce
pan.</div>
<div class="MsoListParagraphCxSpMiddle" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
2.<span style="font-size: 7pt;">
</span>Stir in water, wasabi paste and lemon juice over
high heat. Let cool.</div>
<div class="MsoListParagraphCxSpMiddle" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
3.<span style="font-size: 7pt;">
</span>Pour in a greased baking pan. Chill until set and firm. </div>
<div class="MsoListParagraphCxSpLast" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
4.<span style="font-size: 7pt;">
</span>Cut into cubes and put on top of oysters.</div>
<div class="MsoListParagraphCxSpLast" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<br /></div>
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<div class="MsoNormal">
<b>Coffee Wiggle <o:p></o:p></b></div>
<div class="MsoNormal">
<b><br /></b></div>
<div class="MsoNormal">
<i>Ingredients</i></div>
<div class="MsoNormal">
<i><br /></i></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 pack Unflavored Gelatin</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
2 tblspn Hot
Water</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
3 tblspn
Sugar</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
2 cups Fresh
Brewed Coffee</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
Whipped
Cream </div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<i>Procedure</i></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoListParagraphCxSpFirst" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-add-space: auto; mso-list: l1 level1 lfo2; text-indent: -.25in;">
1.<span style="font-size: 7pt;">
</span>Dissolve gelatine in hot water in a bowl. </div>
<div class="MsoListParagraphCxSpMiddle" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-add-space: auto; mso-list: l1 level1 lfo2; text-indent: -.25in;">
2.<span style="font-size: 7pt;">
</span>Pour gelatine mixture, coffee and sugar in a
sauce pan. </div>
<div class="MsoListParagraphCxSpMiddle" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-add-space: auto; mso-list: l1 level1 lfo2; text-indent: -.25in;">
3.<span style="font-size: 7pt;">
</span>Over high heat, bring to a boil. Let cool a
little.</div>
<div class="MsoListParagraphCxSpMiddle" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-add-space: auto; mso-list: l1 level1 lfo2; text-indent: -.25in;">
4.<span style="font-size: 7pt;">
</span>Pour coffee mixture into mold or glasses for
individual serving</div>
<div class="MsoListParagraphCxSpMiddle" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-add-space: auto; mso-list: l1 level1 lfo2; text-indent: -.25in;">
5.<span style="font-size: 7pt;">
</span>Chill in refrigerator until firm.</div>
<div class="MsoListParagraphCxSpLast" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-add-space: auto; mso-list: l1 level1 lfo2; text-indent: -.25in;">
6.<span style="font-size: 7pt;">
</span>Serve with whipped cream on top.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoListParagraph" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<i><span style="font-size: 7pt;"><br /></span></i></div>
<div class="MsoListParagraph" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<i>Food Notes: </i></div>
<div class="MsoListParagraph" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<i>1.Gelatin procedure may vary, follow package
instruction.</i></div>
<div class="MsoListParagraph" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<i>2. Published on Cook Magazine June 2012</i></div>
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<span style="background-color: white;"><br /></span></div>
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<br /></div>
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<br /></div>
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<br />
<br />Anonymoushttp://www.blogger.com/profile/10039823971369448540noreply@blogger.com2tag:blogger.com,1999:blog-346587004079975480.post-12023762847191654052012-08-04T02:03:00.002-07:002012-08-04T02:04:23.514-07:00SOM TAM<br />
<div class="MsoNormal">
<div style="text-align: justify;">
<span style="font-family: Calibri, sans-serif;"><span style="font-size: 15px; line-height: 17px;">Every time I go to Bangkok, I make sure to have green papaya salad. Locally known as som tam, the dish combines sour (lime), salty (fish sauce), spicy (chilies) and sweet (palm sugar) taste which gives it a unique and balance savory flavor. </span></span></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
<span style="font-family: Calibri, sans-serif;"><span style="font-size: 15px; line-height: 17px;"><br /></span></span></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
<span style="font-family: Calibri, sans-serif;"><span style="font-size: 15px; line-height: 17px;">The dish is also a delicacy to Thai neighboring countries, in Laos they call it tam mak hoong and bok l'hong in Cambodia. This is made by shredding unripe papaya then mixed and pounded in a mortar.</span></span></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
<span style="font-family: Calibri, sans-serif;"><span style="font-size: 15px; line-height: 17px;"><br /></span></span></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
<span style="font-family: Calibri, sans-serif;"><span style="font-size: 15px; line-height: 17px;">Sharing my version of Thai Papaya Salad for this month's <a href="http://kulinaryaclub.wordpress.com/">Kulinarya Cooking Club Challenge</a> : Pambaha ng Buhay hosted by <a href="http://myexpatmommy.blogspot.co.uk/">Isabel</a> and <a href="http://bucaio.blogspot.co.uk/">Kai</a>.</span></span></div>
</div>
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<i style="background-color: white;"><br /></i></div>
<div class="MsoNormal">
<br /></div>
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<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><br /></b></div>
<div class="MsoNormal">
<i>Ingredients</i></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 c Shredded
Green Papaya</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
¼ c Shredded
carrots</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
6 Cherry
tomatoes (sliced in half)</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
2 tblspn
Dried Shrimps</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
3 tblspn
Roasted Peanuts</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
2 pcs Bird’s
eye chillies</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
4-5 cloves
Garlic</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
2 tbspn
Brown Sugar</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
2 tblspn
Fish Sauce</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 ½ tblspn
Lime or Lemon Juice</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 tblspn
Tamarind Paste</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal">
<i>Procedure</i></div>
<div class="MsoNormal">
Pound garlic, dried shrimps, chillies and peanuts in mortar</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Add cherry tomatoes, pound few times until juice comes out
of the tomato</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Season with lime juice, palm sugar, fish sauce and tamarind
paste</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Add papaya and carrots mix well</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<i>Food Notes :</i></div>
<div class="MsoNormal">
<i><br /></i></div>
<div class="MsoNormal">
<i>1. Thai Papaya Salad is listed number 46 on CNN GO's 2011 World's 50 most delicious foods</i></div>
<div class="MsoNormal">
<i>2. In the streets of Bangkok, Som Tam is prepared according to customer's taste </i><br />
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>Anonymoushttp://www.blogger.com/profile/10039823971369448540noreply@blogger.com14tag:blogger.com,1999:blog-346587004079975480.post-76236232493063574652012-07-18T20:42:00.000-07:002012-07-18T20:42:14.613-07:00Sweet and Sour Pork with Apple<br />
<div class="MsoNormal" style="text-align: justify;">
<b><span lang="EN-US"><span style="font-size: small;"><span style="line-height: 115%;"><br /></span></span></span></b></div>
<div class="MsoNormal" style="text-align: justify;">
<b><span lang="EN-US"><span style="font-size: small;"><span style="line-height: 115%;"><br /></span></span></span></b></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US"><span style="font-family: Verdana, sans-serif;"><span style="line-height: 115%;">One of the famous Chinese dishes, Sweet
and Sour Pork is very delightful and pleasing to the palate. The secret and tricky
part is to balance the sweet and sour taste of the sauce. Once </span><span style="line-height: 18px;">you've</span><span style="line-height: 115%;"> mastered it, you can use it to
your favorite meat (chicken or fish).</span></span></span></div>
<div class="MsoNormal" style="text-align: justify;">
<b><span lang="EN-US" style="line-height: 115%;"><span style="font-family: Verdana, sans-serif;"><br /></span></span></b></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US" style="line-height: 115%;"><span style="font-family: Verdana, sans-serif;">Inspired by this popular Cantonese dish,
I added chili for a little kick and apple to give it a lift !</span></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US" style="line-height: 115%;"><span style="font-family: Verdana, sans-serif;"><br /></span></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US" style="line-height: 115%;"><span style="font-family: Verdana, sans-serif;"><br /></span></span></div>
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<b><span lang="EN-US" style="font-size: 12pt; line-height: 115%;"><br /></span></b></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="line-height: 18px;"><b>Pork loin with Apple in Sweet and Sour Sauce</b></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="line-height: 18px;"><b><br /></b></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="line-height: 18px;"><b><br /></b></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="line-height: 18px;"><b><br /></b></span></div>
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<span style="line-height: 18px;"><b><br /></b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6NbWydXdPibA6vN-wsCzQVbn6HlFbKVN6FWoRYW6jV0B8QbgucFrlBNDhkytbWQPFl3Fmafv-8B-PcEUPlr3KmyZh5YKlCAp_GLp-EAiBdP2KVJ5rzJcD32E692mzlt5tBNerkQ7_RIfb/s1600/photo+%25281%2529.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6NbWydXdPibA6vN-wsCzQVbn6HlFbKVN6FWoRYW6jV0B8QbgucFrlBNDhkytbWQPFl3Fmafv-8B-PcEUPlr3KmyZh5YKlCAp_GLp-EAiBdP2KVJ5rzJcD32E692mzlt5tBNerkQ7_RIfb/s320/photo+%25281%2529.JPG" width="238" /></a></div>
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<span style="line-height: 18px;"><i>Ingredients</i></span></div>
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<span style="line-height: 18px;"><br /></span></div>
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<span style="line-height: 18px;">225g Pork loin, sliced into cubes</span></div>
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<span style="line-height: 18px;">1/4 tsp White Pepper (powder)</span></div>
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<span style="line-height: 18px;">1 tblspn Calamansi Juice</span></div>
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<span style="line-height: 18px;">1 pc Egg (whole)</span></div>
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<span style="line-height: 18px;">1/2 cup Cornstarch</span></div>
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<span style="background-color: white; line-height: 18px;">Oil for frying</span></div>
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<span style="background-color: white; line-height: 18px;"><br /></span></div>
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<span style="line-height: 18px;"><br /></span></div>
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<span style="background-color: white; line-height: 18px;">Procedure</span></div>
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<span style="background-color: white; line-height: 18px;"><br /></span></div>
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<span style="background-color: white; line-height: 18px;">Marinate pork in calamansi juice, salt and pepper for 20 minutes</span></div>
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<span style="background-color: white; line-height: 18px;"><br /></span></div>
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<span style="line-height: 18px;">Whisk egg and cornstarch together. Coat pork with cornstarch mixture and deep fry until golden brown.</span></div>
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<span style="line-height: 18px;"><br /></span></div>
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<span style="line-height: 18px;"><i><br /></i></span></div>
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<span style="line-height: 18px;"><i><br /></i></span></div>
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<span style="line-height: 18px;"><i>Sweet and Sour Sauce </i></span></div>
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<span style="line-height: 18px;"><i><br /></i></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="line-height: 18px;"><i>Ingredients</i></span></div>
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<span style="line-height: 18px;"><i><br /></i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1pNjqZZeas_FW9QOtG2rbd29LCdMp-KB5lh-0a9e-JVlSdlIPeA9eNHd5A_ipW5Au9rgj7lCfHBMyXvKc_OSQbtAwwvJwnJJoB2GDDH0hInyi-6CcehFD7md-Vbh-_FNm6tghzABMBOYW/s1600/photo+%25282%2529.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1pNjqZZeas_FW9QOtG2rbd29LCdMp-KB5lh-0a9e-JVlSdlIPeA9eNHd5A_ipW5Au9rgj7lCfHBMyXvKc_OSQbtAwwvJwnJJoB2GDDH0hInyi-6CcehFD7md-Vbh-_FNm6tghzABMBOYW/s320/photo+%25282%2529.JPG" width="238" /></a></div>
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<span style="line-height: 18px;">1/4 cup Vinegar</span></div>
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<span style="line-height: 18px;">1/4 cup Water</span></div>
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<span style="line-height: 18px;">1/4 cup Brown Sugar</span></div>
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<span style="line-height: 18px;">1 tblspn Tomato Catsup</span></div>
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<span style="line-height: 18px;">1 inch Ginger, sliced</span></div>
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<span style="line-height: 18px;">1 pc Apple, diced</span></div>
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<span style="line-height: 18px;">1/4 pc Red Bell Pepper, strips</span></div>
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<span style="line-height: 18px;">1 pc Siling Labuyo, minced</span></div>
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<span style="line-height: 18px;">1 tblspn Cornstarch dissolved in 1 tblspn Water</span></div>
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<span style="line-height: 18px;"><br /></span></div>
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<span style="line-height: 18px;">Procedure</span></div>
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<span style="line-height: 18px;"><br /></span></div>
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<span style="line-height: 18px;">Combine vinegar, brown sugar, water and tomato catsup in a bowl.</span></div>
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<span style="line-height: 18px;"><br /></span></div>
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<span style="line-height: 18px;">Over medium heat, saute ginger in oil until aromatic. Add vinegar mixture.</span></div>
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<span style="line-height: 18px;"><br /></span></div>
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<span style="line-height: 18px;">Add apple and siling labuyo. Bring to a boil for about 1 minute or until apples are half cooked (soft but still crunchy)</span></div>
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<span style="line-height: 18px;"><br /></span></div>
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<span style="line-height: 18px;">Stir in cornstarch mixture and simmer until thick.</span></div>
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<span style="line-height: 18px;"><br /></span></div>
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<span style="line-height: 18px;">Place fried pork in a serving plate and pour sauce on top.</span></div>
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<span style="line-height: 18px;"><br /></span></div>
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<span style="line-height: 18px;"><i>Food Notes :</i></span></div>
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<span style="line-height: 18px;"><br /></span></div>
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<span style="line-height: 18px;">1. Sweet and Sour Pork or Goo Lou Yok is a classic Cantonese dish</span></div>
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<span style="line-height: 18px;">2. Serve with hot steamed rice -- enjoy !!!</span></div>
<div class="MsoListParagraphCxSpFirst" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-add-space: auto; mso-list: l2 level1 lfo3; text-indent: -.25in;">
</div>Anonymoushttp://www.blogger.com/profile/10039823971369448540noreply@blogger.com2tag:blogger.com,1999:blog-346587004079975480.post-77570361679345886592012-07-03T20:34:00.000-07:002012-07-03T20:40:56.976-07:00Something Fishy<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWlq-FON_-FkzqezwRHPySgfbH8yUDo9wvaRm7b-Lb3bXTjV9mx-0_aejySd-yXovqdhu09hX34Q4ebeHzQ_f7DrC6Y7nqTaj_az-7whk_7RHdA-ITGGV6AFMaHRTt417ciGEzFZha5KRX/s1600/Maya.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWlq-FON_-FkzqezwRHPySgfbH8yUDo9wvaRm7b-Lb3bXTjV9mx-0_aejySd-yXovqdhu09hX34Q4ebeHzQ_f7DrC6Y7nqTaj_az-7whk_7RHdA-ITGGV6AFMaHRTt417ciGEzFZha5KRX/s200/Maya.JPG" width="180" /></a></div>
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<br /></div>
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<br />
<span style="font-family: 'Bookman Old Style', serif; font-size: 12pt;">By now we are all aware of the benefits of eating
fish—just as our mom told us—Fish is healthy! They are a natural and excellent source of omega-3 fatty acids, high in protein, low in fat and a good
source of riboflavin, calcium, phosphorous, iron, zinc and potassium. According
to the American Heart Association eating at least two servings of fish each
week helps to prevent heart disease, lower blood pressure and reduce the risk
of heart attacks and strokes.<o:p></o:p></span></div>
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<span style="font-family: 'Bookman Old Style', serif; font-size: 12pt;">Fish is the real in fast food. It's also one of the most versatile foods you can eat, lending it to most cooking methods. They tend to cook
faster than meat and chicken because of little connective tissue and fat making
the average cooking time 10 to 12 minutes. The proteins found in fish will
coagulate under heat and cause the fish to turn opaque-a sign that the fish is
cooked. If you’re unsure, use a fork or knife and insert it into the thickest
part of the fish, it should flake easily. <i>Lao Tzu </i>was clear about it<i> -- Govern a great nation as you would cook a
small fish--Do not overdo it! </i>Here’s a guide to cooking time:<o:p></o:p></span></div>
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<span style="font-family: Symbol; font-size: 10pt;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><span style="font-family: 'Bookman Old Style', serif; font-size: 12pt;">10 minutes for every inch of fish<o:p></o:p></span></div>
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<span style="font-family: Symbol; font-size: 10pt;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><span style="font-family: 'Bookman Old Style', serif; font-size: 12pt;">5 minutes for every inch of fish cooked in sauce<o:p></o:p></span></div>
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<span style="font-family: Symbol; font-size: 10pt;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><span style="font-family: 'Bookman Old Style', serif; font-size: 12pt;">20 minutes per inch if the fish is frozen<o:p></o:p></span></div>
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<span style="font-family: 'Bookman Old Style', serif; font-size: 12pt;">Cooking fish is easier and quicker than most people
think. Here are some cooking method and tips from our kitchen to yours:<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: Symbol; font-size: 10pt;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><strong><span style="font-family: 'Bookman Old Style', serif;">Marinating fish can impart flavor</span></strong><span style="font-family: 'Bookman Old Style', serif;">.
However, over-marinating it, especially with excess acid can cause it to become
mushy when cooked.<span class="apple-converted-space"> </span><strong>As a
general rule, if you use acidic ingredients, marinate for no more than 30
minutes. </strong>Richer flesh of fish such as salmon and tuna can be
marinated for about an hour.<o:p></o:p></span></div>
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<span style="font-family: Symbol; font-size: 10pt;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><strong><span style="font-family: 'Bookman Old Style', serif;">Poaching fish is one of the best cooking method</span></strong><span style="font-family: 'Bookman Old Style', serif;">, it keeps the fish moist</span><span style="font-family: 'Bookman Old Style', serif;">.
And probably the healthiest since it requires little or no oil. Simply place
fish in pan and cover just barely with poaching liquid ( stock, water, wine,
broth or combination of each etc.), bring to a boil, reduce to simmer with lid
on, cook for a few minutes or until fish is fork tender. Fish is done when it
turns opaque.<o:p></o:p></span></div>
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<span style="font-family: Symbol; font-size: 10pt;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><strong><span style="font-family: 'Bookman Old Style', serif;">Baking fish is perhaps the easiest and simplest way
to ensure a hassle free meal</span></strong><span style="font-family: 'Bookman Old Style', serif;">.</span><span style="font-family: 'Bookman Old Style', serif;"> All
you need to do is set the required temperature of your oven (350-450 deg F).
Just remember to grease baking pan and brush fish with butter or oil. To ensure
that it stays moist, you can wrap fish in foil or parchment paper (en
papillote) Cook for about 10 minutes per inch thickness.<o:p></o:p></span></div>
<div style="line-height: 13.5pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-align: justify; text-indent: -.25in;">
<span style="font-family: Symbol; font-size: 10pt;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><span style="font-family: 'Bookman Old Style', serif;">Grilling Fish. Nothing beats the flavour of grilled
fish. You can wrap them in foil or banana
leaves stuffed with your desired herbs or vegetables. Cooking time depends on
the size of fish you are grilling. Try grilling tender fish fillet on wood
planks and discover new flavours from cedar, hickory or maple wood.<o:p></o:p></span></div>
<div style="line-height: 13.5pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-align: justify; text-indent: -.25in;">
<span style="font-family: Symbol; font-size: 10pt;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><span style="font-family: 'Bookman Old Style', serif;">Steaming is probably one of the most common cooking
methods in Asia. The whole fish is cleaned and lightly salted. You can add
grated ginger or spring onions and season with soy sauce and sesame oil. Cook
for 15 to 20 minutes.<o:p></o:p></span></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal" style="line-height: 13.5pt; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-align: justify;"><span style="font-family: 'Bookman Old Style', serif; font-size: 12pt;">Of course, here in the Philippines popular
methods are Pan-fry, Deep-fry , Stir Fry
or </span><span style="font-family: 'Bookman Old Style', serif; font-size: 12pt;">Sauteed. Season fish as desired, heat oil over
medium-high heat, add fish in a single layer and make sure not to
overcrowd pan. Cook for 5 minutes per side, per inch of thickness.<o:p></o:p></span></li>
</ul>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje8z5nVrCk1gluEu6LwwZBSTYRqkbetviDtUvLLrnojs21mccp5rBDbCKg85WzN4BCRBvqrTxSPDloiD5KApFfoDc_O6NOK5SptZ0o5wKnF4rvy_SI8Csx0wYscO2_f38tc9prAfHgqlZf/s1600/Mayb.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje8z5nVrCk1gluEu6LwwZBSTYRqkbetviDtUvLLrnojs21mccp5rBDbCKg85WzN4BCRBvqrTxSPDloiD5KApFfoDc_O6NOK5SptZ0o5wKnF4rvy_SI8Csx0wYscO2_f38tc9prAfHgqlZf/s200/Mayb.JPG" width="200" /></a></div>
<div class="MsoNormal">
<span style="font-family: 'Bookman Old Style', serif; font-size: 12pt; line-height: 115%;">Fresh Tuna and Tomato Stew<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: 'Bookman Old Style', serif; font-size: 12pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: 'Bookman Old Style', serif; font-size: 12pt; line-height: 115%;">750g
Fresh Tuna, cut into chunks<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: 'Bookman Old Style', serif; font-size: 12pt; line-height: 115%;">4
tblspn Olive Oil<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: 'Bookman Old Style', serif; font-size: 12pt; line-height: 115%;">2
pcs White Onion (medium), chopped<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: 'Bookman Old Style', serif; font-size: 12pt; line-height: 115%;">2
pcs Garlic cloves, chopped<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: 'Bookman Old Style', serif; font-size: 12pt; line-height: 115%;">800g
Tomatoes (canned), diced and peeled<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: 'Bookman Old Style', serif; font-size: 12pt; line-height: 115%;">1
tblspn Fresh Sage, chopped<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: 'Bookman Old Style', serif; font-size: 12pt; line-height: 115%;">1
tblspn Fresh Oregano, chopped<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: 'Bookman Old Style', serif; font-size: 12pt; line-height: 115%;">1
tablspn Fresh Rosemary, chopped<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: 'Bookman Old Style', serif; font-size: 12pt; line-height: 115%;">2
pcs Bay Leaves<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: 'Bookman Old Style', serif; font-size: 12pt; line-height: 115%;">½
tspn Sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: 'Bookman Old Style', serif; font-size: 12pt; line-height: 115%;">2
tblspn Tomato Paste<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: 'Bookman Old Style', serif; font-size: 12pt; line-height: 115%;">2/3
c White Wine <o:p></o:p></span></div>
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<span style="font-family: 'Bookman Old Style', serif; font-size: 12pt; line-height: 115%;">(To
Taste )Salt and Pepper<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: 'Bookman Old Style', serif; font-size: 12pt; line-height: 115%;">Procedure<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: 'Bookman Old Style', serif; font-size: 12pt; line-height: 115%;">Season
Tuna chunks with salt and pepper. Pan grill until half cooked.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: 'Bookman Old Style', serif; font-size: 12pt; line-height: 115%;">In
a separate pan, Saute chopped onion and garlic in olive oil. Add tomatoes, fresh
herbs, sugar and tomato paste. Stir in white wine. Simmer for 5-8 minutes or until sauce is
reduced.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: 'Bookman Old Style', serif; font-size: 12pt; line-height: 115%;">Add
cooked tuna to sauce and simmer for another 3 minutes or until fish is fully
cooked.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZRlU-jfXwjtL4IZgMblscwapa3IUYeDzlgn2ZQdimSOcTvD4ZeaWYlngjhIlTCljGMIfc_U5TowaJmUtdvsncu13nWfWQsUZRyc1R28udY16mT5rib5jOXSANcMfjnSnG9oYrzhTXNPPp/s1600/Mayc.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="146" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZRlU-jfXwjtL4IZgMblscwapa3IUYeDzlgn2ZQdimSOcTvD4ZeaWYlngjhIlTCljGMIfc_U5TowaJmUtdvsncu13nWfWQsUZRyc1R28udY16mT5rib5jOXSANcMfjnSnG9oYrzhTXNPPp/s200/Mayc.JPG" width="200" /></a></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: 'Bookman Old Style', serif; font-size: 12pt; line-height: 115%;">Herbed
Galunggong<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: 'Bookman Old Style', serif; font-size: 12pt; line-height: 115%;">4
pcs Galunggong(Mackerel), about 120g each/whole/scaled/cleaned<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: 'Bookman Old Style', serif; font-size: 12pt; line-height: 115%;">1
tblspn Fresh Parsley, chopped<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: 'Bookman Old Style', serif; font-size: 12pt; line-height: 115%;">1
tblspn Fresh Dill, chopped<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: 'Bookman Old Style', serif; font-size: 12pt; line-height: 115%;">4
tblspn Extra Virgin Olive oil<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: 'Bookman Old Style', serif; font-size: 12pt; line-height: 115%;">1
½ tblspn Lemon Juice<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: 'Bookman Old Style', serif; font-size: 12pt; line-height: 115%;"> (as needed) Olive Oil<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: 'Bookman Old Style', serif; font-size: 12pt; line-height: 115%;">(To
taste) Salt and Pepper<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: 'Bookman Old Style', serif; font-size: 12pt; line-height: 115%;">8
pcs Lemon Slices (thinly)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: 'Bookman Old Style', serif; font-size: 12pt; line-height: 115%;">Procedure<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: 'Bookman Old Style', serif; font-size: 12pt; line-height: 115%;">Combine
Fresh herbs, Extra Virgin Olive Oil and Lemon Juice In a bowl. Set aside.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: 'Bookman Old Style', serif; font-size: 12pt; line-height: 115%;">Evenly
distribute herb mixture inside fish cavity. Brush olive oil all over outside fish
and season with salt and pepper. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: 'Bookman Old Style', serif; font-size: 12pt; line-height: 115%;">Preheat
skillet with olive oil over medium heat. Cook mackerel about 5-8 minutes each
side. Arrange on a platter. Garnish with lemon slices on top.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: 'Bookman Old Style', serif; font-size: 12pt; line-height: 115%;">Note:
Cooking this over charcoal fire is heavenly good!<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbudCfVaotS4ijS5OLC-Dp7loLyatNXdel22PjQHngciU2EYMTuyAihWf9oB14y6rMIGZvcfpAyeWfBgTkhOwINLwqqlfqHzW1PBkmdJO6t-WXIIbZeyT_ceYIf1F9gjutTWqp84yvFhyphenhyphenz/s1600/Mayd.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="147" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbudCfVaotS4ijS5OLC-Dp7loLyatNXdel22PjQHngciU2EYMTuyAihWf9oB14y6rMIGZvcfpAyeWfBgTkhOwINLwqqlfqHzW1PBkmdJO6t-WXIIbZeyT_ceYIf1F9gjutTWqp84yvFhyphenhyphenz/s200/Mayd.JPG" width="200" /></a></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: 'Bookman Old Style', serif; font-size: 12pt; line-height: 115%;">Steamed
Pampano<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: 'Bookman Old Style', serif; font-size: 12pt; line-height: 115%;">2
pcs Pompano (about 500g each)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: 'Bookman Old Style', serif; font-size: 12pt; line-height: 115%;">2
tblspn Fish Sauce<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: 'Bookman Old Style', serif; font-size: 12pt; line-height: 115%;">2
tspn Pepper, freshly ground<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: 'Bookman Old Style', serif; font-size: 12pt; line-height: 115%;">2
tspn Ginger, chopped<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: 'Bookman Old Style', serif; font-size: 12pt; line-height: 115%;">2
tspn Red Onion, chopped<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: 'Bookman Old Style', serif; font-size: 12pt; line-height: 115%;">1
tblspn Tomatoes, chopped<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: 'Bookman Old Style', serif; font-size: 12pt; line-height: 115%;">2
pcs Salted egg, chopped<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: 'Bookman Old Style', serif; font-size: 12pt; line-height: 115%;">(as
needed)Banana Leaves<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: 'Bookman Old Style', serif; font-size: 12pt; line-height: 115%;">Cilantro,
chopped (for garnish)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: 'Bookman Old Style', serif; font-size: 12pt; line-height: 115%;">Garlic,
toasted(for garnish)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: 'Bookman Old Style', serif; font-size: 12pt; line-height: 115%;">Lemon
or Lime wedges<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: 'Bookman Old Style', serif; font-size: 12pt; line-height: 115%;">Procedure<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<div style="text-align: justify;">
<span style="font-family: 'Bookman Old Style', serif; font-size: 12pt; line-height: 115%;">Combine
ginger, onions, tomatoes and salted egg. Set aside.<o:p></o:p></span></div>
</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<div style="text-align: justify;">
<br /></div>
</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<div style="text-align: justify;">
<span style="font-family: 'Bookman Old Style', serif; font-size: 12pt; line-height: 115%;">Make
a slit on each fish. Season with fish sauce and pepper- rubbing all over.
Divide ginger mixture to each fish equally, placing it in cavity.<o:p></o:p></span></div>
</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<div style="text-align: justify;">
<br /></div>
</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<div style="text-align: justify;">
<span style="font-family: 'Bookman Old Style', serif; font-size: 12pt; line-height: 115%;">Wrap
fish carefully in banana leaves. Steam
for 20-25 minutes or until done. Arrange on a serving plate and garnish with
cilantro and toasted garlic. Serve with a wedge of lemon or lime.<o:p></o:p></span></div>
</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: 'Bookman Old Style', serif; font-size: 12pt; line-height: 115%;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: 'Bookman Old Style', serif; font-size: 12pt; line-height: 115%;"><br /></span></div>Anonymoushttp://www.blogger.com/profile/10039823971369448540noreply@blogger.com0tag:blogger.com,1999:blog-346587004079975480.post-36677841780549857852012-06-23T18:50:00.000-07:002012-06-23T18:50:41.771-07:00Palitaw<div style="text-align: center;">
<div style="text-align: justify;">
With dozens of varieties of rice in the Philipines, apart from the plain steamed rice, our ancestors have developed thousands of indigenous rice recipes. KCC's challenge is to share an original pinoy favorite. And i thought i'd share something Filipinos are known for .... RICE CAKE ! </div>
<div style="text-align: left;">
<span style="text-align: justify;"><br /></span></div>
<div style="text-align: left;">
<span style="text-align: justify;">Interesting as it sounds,l</span><span style="text-align: justify;">iterally means to float or rise. </span><span style="text-align: justify;">Palitaw is a kind of Puto or Rice Cake usually eaten as a merienda or a light snack.</span><span style="text-align: justify;"> It is made from washed, soaked and ground malagkit (Sticky Rice), then made into small round discs and dropped in boiling water where they float -which indicates that they are ready. Then rolled on a bed of fresh grated coconut, sugar and sesame seeds. </span></div>
<div style="text-align: left;">
<span style="text-align: justify;"><br /></span></div>
<div style="text-align: left;">
<span style="text-align: justify;">Aside from the delightful taste, soft and sticky texture, everyone will agree that "prepping and cooking" makes this a delightful and fun snack to do by the whole family !</span></div>
</div>
<div style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB9J304mquYDiVVbbfyRSTUTVsWpsoQ1XzvLYbS7hZ_hr4bi-flhnJCjJK-YGrVwzuzn1504cJFBMVOfrRpku5QtN0BVWyy8jR891PyQJ1dWfT0KunojMMMD0nbOk15k0NGFllENYdp7-G/s1600/photo+%25286%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB9J304mquYDiVVbbfyRSTUTVsWpsoQ1XzvLYbS7hZ_hr4bi-flhnJCjJK-YGrVwzuzn1504cJFBMVOfrRpku5QtN0BVWyy8jR891PyQJ1dWfT0KunojMMMD0nbOk15k0NGFllENYdp7-G/s320/photo+%25286%2529.JPG" width="320" /></a></div>
<br />
Ingredients<br />
<br />
1 cup Glutinous Rice Flour<br />
1/2 cup Water<br />
As needed, Sugar<br />
As needed, Fresh Grated Coconut<br />
As needed, Toasted Sesame Seeds<br />
<br />
Procedure<br />
<br />
Combine flour and water until it forms a dough. Take a tablespoon and roll into a ball, then flatten into a round shape on your palm.<br />
<br />
In a pot, boil water. Poach flattened dough until they begin to float (about 30 secs to a minute)<br />
<br />
Drain and dry poached dough. Roll in sugar and sprinkle with grated coconut and sesame seeds.<br />
<br />
<i>Food Notes :</i><br />
<i><br />
</i><br />
<i>1. Palitaw means to float. This filipino snack is cooked until it floats.</i>Anonymoushttp://www.blogger.com/profile/10039823971369448540noreply@blogger.com18tag:blogger.com,1999:blog-346587004079975480.post-74527979794793773952012-05-27T23:43:00.000-07:002012-05-27T23:49:42.002-07:00Sausage from Scratch<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKdrxujZ1mS2m11173Fy-x8WzTdkw8-bvyuICrscVnZNk9DEcTz54lqz8-VCOtLi-oSlzW6s0VlJoKz3WHlpisYYH1wDbpfZnSs0i8M7o97_qMC9cEBcyJr8UJ5j09ArCp-DYuxCekcLZv/s1600/April1.JPG" imageanchor="1" style="background-color: #990000; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKdrxujZ1mS2m11173Fy-x8WzTdkw8-bvyuICrscVnZNk9DEcTz54lqz8-VCOtLi-oSlzW6s0VlJoKz3WHlpisYYH1wDbpfZnSs0i8M7o97_qMC9cEBcyJr8UJ5j09ArCp-DYuxCekcLZv/s320/April1.JPG" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
<br />
<div style="text-align: justify;">
Whether a long drive or out of the country food trip no tailgate is complete without a sausage pit stop. For thousand of years, man has been making sausages-- originally to preserve meat. It has continuously evolved adapting as the human need changes. Today, sausage has become an art and a good source of fortune!</div>
<br />
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Whether a long drive or out of the country food trip no tailgate is complete without a sausage pit stop. For thousands of years, man has been making sausages--originally to preserve meat. It has continuously evolved adapting as the human need changes. Today, sausage has become an art and a good source of fortune!</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Types of Sausage:</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Cooked Sausage</div>
<div style="text-align: justify;">
Made from fresh meat and then completely cooked. This sausage is usually eaten immediately after cooking or refrigerated and re-heated later</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Cooked Smoked Sausage</div>
<div style="text-align: justify;">
This type of sausage is very similar to cooked sausage, except it is first cooked and then smoked. This type of sausage can be eaten hot or cold and stored in chiller.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Fresh Sausage</div>
<div style="text-align: justify;">
This type use meats that have not been cured. You would keep this in the freezer until you want to use it and then fully cook before eating.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Fresh Smoked Sausage</div>
<div style="text-align: justify;">
Simply take your fresh sausage and smoke it. After smoking you refrigerate and then cook before eating.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Dry Sausage</div>
<div style="text-align: justify;">
Dry sausage is the most complicated of all sausages to make. The drying process must be carefully controlled. When you have produced the dry sausage it can be eaten and will keep for long periods of time when refrigerated.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Regional taste, curing techniques, and availability of spices led to creating thousands of sausage varieties. Here's a quick sausage trip around the world:</div>
<div style="text-align: justify;">
<br /></div>
<br />
<ul>
<li style="text-align: justify;">Sujuk(Turkey)- Made of ground beef mixed with cumin, sumac, garlic, salt and red pepper.</li>
<li style="text-align: justify;">Bockwurst(Germany)- Traditionally made from ground veal and pork mixed with salt, pepper and paprika then smoked.</li>
<li style="text-align: justify;">Kabanos(Poland)- Made of pork. Commonly dry in texture and smoky flavour.</li>
<li style="text-align: justify;">Mustamkkara(Finland)-A type of Finnish blood sausage traditionally served with lingoberry jam. Made from mixing pork meat, fat and blood with crushed rye and flour.</li>
<li style="text-align: justify;">Longaniza(Argentina)-Flavoured with anise seeds. Has a mild sweet and salty taste.</li>
<li style="text-align: justify;">Chorizo(Spain)- Made from pork and port fat mixed with smoked paprika.</li>
<li style="text-align: justify;">Merguez(North Africa)- Made with lamb, beef or a mixture of both flavoured with sumac, paprika, cayenne pepper or harissa. Traditionally eaten grilled with couscous.</li>
<li style="text-align: justify;">Boerewors (South Africa) - Made from coarsely chopped beef mixed with coriander seed, black pepper, nutmeg, cloves and all spice. It is preserved with salt and vinegar.</li>
<li style="text-align: justify;">Lap Cheong(China) - Dried pork sausage that has a sweet taste</li>
<li style="text-align: justify;">Sai Oua(Thailand)- Made from minced pork, herbs and chilli paste</li>
<li style="text-align: justify;">And of course our Longaniza, Just as Philippines is made up of thousands of islands, so is the variety of longganisa available in each region. Usually made from pork, it is preserved with prague powder and are sold fresh. There are basically two types of Longanisa, the deredaco- garlicky(Batangas,Vigan Lucban) and the Hamonado-Sweet (Pamanga)</li>
</ul>
<br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGljEbPa9eoNHREiJQRcZmkLh1BxB1FPmxRhvG_iveXy33KLuB0ENT9fdI-LuYy_RelaY6bKWrDegZNLHCBmRIHEUD9KsIDRGlW10ZF4hc7QbuMzV11cU6JCNsAc4zHCTCYOjFb8WPuhsq/s1600/April1b.JPG" imageanchor="1" style="background-color: white; margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGljEbPa9eoNHREiJQRcZmkLh1BxB1FPmxRhvG_iveXy33KLuB0ENT9fdI-LuYy_RelaY6bKWrDegZNLHCBmRIHEUD9KsIDRGlW10ZF4hc7QbuMzV11cU6JCNsAc4zHCTCYOjFb8WPuhsq/s320/April1b.JPG" width="320" /></a></td></tr>
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Why would anyone want to make their own homemade sausage ? Simply because it is fun and easy ! When you make your own sausage you can control every ingredient and use the finest meats. This insures a high standard in the sausage you consume and you know there are no added chemicals !</div>
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The basic steps in Sausage Making:</div>
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<span style="font-family: Georgia, serif;"><span style="font-size: 15px;">1. Grinding Meat</span></span></div>
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<span style="font-family: Georgia, serif;"><span style="font-size: 15px;">2. Adding your spices and flavourings</span></span></div>
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<span style="font-family: Georgia, serif;"><span style="font-size: 15px;">3. Stuffing the casings (optional)</span></span></div>
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<span style="font-family: Georgia, serif;"><span style="font-size: 15px;">4. Storing, cooking, smoking (or combination)</span></span></div>
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<span style="font-family: Georgia, serif;"><span style="font-size: 15px;"><br /></span></span></div>
<div style="background-position: initial initial; background-repeat: initial initial; line-height: 16.8pt; margin: 0in 0in 0.0001pt; text-align: justify;">
<span style="font-family: Georgia, serif;"><span style="font-size: 15px;">Hamondao Sausage</span></span></div>
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<span style="font-family: Georgia, serif;"><span style="font-size: 15px;"><br /></span></span></div>
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<span style="font-family: Georgia, serif;"><span style="font-size: 15px;">Ingredients</span></span></div>
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<span style="font-family: Georgia, serif;"><span style="font-size: 15px;">1 kg Ground Pork(20%fat)</span></span></div>
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<span style="font-family: Georgia, serif;"><span style="font-size: 15px;">1/4 c Brown Sugar(packed)</span></span></div>
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<span style="font-family: Georgia, serif;"><span style="font-size: 15px;">1 tblspn Worcestershire Sauce</span></span></div>
<div style="background-position: initial initial; background-repeat: initial initial; line-height: 16.8pt; margin: 0in 0in 0.0001pt; text-align: justify;">
<span style="font-family: Georgia, serif;"><span style="font-size: 15px;">3 tblspn Soy Sauce</span></span></div>
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<span style="font-family: Georgia, serif;"><span style="font-size: 15px;">1 tblspn Garlic, minced</span></span></div>
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<span style="font-family: Georgia, serif;"><span style="font-size: 15px;">1/2 tspn Black Pepper, ground</span></span></div>
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<span style="font-family: Georgia, serif;"><span style="font-size: 15px;">1 1/2 tspn Fine Salt</span></span></div>
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<span style="font-family: Georgia, serif;"><span style="font-size: 15px;">Casing (Optional)</span></span></div>
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<span style="font-family: Georgia, serif;"><span style="font-size: 15px;"><br /></span></span></div>
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<span style="font-family: Georgia, serif;"><span style="font-size: 15px;">Procedure</span></span></div>
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<span style="font-family: Georgia, serif;"><span style="font-size: 15px;"><br /></span></span></div>
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<span style="font-family: Georgia, serif;"><span style="font-size: 15px;">Combine all ingredients, mix well and let stand for 30-45 mins.</span></span></div>
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<span style="font-family: Georgia, serif;"><span style="font-size: 15px;"><br /></span></span></div>
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<span style="font-family: Georgia, serif;"><span style="font-size: 15px;">Tie one end of sausage, casing, and slowly fill the casing with the pork mixture until the end of casing. Twist and tie with kitchen twine in 3-4 inches intervals to form a link of sausages.</span></span></div>
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<span style="font-family: Georgia, serif;"><span style="font-size: 15px;"><br /></span></span></div>
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<span style="font-family: Georgia, serif;"><span style="font-size: 15px;">If making skinless longganisa, add 3 tblspn or constarch to pork mixture. Roll a small amount of mixture in a 5 x 3 inches wax paper. Keep in freezer until needed.</span></span></div>
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<span style="font-family: Georgia, serif;"><span style="font-size: 15px;"><br /></span></span></div>
<div style="background-position: initial initial; background-repeat: initial initial; line-height: 16.8pt; margin: 0in 0in 0.0001pt; text-align: justify;">
<span style="font-family: Georgia, serif;"><span style="font-size: 15px;">Longa Wrap</span></span></div>
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<span style="font-family: Georgia, serif;"><span style="font-size: 15px;"><br /></span></span></div>
<div style="background-position: initial initial; background-repeat: initial initial; line-height: 16.8pt; margin: 0in 0in 0.0001pt; text-align: justify;">
<span style="font-family: Georgia, serif;"><span style="font-size: 15px;">4 Tortilla wraps or Pita Bread</span></span></div>
<div style="background-position: initial initial; background-repeat: initial initial; line-height: 16.8pt; margin: 0in 0in 0.0001pt; text-align: justify;">
<span style="font-family: Georgia, serif;"><span style="font-size: 15px;">12 pcs Lucban Longanisa or your preferred local sausage (skin removed), fried</span></span></div>
<div style="background-position: initial initial; background-repeat: initial initial; line-height: 16.8pt; margin: 0in 0in 0.0001pt; text-align: justify;">
<span style="font-family: Georgia, serif;"><span style="font-size: 15px;">2 pcs Red Onion(medium), sliced</span></span></div>
<div style="background-position: initial initial; background-repeat: initial initial; line-height: 16.8pt; margin: 0in 0in 0.0001pt; text-align: justify;">
<span style="font-family: Georgia, serif;"><span style="font-size: 15px;">1 pc Avocado, diced</span></span></div>
<div style="background-position: initial initial; background-repeat: initial initial; line-height: 16.8pt; margin: 0in 0in 0.0001pt; text-align: justify;">
<span style="font-family: Georgia, serif;"><span style="font-size: 15px;">3 pcs Tomatoes, diced</span></span></div>
<div style="background-position: initial initial; background-repeat: initial initial; line-height: 16.8pt; margin: 0in 0in 0.0001pt; text-align: justify;">
<span style="font-family: Georgia, serif;"><span style="font-size: 15px;">1 cIceberg Lettuce, shredded</span></span></div>
<div style="background-position: initial initial; background-repeat: initial initial; line-height: 16.8pt; margin: 0in 0in 0.0001pt; text-align: justify;">
<span style="font-family: Georgia, serif;"><span style="font-size: 15px;">Slices of Kesong Puti (optional)</span></span></div>
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<span style="font-family: Georgia, serif;"><span style="font-size: 15px;"><br /></span></span></div>
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<span style="font-family: Georgia, serif;"><span style="font-size: 15px;">Procedure:</span></span></div>
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<span style="font-family: Georgia, serif;"><span style="font-size: 15px;"><br /></span></span></div>
<div style="background-position: initial initial; background-repeat: initial initial; line-height: 16.8pt; margin: 0in 0in 0.0001pt; text-align: justify;">
<span style="font-family: Georgia, serif;"><span style="font-size: 15px;">Heat tortilla wraps on a skillet or pan. Spread wraps on plate, add longganisa, red onion, avocado, tomatoes and lettuce (and kesong puti). Roll the filling in tortilla wraps.</span></span></div>
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<span style="font-family: Georgia, serif;"><span style="font-size: 15px;"><br /></span></span></div>
<div style="background-position: initial initial; background-repeat: initial initial; line-height: 16.8pt; margin: 0in 0in 0.0001pt; text-align: justify;">
<span style="font-family: Georgia, serif;"><span style="font-size: 15px;">Italian Sausage</span></span></div>
<div style="background-position: initial initial; background-repeat: initial initial; line-height: 16.8pt; margin: 0in 0in 0.0001pt; text-align: justify;">
<span style="font-family: Georgia, serif;"><span style="font-size: 15px;"><br /></span></span></div>
<div style="background-position: initial initial; background-repeat: initial initial; line-height: 16.8pt; margin: 0in 0in 0.0001pt; text-align: justify;">
<span style="font-family: Georgia, serif;"><span style="font-size: 15px;">1 kg Ground Pork (20% fat)</span></span></div>
<div style="background-position: initial initial; background-repeat: initial initial; line-height: 16.8pt; margin: 0in 0in 0.0001pt; text-align: justify;">
<span style="font-family: Georgia, serif;"><span style="font-size: 15px;">1 tspn Black Pepper</span></span></div>
<div style="background-position: initial initial; background-repeat: initial initial; line-height: 16.8pt; margin: 0in 0in 0.0001pt; text-align: justify;">
<span style="font-family: Georgia, serif;"><span style="font-size: 15px;">3 tspn Salt</span></span></div>
<div style="background-position: initial initial; background-repeat: initial initial; line-height: 16.8pt; margin: 0in 0in 0.0001pt; text-align: justify;">
<span style="font-family: Georgia, serif;"><span style="font-size: 15px;">1/2 tspn Sugar</span></span></div>
<div style="background-position: initial initial; background-repeat: initial initial; line-height: 16.8pt; margin: 0in 0in 0.0001pt; text-align: justify;">
<span style="font-family: Georgia, serif;"><span style="font-size: 15px;">2 tspn Fennel Seed, ground</span></span></div>
<div style="background-position: initial initial; background-repeat: initial initial; line-height: 16.8pt; margin: 0in 0in 0.0001pt; text-align: justify;">
<span style="font-family: Georgia, serif;"><span style="font-size: 15px;">1/2 tspn Coriander, ground</span></span></div>
<div style="background-position: initial initial; background-repeat: initial initial; line-height: 16.8pt; margin: 0in 0in 0.0001pt; text-align: justify;">
<span style="font-family: Georgia, serif;"><span style="font-size: 15px;">1/2 tspn Caraway, ground</span></span></div>
<div style="background-position: initial initial; background-repeat: initial initial; line-height: 16.8pt; margin: 0in 0in 0.0001pt; text-align: justify;">
<span style="font-family: Georgia, serif;"><span style="font-size: 15px;">100 ml Cold Water</span></span></div>
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<span style="font-family: Georgia, serif;"><span style="font-size: 15px;">Casing (optional)</span></span></div>
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<span style="font-family: Georgia, serif;"><span style="font-size: 15px;"><br /></span></span></div>
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<span style="font-family: Georgia, serif;"><span style="font-size: 15px;">Procedure</span></span></div>
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<span style="font-family: Georgia, serif;"><span style="font-size: 15px;"><br /></span></span></div>
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<span style="font-family: Georgia, serif;"><span style="font-size: 15px;">Mix all ingredients including water. Stuff into casings and tie into 4-5" links.</span></span></div>
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<span style="font-family: Georgia, serif;"><span style="font-size: 15px;"><br /></span></span></div>
<div style="background-position: initial initial; background-repeat: initial initial; line-height: 16.8pt; margin: 0in 0in 0.0001pt; text-align: justify;">
<span style="font-family: Georgia, serif;"><span style="font-size: 15px;">If making patties, add 3 tblspn of cornstarch or flour then roll and shape into round patties.</span></span></div>
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<span style="font-family: Georgia, serif;"><span style="font-size: 15px;"><br /></span></span></div>
<div style="background-position: initial initial; background-repeat: initial initial; line-height: 16.8pt; margin: 0in 0in 0.0001pt; text-align: justify;">
<span style="font-family: Georgia, serif;"><span style="font-size: 15px;">Sausage Pasta</span></span></div>
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<span style="font-family: Georgia, serif;"><span style="font-size: 15px;"><br /></span></span></div>
<div style="background-position: initial initial; background-repeat: initial initial; line-height: 16.8pt; margin: 0in 0in 0.0001pt; text-align: justify;">
<span style="font-family: Georgia, serif;"><span style="font-size: 15px;">225g Penne Pasta, cooked</span></span></div>
<div style="background-position: initial initial; background-repeat: initial initial; line-height: 16.8pt; margin: 0in 0in 0.0001pt; text-align: justify;">
<span style="font-family: Georgia, serif;"><span style="font-size: 15px;">1 tblspn Olive oil</span></span></div>
<div style="background-position: initial initial; background-repeat: initial initial; line-height: 16.8pt; margin: 0in 0in 0.0001pt; text-align: justify;">
<span style="font-family: Georgia, serif;"><span style="font-size: 15px;">1 pc White Onion, medium</span></span></div>
<div style="background-position: initial initial; background-repeat: initial initial; line-height: 16.8pt; margin: 0in 0in 0.0001pt; text-align: justify;">
<span style="font-family: Georgia, serif;"><span style="font-size: 15px;">2 cloves Garlic, minced</span></span></div>
<div style="background-position: initial initial; background-repeat: initial initial; line-height: 16.8pt; margin: 0in 0in 0.0001pt; text-align: justify;">
<span style="font-family: Georgia, serif;"><span style="font-size: 15px;">2 c Diced Tomatoes (canned)</span></span></div>
<div style="background-position: initial initial; background-repeat: initial initial; line-height: 16.8pt; margin: 0in 0in 0.0001pt; text-align: justify;">
<span style="font-family: Georgia, serif;"><span style="font-size: 15px;">2 tspn Basil (dried)</span></span></div>
<div style="background-position: initial initial; background-repeat: initial initial; line-height: 16.8pt; margin: 0in 0in 0.0001pt; text-align: justify;">
<span style="font-family: Georgia, serif;"><span style="font-size: 15px;">2 tspn Oregano(dried)</span></span></div>
<div style="background-position: initial initial; background-repeat: initial initial; line-height: 16.8pt; margin: 0in 0in 0.0001pt; text-align: justify;">
<span style="font-family: Georgia, serif;"><span style="font-size: 15px;">2 tspn Thyme(dried)</span></span></div>
<div style="background-position: initial initial; background-repeat: initial initial; line-height: 16.8pt; margin: 0in 0in 0.0001pt; text-align: justify;">
<span style="font-family: Georgia, serif;"><span style="font-size: 15px;">300 g Italian Sausage (shaped into small meat balls-about 1.5 inch diameter)</span></span></div>
<div style="background-position: initial initial; background-repeat: initial initial; line-height: 16.8pt; margin: 0in 0in 0.0001pt; text-align: justify;">
<span style="font-family: Georgia, serif;"><span style="font-size: 15px;">Parmesan Cheese</span></span></div>
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<span style="font-family: Georgia, serif;"><span style="font-size: 15px;"><br /></span></span></div>
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<span style="font-family: Georgia, serif;"><span style="font-size: 15px;">Procedure</span></span></div>
<div style="background-position: initial initial; background-repeat: initial initial; line-height: 16.8pt; margin: 0in 0in 0.0001pt; text-align: justify;">
<span style="font-family: Georgia, serif;"><span style="font-size: 15px;"><br /></span></span></div>
<div style="background-position: initial initial; background-repeat: initial initial; line-height: 16.8pt; margin: 0in 0in 0.0001pt; text-align: justify;">
<span style="font-family: Georgia, serif;"><span style="font-size: 15px;">Saute onion and garlic in olive oil. Add diced tomatoes and herbs. Simmer for 2-3 minutes. Add italian sausage balls. Simmer until sausage are cooked.</span></span></div>
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<span style="font-family: Georgia, serif;"><span style="font-size: 15px;"><br /></span></span></div>
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<span style="font-family: Georgia, serif;"><span style="font-size: 15px;">Toss in sauce to cooked pasta and top with parmesan cheese.</span></span></div>
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<span style="font-family: Georgia, serif;"><span style="font-size: 15px;"><br /></span></span></div>
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Food Notes:<br />
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<br />
<ol>
<li>When trying new recipes for sausage, make up different small batches for each recipe. Fry them up and decide which one you like best before making large amount.</li>
<li>Don't use a mix that is too lean- without enough fat, your sausage will be dry when cooked and will fall apart when cut or sliced.</li>
<li>When cooking sausage, pricking them will let all the moisture and flavour out. </li>
<li>Cook sausage over moderate heat. If you cook them at too high temperature, their skins will burst.</li>
<li>Published, Cook Magazine (Philippines) April 2012</li>
</ol>
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<br />Anonymoushttp://www.blogger.com/profile/10039823971369448540noreply@blogger.com1tag:blogger.com,1999:blog-346587004079975480.post-34179360423764650752012-05-20T19:55:00.000-07:002012-05-27T23:49:08.533-07:00Lumpiang Ubod in Pandan Wrapper<br />
From roots to tips, there is no doubt that Coconut Tree is called "The Tree of Life". A good source of food, shelter and even fuel ! In my hometown Santa Cruz in Laguna, there is an abundant coconut supply from endless plantations. At the topmost part of the trunk, the finest vegetable can be found. Known as ubod or heart of palm, it is popular ingredient to salad and a local hit during feasts.<br />
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My late Lola Auring used to make Fresh Lumpia Ubod during Aglipayan Santacruzan and Fiesta. Just like the Romano (Roman Catholic), the Aglipayans celebrate their Santacruzan during Flores de Mayo season (May). Being the Hermana Mayor and one of the festival organizers, both friends and starangers are welcome at the table. She made sure everyone is fed and sometimes guests even have "bit-bit" or "take-home" treat.<br />
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For the month of Fiestas, Mother's Day and my birthday, <a href="http://kulinaryaclub.wordpress.com/">KCC</a>'s <a href="http://mytwistedrecipes.blogspot.com/">Dudut</a> and<a href="http://asianinamericamag.com/"> Elizabeth</a> challenge is regional specialty prepared by moms. Let me take you back to my grandmother's kitchen with her Lumpiang Ubod in Pandan Wrapper..<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK-4ulCrP7fLs4duoUtW1ewE0ElR_TqnM7e2m1OrqxTTwRwrmGx4ozO7SgcECEz_VbRyHT7fZWPd6N01C8pSAcaX3mgWm7aVNLJYiDQWsZkBWVBOQk24QAiNB45_ZjFMFRtvYsehU7XrUt/s1600/IMG_2853.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK-4ulCrP7fLs4duoUtW1ewE0ElR_TqnM7e2m1OrqxTTwRwrmGx4ozO7SgcECEz_VbRyHT7fZWPd6N01C8pSAcaX3mgWm7aVNLJYiDQWsZkBWVBOQk24QAiNB45_ZjFMFRtvYsehU7XrUt/s400/IMG_2853.JPG" width="400" /></a></div>
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<b style="line-height: 13.5pt; text-align: justify;"><i><span style="font-family: Arial, sans-serif; font-size: 11pt;">Pandan Wrapper</span></i></b><br />
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<i style="line-height: 13.5pt; text-align: justify;"><span style="font-family: Arial, sans-serif; font-size: 11pt;">Ingredients</span></i><br />
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<span style="font-family: Arial, sans-serif;"><span style="font-size: 15px; line-height: 18px;">3 Eggs</span></span></div>
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<span style="font-family: Arial, sans-serif;"><span style="font-size: 15px; line-height: 18px;">2 tblspn Vegetable Oil</span></span></div>
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<span style="font-family: Arial, sans-serif;"><span style="font-size: 15px; line-height: 18px;">1 tblspn Pandan Extract</span></span></div>
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<span style="font-family: Arial, sans-serif;"><span style="font-size: 15px; line-height: 18px;">1 1/2 cup Water</span></span></div>
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<span style="font-family: Arial, sans-serif;"><span style="font-size: 15px; line-height: 18px;">1 cup Cornstarch</span></span></div>
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<span style="font-family: Arial, sans-serif;"><span style="font-size: 15px; line-height: 18px;">1/2 tsp Salt</span></span></div>
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<span style="font-family: Arial, sans-serif;"><span style="font-size: 15px; line-height: 18px;">Procedure</span></span></div>
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<span style="font-family: Arial, sans-serif;"><span style="font-size: 15px; line-height: 18px;">Mix eggs, oil, pandan extract and water. Add cornstarch and salt until combined and smooth.</span></span></div>
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<span style="font-family: Arial, sans-serif;"><span style="font-size: 15px; line-height: 18px;">Heat a lightly oiled griddle or non-stick pan over medium heat. Pour a scoop of batter onto the pan, approximately 1/4 cup of batter. Tilt the pan with a circular motion so that the batter coats the surface evenly.</span></span></div>
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<span style="font-family: Arial, sans-serif;"><span style="font-size: 15px; line-height: 18px;">Cook for about 1-2 minutes, until bottom is light brown. Loosen with spatula, turn and cook the other side. Repeat to the rest of the batter.</span></span></div>
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<b><span style="font-family: Arial, sans-serif; font-size: 11pt; line-height: 115%;">Ubod Filling</span></b><b><i><span style="font-family: Arial, sans-serif; font-size: 11pt; line-height: 115%;"><o:p></o:p></span></i></b></div>
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<i><span style="font-family: Arial, sans-serif; font-size: 11pt; line-height: 115%;">Ingredients<o:p></o:p></span></i></div>
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<span style="font-family: Arial, sans-serif; font-size: 11pt; line-height: 115%;">2 tbsp Vegetable Oil<o:p></o:p></span></div>
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<span style="font-family: Arial, sans-serif; font-size: 11pt; line-height: 115%;">3 cloves Garlic,
chopped<o:p></o:p></span></div>
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<span style="font-family: Arial, sans-serif; font-size: 11pt; line-height: 115%;">1 pc White Onion(medium),
chopped<o:p></o:p></span></div>
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<span style="font-family: Arial, sans-serif; font-size: 11pt; line-height: 115%;">4 cups Fresh Ubod (heart of
palm),cut into small strips<o:p></o:p></span></div>
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<span style="font-family: Arial, sans-serif; font-size: 11pt; line-height: 115%;">1 cup Singkamas<o:p></o:p></span></div>
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<span style="font-family: Arial, sans-serif; font-size: 11pt; line-height: 115%;">½ cup Carrots</span></div>
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<span style="font-family: Arial, sans-serif; font-size: 11pt; line-height: 115%;">½ cup Shrimp (small),
peeled (save skin and head to make shrimp stock)<o:p></o:p></span></div>
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<span style="font-family: Arial, sans-serif; font-size: 11pt; line-height: 115%;">½ cup Shrimp Stock<o:p></o:p></span></div>
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<span style="font-family: Arial, sans-serif; font-size: 11pt; line-height: 115%;">½ cup Wansoy leaves,
chopped<o:p></o:p></span></div>
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<span style="font-family: Arial, sans-serif; font-size: 11pt; line-height: 115%;">Fish Sauce and Pepper<o:p></o:p></span></div>
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<span style="font-family: Arial, sans-serif; font-size: 11pt; line-height: 115%;">Lumpia wrapper (see malunggay wrapper recipe)<o:p></o:p></span></div>
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<span style="font-family: Arial, sans-serif; font-size: 11pt; line-height: 115%;"> Procedure <o:p></o:p></span></div>
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<span style="font-family: Arial, sans-serif; font-size: 11pt; line-height: 115%;">Sauté garlic and onion in
vegetable oil. Add ubod, singkamas, carrots and shrimp. Stir in shrimp stock.
Cook until reduced and vegetables are cooked. Mix in wansoy leaves and season
with fish sauce and pepper.<o:p></o:p></span></div>
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<i><span style="font-family: Arial, sans-serif; font-size: 11pt; line-height: 115%;">Garlic Peanut Sauce<o:p></o:p></span></i></div>
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<span style="font-family: Arial, sans-serif; font-size: 11pt; line-height: 115%;">¼ cup Peanuts unsalted, ground<o:p></o:p></span></div>
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<span style="font-family: Arial, sans-serif; font-size: 11pt; line-height: 115%;">½ bulb Garlic, chopped<o:p></o:p></span></div>
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<span style="font-family: Arial, sans-serif; font-size: 11pt; line-height: 115%;">1 cup Water<o:p></o:p></span></div>
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<span style="font-family: Arial, sans-serif; font-size: 11pt; line-height: 115%;">½ cup Brown sugar<o:p></o:p></span></div>
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<span style="font-family: Arial, sans-serif; font-size: 11pt; line-height: 115%;">1 ½ tbsp Soy sauce<o:p></o:p></span></div>
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<span style="font-family: Arial, sans-serif; font-size: 11pt; line-height: 115%;">1 tsp Salt<o:p></o:p></span></div>
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<span style="font-family: Arial, sans-serif; font-size: 11pt; line-height: 115%;">1 tsp Pepper, black<o:p></o:p></span></div>
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<span style="font-family: Arial, sans-serif; font-size: 11pt; line-height: 115%;">Slurry , mix ½ cup
water to 4 tbsp constarch<o:p></o:p></span></div>
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<span style="font-family: Arial, sans-serif; font-size: 11pt; line-height: 115%;">Garnish<o:p></o:p></span></div>
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<span style="font-family: Arial, sans-serif; font-size: 11pt; line-height: 115%;">Roasted Peanuts, ground <o:p></o:p></span></div>
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<span style="font-family: Arial, sans-serif; font-size: 11pt; line-height: 115%;">Garlic, Minced<o:p></o:p></span></div>
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<span style="font-family: Arial, sans-serif; font-size: 11pt; line-height: 115%;">Procedure:<o:p></o:p></span></div>
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<span style="font-family: Arial, sans-serif; font-size: 11pt; line-height: 115%;">Combine all sauce
ingredients in a sauce pan or small pot, mix and let it simmer for 8 to 10
minutes. Thicken with slurry.<o:p></o:p></span></div>
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<span style="font-family: Arial, sans-serif; font-size: 11pt; line-height: 115%;">To Assemble:<o:p></o:p></span></div>
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<span style="font-family: Arial, sans-serif; font-size: 11pt; line-height: 115%;">Using Pandan Wrapper, scoop
about ½ cup of ubod mixture over the wrapper and roll. </span></div>
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<span style="font-family: Arial, sans-serif; font-size: 11pt; line-height: 115%;">Serve with Garlic Peanut
Sauce (topped with roasted peanuts and fresh minced garlic)</span></div>
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<span style="font-family: Calibri, sans-serif; font-size: 11pt; line-height: 115%;"><i> Food Notes : </i></span></div>
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<ol>
<li><span style="font-family: Calibri, sans-serif; font-size: 11pt; line-height: 115%; text-indent: -0.25in;">Take out
the wrapper and it is called Lumpiang Hubad(naked lumpia) !</span></li>
<li style="line-height: 115%;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; line-height: 115%; text-indent: -0.25in;">Heart
Palm or Ubod contains essential vitamins. Specifically Vitamin A which aid
cellular reproduction. Vitamin B-9 or folate which promotes brain function.</span></li>
<li style="line-height: 115%;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; line-height: 115%; text-indent: -0.25in;">They are
also good source of potassium.</span></li>
</ol>
<br />Anonymoushttp://www.blogger.com/profile/10039823971369448540noreply@blogger.com12tag:blogger.com,1999:blog-346587004079975480.post-32076210378667906602012-05-05T19:31:00.000-07:002012-05-05T19:31:25.617-07:00All Day Pancake<div style="text-align: justify;">
Minimalist or fully loaded, from scratch or ready mix, Pancake is indubitably one of my nostalgic indugences. Its persistent aroma has made fun kitchen memories. Though every member of my family favours a different recipe- our collective commitment to pancake remains sacred and binding.</div>
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<br /></div>
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Defined as thin, flat, round cake-prepared from wet batter and cooked on a hot surface. It is one of the oldest forms and widespread prepared breads eaten by humans. Pancakes vary in thickness from thin French crepes to thick American breakfast pancake (also called hotcake, griddlecake and flapjack). Other countries have specialty pancakes such as Russian blinis, Italian crespelle served with savory filling, Guatemalan paqueque topped with fruits and honey, INdian pooda or cheela, Malaysian apam balik filled with corn and condensed milk, South African pannekoek served with cinnamon-flavored sugar and lemon juice and our own version- the Pinoy hotcake eaten with generous margarine and sugar. Traditionally, pancakes were made and eaten before lent, on Shrove Tuesday or Fat Tuesday in most European countries, which is also known as Pancake Day particularly in Ireland and United Kingdom.</div>
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<br /></div>
<div style="text-align: justify;">
My family's fidelity to these marvelous flat cakes is not confined to breakfast. In our home, we make and eat them any time of the day !</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhPkHpFYVWITAk3p191IIbWVEgYHN4229GzYkLq9dLDx5vpLF_JHr5ipUxAxLPK4qRHTdfyDCzxdI0SB3jOhJYxDIPHojOqBQSuHCqUfK8E8dH_C5HI2JBa9jjJGxVCnP-OLF_WOnosTow/s1600/Pancake+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="230" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhPkHpFYVWITAk3p191IIbWVEgYHN4229GzYkLq9dLDx5vpLF_JHr5ipUxAxLPK4qRHTdfyDCzxdI0SB3jOhJYxDIPHojOqBQSuHCqUfK8E8dH_C5HI2JBa9jjJGxVCnP-OLF_WOnosTow/s320/Pancake+3.jpg" width="320" /></a></div>
<br />
<br />
<br />
Classic Oatmeal Pancake with Apple Cinnamon<br />
<br />
3/4 cup Quick cooking oats<br />
1/2 cup All Purpose Flour<br />
1/2 tspn Baking Soda<br />
1/2 tspn Sugar<br />
1 Egg<br />
1 cup Buttermilk<br />
3 tbsp Butter, melted<br />
as needed Prepared Maple Syrup<br />
<br />
Apple Cinnamon<br />
1 pc Green Apple, sliced<br />
2 tblsp Butter<br />
1 tblsp Lemon Juice<br />
1/4 cup Brown Sugar<br />
1/2 tsp Cinnamon (ground)<br />
1/2 tsp Nutmeg (ground)<br />
<br />
Procedure :<br />
In a bowl, combine oats, flour, baking soda and sugar. Whisk egg, buttermilk and butter in separate bowl, combine with dry ingredients just until blended (still lumpy). Pour batter onto a greased hot griddle or non stick pan. Turn when bubbles form on top, cook until other side is golden brown. Repeat to the rest of the batter.<br />
In a pan, saute apple in butter add lemon juice, sugar, cinnamon and nutmeg. Cook until apple are soft. Arrange pancakes and top wit Apple Cinnamon mixture and maple syrup.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCxT9IDu91Egs47d6pb_sV3NxKUgYUxtndbOxMd5Ve2PnYjG9FK8Nhrh-a3_Cqa99qXHqsnbvmnpUGGG6Ks-Jszhf92Mi8OX9IieLk_Ozkw8vDU_fb731MxatGOeI2MIiKzS1koccqMD6z/s1600/Pancake+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCxT9IDu91Egs47d6pb_sV3NxKUgYUxtndbOxMd5Ve2PnYjG9FK8Nhrh-a3_Cqa99qXHqsnbvmnpUGGG6Ks-Jszhf92Mi8OX9IieLk_Ozkw8vDU_fb731MxatGOeI2MIiKzS1koccqMD6z/s320/Pancake+2.jpg" width="239" /></a></div>
<br />
<br />
<br />
Pancake with Smoked Bangus Spread<br />
<br />
1 1/2 cup All Purpose Flour<br />
1 1/2 tsp White Sugar<br />
1 1/2 tsp Baking Powder<br />
3/4 tsp Baking Soda<br />
1 1/2 cup Buttermilk<br />
1/4 cup Milk<br />
1 Large Egg<br />
2 tblsp Butter<br />
additional butter for frying<br />
<br />
Spread:<br />
100g Smoked Bangus, flaked<br />
1 bar Cream Cheese<br />
1 tsp Lemon Juice<br />
1/4 cup All Purpose Cream<br />
1 tblspn Fresh Dill<br />
<br />
Procedure:<br />
<br />
Prepare batter by combing dry ingredients in a bowl. In a separate bowl, whisk wet ingredients. Gently mix dry and wet ingredients until just blended but still lumpy.<br />
<br />
Pour a medium ladle of batter on greased griddle or non stick pan (about 3-4 inches diameter) Cook until brown on bottom and bubbles form on top, about 2 minutes. Flip and cook the other side.<br />
<br />
For the smoked bangus spread, combine all ingredients in a food processor or manually mix in a bowl.<br />
<br />
To assemble, place 1 pancake on plate spread thinly with smoked bangus mixture on top and place another layer of pancake repeating with rest (making 3 layers of pancakes). Cover layered pancakes with spread (similar to putting icing on cake). Garnish with dill on top.<br />
<br />
<i>Food Notes :</i><br />
<i><br />
</i><br />
<i>1. No buttermilk? in a 250 ml measuring cup, add 1 tablespoon of fresh lemon juice. Fill up cup with whole milk. Stir and let sit for 5 minutes.</i><br />
<i>2. Do not everbeat the batter- it's ok if there are lumps.</i><br />
<i>3. Save yourself the arm workout in separating and whipping the whites into peaks, because it doesn't make any noticeable difference in pancake flufiness.</i><br />
<i>4. Recipe published in Cook Magazine, March 2012</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZDbo81V2u4GGYgmiRykcMQtVqs6XZkixGZMK-V9wiqH_W0H-z2WsPwJcPL4HtAPnstopDzoj5E0ebM7pRCXxLhj9PTmo6iRGRKezSZobajwscGBNTaaqrNJrRdmp9a96B9MXTlY_40I7m/s1600/Pancake1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZDbo81V2u4GGYgmiRykcMQtVqs6XZkixGZMK-V9wiqH_W0H-z2WsPwJcPL4HtAPnstopDzoj5E0ebM7pRCXxLhj9PTmo6iRGRKezSZobajwscGBNTaaqrNJrRdmp9a96B9MXTlY_40I7m/s200/Pancake1.JPG" width="149" /></a></div>Anonymoushttp://www.blogger.com/profile/10039823971369448540noreply@blogger.com1tag:blogger.com,1999:blog-346587004079975480.post-51794901963824859132012-04-29T02:07:00.000-07:002012-04-29T02:12:29.287-07:00Mini Longa Burger<div style="text-align: justify;">
</div>
<span style="font-family: 'Bookman Old Style', serif;"><span style="font-size: 15px; line-height: 17px;">This month's <a href="http://kulinaryaclub.wordpress.com/">KULINARYA</a> host <a href="http://manila58.wordpress.com/">Louie</a> challenge is to create a quick bite from a traditional Pinoy favorite. </span></span><br />
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<span style="font-family: 'Bookman Old Style', serif; font-size: 15px; line-height: 17px;"><br /></span></div>
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<span style="font-family: 'Bookman Old Style', serif; font-size: 15px; line-height: 17px;">Long before the US Food Truck Revolution, there was Jolly Jeep. Behind those tall and glass buildings inside Makati City's business district are carinderias (food stores) on wheels offering home cooked meals to </span><span style="font-family: 'Bookman Old Style', serif; font-size: 15px; line-height: 17px;">professionals</span><span style="font-family: 'Bookman Old Style', serif; font-size: 15px; line-height: 17px;">, blue collar workers and students. </span><span style="font-family: 'Bookman Old Style', serif; font-size: 15px; line-height: 17px;">One staple dish on their menu is Longanisa, eaten with fried rice, plain rice or a bun. Pinoy sausage has been on Philippine tables for hundreds of years, a Spanish influence which evolved to our own unique taste. Coming home from school when I was a kid, My mom would make us merienda- toasted lucban sausage in a hot soft pandesal- it sure made a fun childhood food memory !</span></div>
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<span style="font-family: 'Bookman Old Style', serif;"><span style="font-size: 15px; line-height: 17px;"><br /></span></span></div>
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<span style="font-family: 'Bookman Old Style', serif;"><span style="font-size: 15px; line-height: 17px;">My take on this month's challenge is my version of sausage sandwich- Here's my easy and no fuss Mini Longa Burgers ..</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMApn-uSuHa_myS93cdqd8uKgzaRqUM0kjS7hzH2yYjPNNe8FKZ4ZBmUc27bHv91r7br7C0AahIQSff23czBvYz2erT3wEa-2geN_4MiRJvi9OhyA7NJnE7-Jkiu4ykJz8S3xiXqRzr2S3/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMApn-uSuHa_myS93cdqd8uKgzaRqUM0kjS7hzH2yYjPNNe8FKZ4ZBmUc27bHv91r7br7C0AahIQSff23czBvYz2erT3wEa-2geN_4MiRJvi9OhyA7NJnE7-Jkiu4ykJz8S3xiXqRzr2S3/s320/photo.JPG" width="320" /></a></div>
<span style="font-family: 'Bookman Old Style', serif;"><span style="font-size: 15px; line-height: 17px;"><br /></span></span><br />
<span style="font-family: 'Bookman Old Style', serif;"><span style="font-size: 15px; line-height: 17px;"><br /></span></span><br />
<span style="font-family: 'Bookman Old Style', serif;"><span style="font-size: 15px; line-height: 17px;">Ingredients</span></span><br />
<span style="font-family: 'Bookman Old Style', serif;"><span style="font-size: 15px; line-height: 17px;"><br /></span></span><br />
<span style="font-family: 'Bookman Old Style', serif;"><span style="font-size: 15px; line-height: 17px;">1 doz Longanisa, skin removed</span></span><br />
<span style="font-family: 'Bookman Old Style', serif;"><span style="font-size: 15px; line-height: 17px;">2 tblspn Flour</span></span><br />
<span style="font-family: 'Bookman Old Style', serif;"><span style="font-size: 15px; line-height: 17px;">8 Mini Buns</span></span><br />
<span style="font-family: 'Bookman Old Style', serif;"><span style="font-size: 15px; line-height: 17px;">Tomatoes</span></span><br />
<span style="font-family: 'Bookman Old Style', serif;"><span style="font-size: 15px; line-height: 17px;">Sour Cream or </span></span><span style="font-family: 'Bookman Old Style', serif; font-size: 15px; line-height: 17px;">Cheddar Cheese (optional)</span><br />
<span style="font-family: 'Bookman Old Style', serif;"><span style="font-size: 15px; line-height: 17px;"><br /></span></span><br />
<span style="font-family: 'Bookman Old Style', serif;"><span style="font-size: 15px; line-height: 17px;">Procedure</span></span><br />
<span style="font-family: 'Bookman Old Style', serif;"><span style="font-size: 15px; line-height: 17px;"><br /></span></span><br />
<span style="font-family: 'Bookman Old Style', serif;"><span style="font-size: 15px; line-height: 17px;">Combine longanisa and flour. Make into small patties (about 8 pcs).</span></span><br />
<span style="font-family: 'Bookman Old Style', serif;"><span style="font-size: 15px; line-height: 17px;"><br /></span></span><br />
<span style="font-family: 'Bookman Old Style', serif;"><span style="font-size: 15px; line-height: 17px;">Cook in a griddle pan until sides are slightly toasted.</span></span><br />
<span style="font-family: 'Bookman Old Style', serif;"><span style="font-size: 15px; line-height: 17px;"><br /></span></span><br />
<span style="font-family: 'Bookman Old Style', serif;"><span style="font-size: 15px; line-height: 17px;">Place in buns with tomatoes, sour cream or cheddar cheese.</span></span><br />
<span style="font-family: 'Bookman Old Style', serif;"><span style="font-size: 15px; line-height: 17px;"><br /></span></span><br />
<span style="font-family: 'Bookman Old Style', serif; font-size: 11pt; line-height: 115%;"><br /></span><br />
<span style="font-family: 'Bookman Old Style', serif; font-size: 11pt; line-height: 115%;">Food Notes :</span><br />
<span style="font-family: 'Bookman Old Style', serif; font-size: 11pt; line-height: 115%;">1. <i>There are basically two types of Longganisa,
the deredaco- garlicky (batangas, vigan, lucban) and the hamonado-sweet
(Pampanga)</i></span><br />
<span style="font-family: 'Bookman Old Style', serif; font-size: 11pt; line-height: 115%;"><i>2. I personally like the derecado-garlicky !</i></span>Anonymoushttp://www.blogger.com/profile/10039823971369448540noreply@blogger.com5tag:blogger.com,1999:blog-346587004079975480.post-27283794304435972882012-04-13T20:51:00.004-07:002012-04-14T01:46:20.490-07:00Mango-Langka Popsicle<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQtg-mfQzDKYjNabhD_f_xtYRVosQ8Dis-g5zNewsrIl6S8mXUKnvMTy-x7hXJOrf_VTff8UiRzLRo8sNx4-sYI99yH1j6PFBEYm1RTrVFymlglIHCjpYLawiUbd72L4iJAx1X-D2MAS4h/s1600/photo+(3).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQtg-mfQzDKYjNabhD_f_xtYRVosQ8Dis-g5zNewsrIl6S8mXUKnvMTy-x7hXJOrf_VTff8UiRzLRo8sNx4-sYI99yH1j6PFBEYm1RTrVFymlglIHCjpYLawiUbd72L4iJAx1X-D2MAS4h/s320/photo+(3).JPG" width="239" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">I owe much of my childhood happiness to frozen treats- magnolia chocolate popsicles and my neighbor's home made ice candy. One of my fondest food memories is playing under the furious sun and holding a melting "ice buko". </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Summer is all about fun in the sun. As the temperature climbs, a frozen treat is the only thing you would want to refresh and cool your body down. KCC March hosts <a href="http://www.inuyaki.com/">Inuyaki</a> and <a href="http://blog.junbelen.com/">Jun </a> came out with the theme "frozen treats". Inspired by Mexican Paletas I am sharing you a simple recipe of Mango-Langka Popsicle with a kick.</div><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfZS9rqyX3WUIx9H2eoCiO_TWfUh4BqyycagPyYILwgUtUrFLAjHlyB7wbYVeRJ7Lxg92iXHjr5IAtq4RyV0F8XbmldyWbhATuy9EnjTEYpM-WLPlFkU7rjyxvjzmRsXThmwC7V1NMKyCB/s1600/photo+%25282%2529.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfZS9rqyX3WUIx9H2eoCiO_TWfUh4BqyycagPyYILwgUtUrFLAjHlyB7wbYVeRJ7Lxg92iXHjr5IAtq4RyV0F8XbmldyWbhATuy9EnjTEYpM-WLPlFkU7rjyxvjzmRsXThmwC7V1NMKyCB/s200/photo+%25282%2529.JPG" width="149" /></a>Ingredients<br />
<br />
2 tblspn Water <br />
2 pcs Ripe Mango<br />
3 tblspn Langka (jack fruit), small diced<br />
a pinch and a dash of Chili Powder<br />
<br />
<br />
<br />
<br />
<br />
Procedure<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnoDRCMtcuGxplXjZR4MUaEi5ZnCTqKMDXiTNdYrzoAkf_x8m00kGuv7rarRaYN5HdOSpogZwICR1pTD3qtO7kHLZt_l7ll_byl89qH1vfMuOYLzJFYFWFSJd2i7D2cEsGLmVpdHzdtJfa/s1600/photo+%25281%2529.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnoDRCMtcuGxplXjZR4MUaEi5ZnCTqKMDXiTNdYrzoAkf_x8m00kGuv7rarRaYN5HdOSpogZwICR1pTD3qtO7kHLZt_l7ll_byl89qH1vfMuOYLzJFYFWFSJd2i7D2cEsGLmVpdHzdtJfa/s200/photo+%25281%2529.JPG" width="149" /></a></div>Puree Mango in a food processor or blender. Add water.<br />
<br />
Pour pureed mango into mold and add pieces of langka and pinch of chili powder.<br />
<br />
Place in freezer for few hours until set.<br />
<br />
Enjoy !Anonymoushttp://www.blogger.com/profile/10039823971369448540noreply@blogger.com16tag:blogger.com,1999:blog-346587004079975480.post-39667214501297915172012-04-10T20:08:00.000-07:002012-04-10T20:08:11.397-07:00Salmon TikkaA "me-time" meal is just what you want after a long and busy day. This dish is perfect when you wish to indulge in luxury minus the fuss. The only catch is that you have to head out to buy some fresh salmon- and a bottle of vin blanc ! The first melting bite, as you sit solo with no destructions, will definitely make the effort worth the while.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGun3ZSl64-IZNnr-cWIyjBuU3mms7TQy0IKeBApc7WEgT_e81HCL8n_0udcpbj9ylF9g7qiPSuTZDg0Gn-t1dVBSGKdTjTeqa6jYkq9p8Z1ZGf0yK8fdKZzWtCKifVRxy8ZVaTTu3Hg-q/s1600/IMG_2846.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="153" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGun3ZSl64-IZNnr-cWIyjBuU3mms7TQy0IKeBApc7WEgT_e81HCL8n_0udcpbj9ylF9g7qiPSuTZDg0Gn-t1dVBSGKdTjTeqa6jYkq9p8Z1ZGf0yK8fdKZzWtCKifVRxy8ZVaTTu3Hg-q/s320/IMG_2846.JPG" width="320" /></a></div><br />
<br />
Ingredients<br />
<br />
1 Salmon Fillet (about 250 g)<br />
Lemon Wedges<br />
Sea Salt <br />
Freshly Ground Pepper<br />
<br />
Marinade :<br />
2 tbsp Yoghurt<br />
1 tsp Cumin Seeds, freshly roasted and crushed<br />
1 tsp Fennel Seeds, freshly roasted and crushed<br />
1 tsp Ground Black Pepper<br />
1 tsp Chili Flakes<br />
1 tbsp Olive Oil<br />
<br />
Procedure<br />
<br />
Combine yoghurt, cumin , fennel, black pepper, chili and olive oil in a bowl. Marinate salmon for 15 minutes.<br />
<br />
In a pan, cook salmon until golden brown<br />
<br />
Serve with fresh lemon wedges and blanched asparagus.<br />
<br />
<i>Food Note :</i><br />
<i><br />
</i><br />
<i>1. Chicken is traditionally used for this dish. Tikka is a popular British Indian Food and originated in UK.</i><br />
<i>2. Recipe Published in Cook Magazine, Feb 2012</i>Anonymoushttp://www.blogger.com/profile/10039823971369448540noreply@blogger.com1tag:blogger.com,1999:blog-346587004079975480.post-73471610237720914092012-02-13T16:52:00.000-08:002012-02-13T16:52:42.962-08:00Aphrodite's Baked Oysters<div class="MsoNormal" style="text-align: center;"><span style="font-family: inherit;"><i>This month's <a href="http://kulinaryaclub.wordpress.com/"> Kulinarya Cooking Challenge</a> is about First Love, </i></span></div><div class="MsoNormal" style="text-align: center;"><span style="font-family: inherit;"><i>thanks to our hosts - <a href="http://www.mynappytales.com/">Abigail</a> and<a href="http://kensingtonkitchen.wordpress.com/"> Marni</a> for coming up with an exceptional and exciting theme!</i></span></div><div class="MsoNormal" style="text-align: justify;"><span style="font-family: inherit;"><br />
</span></div><div class="MsoNormal" style="text-align: justify;"><span style="font-family: inherit; font-size: large;">On a quest for gastronomic scrutiny, it was in Via Mare when I was a kid that I first discovered synergistic flavour of baked oysters. Who can resist the delightful sight, tempting aroma of melting cheese, and unique taste and succulent texture of oysters- temptation at its finest! From the table to my palate, it has indeed utilized all of my senses. Two simple ingredients combined together to form layers of complex flavour. That first moment of curiosity prompted my instant gratification love affair with Baked Oysters. </span></div><div class="MsoNormal"><span style="font-family: inherit;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmlGQitalFPxMbTPtLacgJUZIT88TV8S_rEwGJe5w7UJiapYM6Ylfn7QYtkREaKIB3129igjoUXvn2o1lRepNwMpXtyIblDRSRslDYzrF9nWIXLLNiNGkp7CPw5wJxDKZ6R8p-cM0ZzqK7/s1600/IMG_1337.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmlGQitalFPxMbTPtLacgJUZIT88TV8S_rEwGJe5w7UJiapYM6Ylfn7QYtkREaKIB3129igjoUXvn2o1lRepNwMpXtyIblDRSRslDYzrF9nWIXLLNiNGkp7CPw5wJxDKZ6R8p-cM0ZzqK7/s320/IMG_1337.JPG" width="320" /></a></div><div class="MsoNormal"><span style="font-family: inherit;"><br />
</span></div><div class="MsoNormal"><span style="font-family: inherit; font-size: large;"><b>Aphrodite’s Baked Oysters</b></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: inherit;"><br />
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</span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: inherit;">24 oysters in shells</span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: inherit;">½ cup butter</span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: inherit;">3 tablespoon Worcestershire</span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: inherit;">1 tablespoon, Garlic paste </span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: inherit;">¼ cup Gruyere Cheese</span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: inherit;">¼ cup Parmesan Cheese </span></div><div class="MsoNormal"><br />
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</span></div><div class="MsoNormal"><span style="font-family: inherit;">Shuck the oysters and scrub the shells. Brush the inside of each shell with melted butter. </span></div><div class="MsoNormal"><span style="font-family: inherit;"><br />
</span></div><div class="MsoNormal"><span style="font-family: inherit;">Dip oysters into Worcestershire sauce and place 2 pieces on each shell. </span></div><div class="MsoNormal"><span style="font-family: inherit;"><br />
</span></div><div class="MsoNormal"><span style="font-family: inherit;">Divide garlic paste, gruyere and parmesan cheese and place on top of each shell.</span></div><div class="MsoNormal"><span style="font-family: inherit;"><br />
</span></div><div class="MsoNormal"><span style="font-family: inherit;">Place oysters on a shallow pan and bake until cheese is light brown and bubbly (about 8-10 minutes).</span></div><div class="MsoNormal"><i><span style="font-family: inherit;"><br />
</span></i></div><div class="MsoNormal"><i><span style="font-family: inherit;">Food Notes:</span></i></div><div class="MsoNormal"><i><span style="font-family: inherit;"><br />
</span></i></div><div class="MsoNormal"><i>1. </i><i>Oysters are excellent source of minerals, including iron, zinc and selenium. </i></div><div class="MsoNormal"><i>2. Oysters are universally considered as an aphrodisiac</i></div><div class="MsoNormal"><i>3. Serve with your favorite White Wine !</i></div><div class="MsoNormal"><i><span style="font-family: inherit;"><br />
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</i></div><div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -.25in;"></div>Anonymoushttp://www.blogger.com/profile/10039823971369448540noreply@blogger.com25tag:blogger.com,1999:blog-346587004079975480.post-90137493165150556532012-02-07T00:12:00.000-08:002012-02-07T00:12:01.852-08:00Fresh Start: Bush Food Reinvented<div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: justify;">Every year, January allows us to reinvigorate ourselves, and there's no better way to do it right than going Local, Organic and Exotic! The emerging trend towards healthier, high-quality and fresher foods that are also gentle on the environment and the quest to find the most exotic ingredient has become conventional to both commercial and home kitchen ....</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><div style="text-align: center;">And here's my take on Philippine Bush Food ....</div></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJYIRDQxK0KClxAVnsJEMgjqkjFH8yZuH2pUJcJwgVeSRdRzVD55BZAhSBY3h36J2qQW4IEcF4ZfxgUTv9O4LAy43Ds3ghlV5LqugnnhoZRQ-1WZlPUg0TcTC5TXLi1xtPJCV1hZGBUsSl/s1600/photo+%25282%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJYIRDQxK0KClxAVnsJEMgjqkjFH8yZuH2pUJcJwgVeSRdRzVD55BZAhSBY3h36J2qQW4IEcF4ZfxgUTv9O4LAy43Ds3ghlV5LqugnnhoZRQ-1WZlPUg0TcTC5TXLi1xtPJCV1hZGBUsSl/s320/photo+%25282%2529.JPG" width="239" /></a></div><div style="text-align: center;"><b>Pako Stuffed Squid with Black Coconut Cream Sauce </b></div><br />
Ingredients<br />
<br />
2 large squids<br />
salt and pepper<br />
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Stuffing:<br />
a bunch of Pako or Fiddleheads, trimmed<br />
1/2 pc White Onion(medium), chopped<br />
2 cloves Garlic, chopped<br />
2-3 pcs Tomatoes, seeded and chopped<br />
Pepperflakes (optional)<br />
Olive Oil<br />
<br />
Sauce:<br />
Squid Ink<br />
2 cups Coconut Cream<br />
Salt and Pepper<br />
<br />
Procedure<br />
<br />
Clean Squid, save the ink<br />
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In a pan, saute onion and garlic. Add tomatoes and pako. Simmer util pako is tender but still crunchy. Set aside.<br />
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Gently stuff the squid with the pako mixture filling the squid evenly. Secure open end with a tooth pick.<br />
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In a grill pan, add olive oil over a moderate high heat. Place squid, cook until they are firm and white and a little brown on all sides (about 3-5 minutes)<br />
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For the sauce, combine ink and coconut cream. Reduce to half. Season with salt and pepper.<br />
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<i>Food Note :</i><br />
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<i>1. Pako or fiddlehead fern has been popular in European, Native American and Asian diet for thousands of years. It has a clean asparagus taste that makes it suitable for a whole variety of dressings to accompany it. It contains various vitamins and minerals, as well as omega-3 and omega-6 fatty acids. They are antioxidants and rich in potassium.</i><br />
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<div style="text-align: left;"><i>2. Recipe published on Cook Magazine- January 2012 Issue</i> </div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk5aKOSZJHXofOnzb6re-akYlPcmH64b46mQJDxET0yH1U_OZ754y1P-sb_nCXmpqL_zXpPV5sZfW0vtvEM0fXdIfnmLPE6aH-AD-htcYeXRsesxfAk-HalbK5GOPbrR4hZmztqC62Gw8M/s1600/Jan_3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk5aKOSZJHXofOnzb6re-akYlPcmH64b46mQJDxET0yH1U_OZ754y1P-sb_nCXmpqL_zXpPV5sZfW0vtvEM0fXdIfnmLPE6aH-AD-htcYeXRsesxfAk-HalbK5GOPbrR4hZmztqC62Gw8M/s200/Jan_3.JPG" width="149" /></a></div><div style="text-align: center;"><i><br />
</i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRtpS04KRlCuVMkWOHQRJW3TOsRIlMsckZkPXqhNlopiRJ7o66RhKAwxqtQisqIz1TsYhyphenhyphenqiG0ImYdvlY1ionlaBoS1pdLya0oPonbvWO5fa7NNr0rvuUEgoeJU9Mm7Af8A71-XO8VvQdQ/s1600/Jan_4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRtpS04KRlCuVMkWOHQRJW3TOsRIlMsckZkPXqhNlopiRJ7o66RhKAwxqtQisqIz1TsYhyphenhyphenqiG0ImYdvlY1ionlaBoS1pdLya0oPonbvWO5fa7NNr0rvuUEgoeJU9Mm7Af8A71-XO8VvQdQ/s200/Jan_4.JPG" width="179" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggyL4ta8mV7K3bQ4O_ib2qXgqTij69KLfcH_QO9oY1hwNg3ZWXwzsKUvTxiymz-4k1nhf27fxpf7O3z19rMj_uUhI6AWHLVSUu0PyscRCnfzyFYJaTJ30gc0PpQNlM1gm_E8-194X7iSaY/s1600/Jan_2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggyL4ta8mV7K3bQ4O_ib2qXgqTij69KLfcH_QO9oY1hwNg3ZWXwzsKUvTxiymz-4k1nhf27fxpf7O3z19rMj_uUhI6AWHLVSUu0PyscRCnfzyFYJaTJ30gc0PpQNlM1gm_E8-194X7iSaY/s200/Jan_2.JPG" width="200" /></a></div>Anonymoushttp://www.blogger.com/profile/10039823971369448540noreply@blogger.com2tag:blogger.com,1999:blog-346587004079975480.post-52211185384037637302012-01-24T00:28:00.000-08:002012-01-24T00:28:44.519-08:00Kung Hei Fat Choi : Tikoy !<div style="text-align: justify;">Whether you're Chinoy (Chinese-Filipino) or pure Filipino, you've got to have that Tikoy on Lunar New Year celebration. Tikoy or Nian Gao was brought in the Philippines by Fukien immigrants from southern China. It is made from glutinous rice(ground) mixed with water and sugar (white makes white tikoy and brown sugar makes brown tikoy). According to Chinese custom, its sweet taste and sticky texture enough to keep the Kitchen God's mouth shut, which will bring good luck and prosperity to the whole family. Eating Tikoy also symbolizes adhering family for the coming year.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Tired of the conventional dipped in egg then fried, I thought i'd add a little twist...</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyHY4iwr3LD0ca9TTtAKx4FSKRidFvr8I-PHgpp-BMj_COyvUK8-8l8EIjFy-5bhR8M1zFXaRiZ9qNonmKBvpDWamgPcumGKi7Vyr0e9rn6Oi37EdMiE07D9Vo3vQdys9KGrT9dzDhA6wO/s1600/WatermarkedPicture+%25282%2529.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyHY4iwr3LD0ca9TTtAKx4FSKRidFvr8I-PHgpp-BMj_COyvUK8-8l8EIjFy-5bhR8M1zFXaRiZ9qNonmKBvpDWamgPcumGKi7Vyr0e9rn6Oi37EdMiE07D9Vo3vQdys9KGrT9dzDhA6wO/s320/WatermarkedPicture+%25282%2529.jpg" width="239" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>Coconut-Sesame Tikoy</b></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">1 small box Brown Tikoy, sliced </div><div style="text-align: justify;">2 large Eggs, beaten</div><div style="text-align: justify;">1/2 cup Desiccated Coconut</div><div style="text-align: justify;">1/2 cup Sesame seeds</div><div style="text-align: justify;">oil for frying</div><div style="text-align: justify;"><br />
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</div><div style="text-align: justify;">Procedure</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiedr79oj92QFfp6oupyWfwPgfJoCUOVOW30uN4pzMO6ACWd5HXdvrKbDI7wMx_AthVa1dZQUvG4oF-1qGznJENNIFaDR_AlGjDqzjtuhjZHI6GqCeQx57y7ipLeMlxRrgJV28eRHXRxmgv/s1600/WatermarkedPicture.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiedr79oj92QFfp6oupyWfwPgfJoCUOVOW30uN4pzMO6ACWd5HXdvrKbDI7wMx_AthVa1dZQUvG4oF-1qGznJENNIFaDR_AlGjDqzjtuhjZHI6GqCeQx57y7ipLeMlxRrgJV28eRHXRxmgv/s320/WatermarkedPicture.jpg" width="238" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Place beaten egg in a bowl. In a shallow plate, combine desiccated coconut and sesame seeds.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Dip Tikoy in egg then coat with coconut mixture. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Fry until light brown.</div><div style="text-align: justify;"><br />
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</i></div><div style="text-align: justify;"><i>Food Notes :</i></div><div style="text-align: justify;"><i><br />
</i></div><div style="text-align: justify;"><i>1. It goes well with hot peppermint tea !</i></div><div style="text-align: justify;"><br />
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</div>Anonymoushttp://www.blogger.com/profile/10039823971369448540noreply@blogger.com2tag:blogger.com,1999:blog-346587004079975480.post-19034044273308805382012-01-20T18:55:00.000-08:002012-01-20T18:55:17.775-08:00Pomelo Prawn Salad Rolls<div><div style="text-align: center;"><span style="font-family: 'Helvetica Neue', Helvetica, Arial, Geneva, sans-serif;"><span style="line-height: 17px;">It's the time of the year that everyone is entitled to new beginnings. After all those rich foods from the holidays all I want now is a simple food. </span></span><br />
<span style="font-family: 'Helvetica Neue', Helvetica, Arial, Geneva, sans-serif;"><span style="line-height: 17px;"><br />
</span></span><br />
<span style="font-family: 'Helvetica Neue', Helvetica, Arial, Geneva, sans-serif;"><span style="line-height: 17px;">Thanks to <a href="http://mysassychef.blogspot.com/">Pearl</a> and <a href="http://wordsandnosh.wordpress.com/">Thea</a> of <a href="http://kulinaryaclub.wordpress.com/">KULINARYA </a> for an enjoyable challenge-- our mission is to recreate a birthday favorite food to a healthy dish. I have always loved fried spring rolls during celebrations, with the pork filling (50% meat- 50% fat) and the oil from frying- the dish is like a small weight dynamite waiting to explode. And so I decided to create this Thai inspired Shrimp-Pomelo Salad Rolls. It's light, simple, colorful and fresh !</span></span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Helvetica, Arial, Geneva, sans-serif;"><span class="Apple-style-span"><span class="Apple-style-span" style="line-height: 17px;"><br />
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</span></span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY0M8QBfVuRflql6Pz2FgT1k5vfySC1sui4wgS8G7uFUqYXgmxZDghFIhGB8T08qF_GCRDtsHRJ1MpC6eZp9mLXo9qda-FlRBytCsBcIobsjP6GpjaQxAJwRcwNg5g-rbBzTkMuto12dSk/s1600/photo.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY0M8QBfVuRflql6Pz2FgT1k5vfySC1sui4wgS8G7uFUqYXgmxZDghFIhGB8T08qF_GCRDtsHRJ1MpC6eZp9mLXo9qda-FlRBytCsBcIobsjP6GpjaQxAJwRcwNg5g-rbBzTkMuto12dSk/s320/photo.JPG" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br />
</td></tr>
</tbody></table><div><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Helvetica, Arial, Geneva, sans-serif;"><span class="Apple-style-span" style="line-height: 17px;"><b><i>Ingredients</i></b></span></span></div><div><span class="Apple-style-span" style="color: #535353; font-family: 'Helvetica Neue', Helvetica, Arial, Geneva, sans-serif;"><span class="Apple-style-span" style="line-height: 17px;"><br />
</span></span></div><div><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Helvetica, Arial, Geneva, sans-serif;"><span class="Apple-style-span" style="line-height: 17px;">1 whole Pomelo, peeled and separated into segments</span></span></div><div><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Helvetica, Arial, Geneva, sans-serif; line-height: 17px;">8-10 pcs Shrimp (medium sized), peeled and deveined , poached and roughly chopped</span></div><div><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Helvetica, Arial, Geneva, sans-serif; line-height: 17px;">2 tblspn Garlic, finely chopped, fried/toasted</span></div><div><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Helvetica, Arial, Geneva, sans-serif;"><span class="Apple-style-span" style="line-height: 17px;">2 tblspn Shallots, finely chopped , fried/toasted</span></span></div><div><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Helvetica, Arial, Geneva, sans-serif;"><span class="Apple-style-span" style="line-height: 17px;">1/8-1/4 c Cilantro leaves, roughly chopped</span></span></div><div><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Helvetica, Arial, Geneva, sans-serif;"><span class="Apple-style-span" style="line-height: 17px;">2-3 c Romaine Lettuce, chopped</span></span></div><div><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Helvetica, Arial, Geneva, sans-serif;"><span class="Apple-style-span" style="line-height: 17px;">4 tblspn Desiccated Coconut, toasted</span></span></div><div><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Helvetica, Arial, Geneva, sans-serif;"><span class="Apple-style-span" style="line-height: 17px;">2-4 tblspn Fish Sauce</span></span></div><div><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Helvetica, Arial, Geneva, sans-serif;"><span class="Apple-style-span" style="line-height: 17px;">2-4 tblspn Lime Juice</span></span></div><div><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Helvetica, Arial, Geneva, sans-serif;"><span class="Apple-style-span" style="line-height: 17px;">1 tspn sugar</span></span></div><div><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Helvetica, Arial, Geneva, sans-serif;"><span class="Apple-style-span" style="line-height: 17px;">1-2 chili (optional), chopped</span></span></div><div><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Helvetica, Arial, Geneva, sans-serif; line-height: 17px;">Rice Wrapper</span></div><div><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Helvetica, Arial, Geneva, sans-serif;"><span class="Apple-style-span" style="line-height: 17px;">Spring onion & Black Sesame Seeds (optional) for garnish</span></span></div><div><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Helvetica, Arial, Geneva, sans-serif;"><span class="Apple-style-span" style="line-height: 17px;"><br />
</span></span></div><div><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Helvetica, Arial, Geneva, sans-serif;"><span class="Apple-style-span" style="line-height: 17px;"><b><i>Procedure </i></b></span></span></div><div><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Helvetica, Arial, Geneva, sans-serif;"><span class="Apple-style-span" style="line-height: 17px;"><br />
</span></span></div><div><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Helvetica, Arial, Geneva, sans-serif; line-height: 17px;">In a bowl, combine all ingredients. Season with fish sauce and lime juice. Add chilies (optional).</span></div><div><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Helvetica, Arial, Geneva, sans-serif;"><span class="Apple-style-span" style="line-height: 17px;"><br />
</span></span></div><div><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Helvetica, Arial, Geneva, sans-serif;"><span class="Apple-style-span" style="line-height: 17px;">To assemble, dip wrapper into water until soften. Lay wrapper flat. Place filling and tightly roll the wrapper. </span></span></div><div><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Helvetica, Arial, Geneva, sans-serif;"><span class="Apple-style-span" style="line-height: 17px;"><br />
</span></span></div><div><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Helvetica, Arial, Geneva, sans-serif;"><span class="Apple-style-span" style="line-height: 17px;">Repeat with the rest of the ingredients.</span></span></div><div><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Helvetica, Arial, Geneva, sans-serif;"><span class="Apple-style-span" style="line-height: 17px;"><br />
</span></span></div><div><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Helvetica, Arial, Geneva, sans-serif;"><span class="Apple-style-span" style="line-height: 17px;"><i>Food Notes :</i></span></span></div><div><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Helvetica, Arial, Geneva, sans-serif;"><span class="Apple-style-span" style="line-height: 17px;"><i><br />
</i></span></span></div><div><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Helvetica, Arial, Geneva, sans-serif;"><span class="Apple-style-span" style="line-height: 17px;"><i>1. Serve with prepared plum sauce (available in supermarkets/asian stores)</i></span></span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Helvetica, Arial, Geneva, sans-serif;"><span class="Apple-style-span" style="line-height: 17px;"><i>2. Dip wrapper not longer than five seconds, it becomes soggy and breaks easily.</i></span></span></div><div><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Helvetica, Arial, Geneva, sans-serif;"><span class="Apple-style-span" style="line-height: 17px;"><i>3.<a href="http://www.chefspencil.com/recipe/peeling-pomelo/"> How to Peel Pomelo ? </a></i></span></span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Helvetica, Arial, Geneva, sans-serif;"><span class="Apple-style-span" style="line-height: 17px;"><br />
</span></span><br />
<span style="font-family: 'Helvetica Neue', Helvetica, Arial, Geneva, sans-serif;"><span style="line-height: 17px;"><br />
</span></span></div>Anonymoushttp://www.blogger.com/profile/10039823971369448540noreply@blogger.com20tag:blogger.com,1999:blog-346587004079975480.post-49720305983554666892012-01-03T01:42:00.000-08:002012-01-03T01:42:55.082-08:002012<div style="text-align: center;"><span style="color: red; font-family: Times, 'Times New Roman', serif; font-size: large;"><i>From my kitchen to yours my wish is more cooking, more eating </i></span></div><div style="text-align: center;"><span style="color: red; font-family: Times, 'Times New Roman', serif; font-size: large;"><i>and most of all more reasons to celebrate life this 2012 !!!</i></span></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-Of6P67T4N9E/TwLNIu6FqtI/AAAAAAAAAJE/lTEPVpX-zXY/s1600/2012_Year_of_the_Dragon_material_05.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="255" src="http://1.bp.blogspot.com/-Of6P67T4N9E/TwLNIu6FqtI/AAAAAAAAAJE/lTEPVpX-zXY/s320/2012_Year_of_the_Dragon_material_05.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Anonymoushttp://www.blogger.com/profile/10039823971369448540noreply@blogger.com2tag:blogger.com,1999:blog-346587004079975480.post-12432222490142153662011-12-19T16:55:00.000-08:002011-12-19T16:55:10.825-08:00A Christmas Turkey Dinner<div style="text-align: justify;"><b><i>This is a special season and holidays are certainly a time to go all out -- after all it's the season to indulge. Who says you have to roast a whole turkey for Christmas? Stuffed roulades made with turkey breast bring all the great flavours of a wonderful meal to the table but half the time ! Turkey roulades are a great way to have turkey without the trouble of an entire bird. Bot only they take much less time to cook than a whole turkey. Plus, roulades can be rolled a day ahead. Just wrap them in a plastic and chill until ready to roast.</i></b></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheLVU4LnPaUzu74RafC-pUxJaxi_S1e91xgm30BD1ZSINExEtftq_78Wxixd2U3fyFj5W1S_mOPA4YhKrE9gdAN0WyWzyfnkD0tD8eR8W9WpsSwNK7twbW8Iw1IFL_rPjL7oB0sFFHJbiP/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheLVU4LnPaUzu74RafC-pUxJaxi_S1e91xgm30BD1ZSINExEtftq_78Wxixd2U3fyFj5W1S_mOPA4YhKrE9gdAN0WyWzyfnkD0tD8eR8W9WpsSwNK7twbW8Iw1IFL_rPjL7oB0sFFHJbiP/s320/photo.JPG" width="320" /></a></div><br />
<br />
<b>Turkey Roulades</b><br />
<br />
2 boneless Turkey breast halves (2lb each)<br />
2 cups Mixed dried fruits, soaked in<br />
1 cup hot White wine til plump<br />
1/2 cup Pistachio nuts<br />
6 thin slices prociutto, divided (2 oz)<br />
1/4 cup lemon juice<br />
1/4 cup olive oil<br />
salt and pepper<br />
<br />
Procedure<br />
<br />
Preheat oven to 425F, grease roasting pan<br />
<br />
Butterfly breast. Place skin side down and cut through the thick part of the meat to create a flap. Fold the flap back to open like a book. Spread breast and cover with plastic and pound to 1/2 inch thick (evenly). Season with salt.<br />
<br />
Soak fruits in hot wine til plump. Drain and press gently to get rid of excess moisture. Save soaking wine for gravy.<br />
<br />
To assemble, lay prociutto slices over turkey. Evenly spread fruits over the prosciutto making sure they are not too wet. Sprinkle pistachio nuts as well. Roll roulade, starting from the flap end to keep the skin on the outside. Repeat with other turkey breast half.<br />
<br />
Tie roulade with a string 1-2 inches apart to keep the roll together. Place roulade on a prepared pan. Combine lemon juice, oil, salt, and pepper in a small bowl. Roast roulades for 40 to 45 minutes, basing with lemon mixture.<br />
<br />
Gravy<br />
<br />
2-4 tbsps Butter<br />
1/8 cup All purpose flour<br />
3 cups Chicken Stock<br />
Soaking wine (from dried fruits)<br />
1 tblp Cider Vinegar<br />
Salt and Pepper to taste<br />
<br />
Procedure<br />
<br />
In a sauce pan, melt butter and combine flour. Whisk together until flour is cooked a little brown. Add chicken stock and wine, continue stirring until smooth. Bring to a boil over medium heat, cook for 2 minutes then lower heat and simmer for another 10 minutes. Finish with cider vinegar, salt and pepper.<br />
<br />
<b><i>Now that you have the perfect turkey for your feast, here's to enhance the center of the feast--maple roasted vegetables and a low in carb and high in nutrients mashed potato substitute--Cauliflower Mash.</i></b><br />
<br />
Maple Roasted Vegetables<br />
<br />
1/4 c olive oil<br />
1/4 c maple syrup<br />
500 g Baby carrots<br />
500 g Yellow sweet potatoes, quartered<br />
1 pc Red Onion, cut into wedges<br />
Fresh thyme, chopped<br />
<br />
Procedure<br />
<br />
Preheat oven to 375F. Combine all ingredients in a bowl then transfer to a greased pan. Bake for about 30-45 minutes or until brown and tender.<br />
<br />
Cauliflower Mash<br />
<br />
Ingredients<br />
<br />
1 head cauliflower, broken into florets<br />
1 clove garlic<br />
1/4 cup milk<br />
2 tblsp Butter<br />
Salt and Pepper to taste<br />
<br />
Procedure<br />
<br />
Cook cauliflower in a steamer until soft for about 15 minutes. Place in a food processor (or use hand masher), mash to desired consistency adding milk and butter gradually. Season with salt and pepper.<br />
<br />
<i><b>With an entire menu put together for you, all that's left is the shopping and cooking. What are you waiting for? Gather your family around the table with a festive menu that will leave a lasting impression! </b></i><br />
<i><b><br />
</b></i><br />
<i><b>May this Season bring you abundant feast, Happy Holidays to all !!!</b></i><br />
<i><b><br />
</b></i><br />
<i>Food Notes:</i><br />
<i><br />
</i><br />
<i>1. Published, Cook Magazine December 2011 </i> <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkfgLQAjV2jPRgGMnDikkbFHUAyZymSKXg7vz39C07_sDPL_2MjhlF4jDjwUF0sm5-YNp_2Ab8FjygaEHnO-4FxfWpoZJHAh8048o2YAvVXNrMNKxCmvixFn3ZCohGROyQnJhO5Mg06fzT/s1600/photo+%25281%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkfgLQAjV2jPRgGMnDikkbFHUAyZymSKXg7vz39C07_sDPL_2MjhlF4jDjwUF0sm5-YNp_2Ab8FjygaEHnO-4FxfWpoZJHAh8048o2YAvVXNrMNKxCmvixFn3ZCohGROyQnJhO5Mg06fzT/s200/photo+%25281%2529.JPG" width="148" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiljxNFQgaJJ_EpVB2VEpfODDf4DryFApKLs8H2U7G8SVf7k_p9Y6qIXSzVMNFnRft0dCAU9wqInWh6f2yBiTlQD2tyCDJRJxxkfL6S8p5ISBN-yT2NPVAAt1qwP1twU1jxX95Nymu8pgJB/s1600/photo+%25284%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiljxNFQgaJJ_EpVB2VEpfODDf4DryFApKLs8H2U7G8SVf7k_p9Y6qIXSzVMNFnRft0dCAU9wqInWh6f2yBiTlQD2tyCDJRJxxkfL6S8p5ISBN-yT2NPVAAt1qwP1twU1jxX95Nymu8pgJB/s200/photo+%25284%2529.JPG" width="149" /></a></div><i><br />
</i>Anonymoushttp://www.blogger.com/profile/10039823971369448540noreply@blogger.com7tag:blogger.com,1999:blog-346587004079975480.post-40877413901561573912011-12-15T02:36:00.000-08:002011-12-15T02:45:37.152-08:00Chipiron en ajo<div class="MsoNormal" style="text-align: justify;">What’s the difference between squid and calamari? – It comes out of the boat, then into the kitchen as a squid, and comes out of the kitchen and on to your table as a calamari ! – There is actually no differece! To most(elitists), Calamari sounds much more appealing and cultured. </div><div class="MsoNormal" style="text-align: justify;"><br />
</div><div class="MsoNormal" style="text-align: justify;">I am sharing a non Filipino traditional recipe ---- Chipiron en Ajo or Baby Squid and Garlic, definitely worth adding to your holiday menu. Serve it as an appetizer or pulutan on your Christmas family reunion !</div><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWZ8sHESeeAozIJDf-XGWPP89kTJuDALhJC1lzhlU3rDxnbCoPY-Bkzj3_duuMAXaB5v5PxatbtPfJKMvns3Gf0bUUJQCV0HYxnLW2SnGc5MrLyC0KsxfCvVpha_aOMkqm3UhGhcHuQ25P/s1600/photo+%25281%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWZ8sHESeeAozIJDf-XGWPP89kTJuDALhJC1lzhlU3rDxnbCoPY-Bkzj3_duuMAXaB5v5PxatbtPfJKMvns3Gf0bUUJQCV0HYxnLW2SnGc5MrLyC0KsxfCvVpha_aOMkqm3UhGhcHuQ25P/s320/photo+%25281%2529.JPG" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br />
</td></tr>
</tbody></table><br />
<br />
Ingredients<br />
<br />
500g Baby Squids, cleaned (save ink)<br />
5 cloves Garlic, minced<br />
4 tablespoon Olive Oil<br />
Salt and Pepper<br />
<br />
Procedure<br />
<br />
In a pan, Saute garlic in Olive oil until aromatic. Add Baby squids and ink, cook for 10 to 15 mins.<br />
<br />
Food Notes :<br />
1. Use a good quality Olive oilAnonymoushttp://www.blogger.com/profile/10039823971369448540noreply@blogger.com0tag:blogger.com,1999:blog-346587004079975480.post-6529593901483648832011-11-30T17:51:00.000-08:002011-11-30T17:51:40.214-08:0025 days before Christmas--Surprise me Galantina !<div style="text-align: justify;">Holiday season sure brings a lot of childhood food memories, I remember our kitchen transforming into a busy-commercial-like commissary -- non stop cooking and baking! We just have to be prepared for instant family reunion and unexpected guests. In our list of must haves is Chicken Galantina, easy to make and it can sit in your refrigerator until your next surprise guest arrives...</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvfVCtm5kMZmuMnybMROUPB_bj9FwUZ82g_g17OuqQwPn_KmlHCuri_Ud3KjpF8tWpY6U8ryixV3kmVB2kAt6pXXYqpUO4EF2HjUbPjtsnd-MmURwBWrqkZDJ7XGQEsmNghXcNOGtx93jd/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvfVCtm5kMZmuMnybMROUPB_bj9FwUZ82g_g17OuqQwPn_KmlHCuri_Ud3KjpF8tWpY6U8ryixV3kmVB2kAt6pXXYqpUO4EF2HjUbPjtsnd-MmURwBWrqkZDJ7XGQEsmNghXcNOGtx93jd/s320/photo.JPG" width="239" /></a></div><div><br />
</div><div><br />
</div><div><br />
</div><div><b>Ingredients</b></div><div><span class="Apple-style-span" style="font-size: 12px; line-height: 18px;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="line-height: 18px;">1.5 kgs Chicken Breast (with skin)</span></span><br />
<span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="line-height: 18px;"><br />
</span></span><br />
<span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="line-height: 18px;"><i>Stuffing</i></span></span></div><div><span class="Apple-style-span" style="line-height: 18px;">4 slices Ham, finely chopped</span></div><div><span class="Apple-style-span" style="line-height: 18px;">4 pcs Vienna sausage, finely chopped</span></div><div><span class="Apple-style-span" style="line-height: 18px;">1/2 kg Ground pork</span></div><div><span class="Apple-style-span" style="line-height: 18px;">6-8 pcs Olives, chopped</span></div><div><span class="Apple-style-span" style="line-height: 18px;">1/4 cup Grated Cheese</span></div><div><span class="Apple-style-span" style="line-height: 18px;">as needed, Pistachio , chopped</span></div><div><span class="Apple-style-span" style="line-height: 18px;">as needed, Raisins or any Dried Fruit</span><br />
<span class="Apple-style-span" style="line-height: 18px;">1 tspn Salt</span><br />
<span class="Apple-style-span" style="line-height: 18px;">1/2 tsp White Pepper, powder</span></div><div><span class="Apple-style-span" style="line-height: 18px;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="line-height: 18px;"><br />
<b>Procedure</b></span></span></div><div><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="line-height: 18px;"><br />
</span></span></div><div><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="line-height: 18px;">In a bowl, mix all stuffing ingredients together. Set aside.</span></span><br />
<span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="line-height: 18px;">Carefully remove skin and set aside. Flatten and pound breast and spread 3-4 breast in cheese cloth. Add the stuffing mixture inside of the breast and firmly roll the stuffed breast into a compact roll. Spread the reserved skin out, and place stuffed roll in the middle of the skin. Pull and roll the skin over the stuffed roll and firmly roll together in cheese cloth. Repeat procedure with the rest of the breast and stuffing mixture.</span></span></div><div><span class="Apple-style-span" style="line-height: 18px;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="line-height: 16px;">Steam for 20-30 minutes or Poach for 1 hour.</span></span></div><div><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="line-height: 16px;"><br />
</span></span></div><div><span class="Apple-style-span" style="line-height: 16px;"><i>Food Notes :</i></span></div><div><span class="Apple-style-span" style="line-height: 16px;"><i><br />
</i></span></div><div><span class="Apple-style-span" style="line-height: 16px;"><i>1. Serve it with rice for lunch or dinner and as sandwich for a full merienda meal !</i></span></div><div><span class="Apple-style-span" style="line-height: 16px;"><i>2. Store in freezer for 3 months </i></span></div><div><span class="Apple-style-span" style="line-height: 16px;"><br />
</span></div>Anonymoushttp://www.blogger.com/profile/10039823971369448540noreply@blogger.com16tag:blogger.com,1999:blog-346587004079975480.post-64586579740543729152011-11-21T18:31:00.000-08:002011-11-21T18:33:00.424-08:00Green Pao<div style="text-align: center;">Still in the<a href="http://chef-by-day.blogspot.com/2011/11/moringa-republic.html"> month of Moringa</a>, I am sharing my malunggay pao recipe ...</div><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv2xhlAAZQa-HCD7VN5wft8PAPAfejhpP2TDdcUHmjO8G8UqLJrQeOHtaDjk2YvLVC5ez8glmfiAzjsYzhIRitwYohI5yW5LgTMFpgQ-syo5wUM86A9tGlk1h7WDO3o9iyBtJE2xtVe9uM/s1600/photo+%25284%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv2xhlAAZQa-HCD7VN5wft8PAPAfejhpP2TDdcUHmjO8G8UqLJrQeOHtaDjk2YvLVC5ez8glmfiAzjsYzhIRitwYohI5yW5LgTMFpgQ-syo5wUM86A9tGlk1h7WDO3o9iyBtJE2xtVe9uM/s320/photo+%25284%2529.JPG" width="239" /></a></td></tr>
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</tbody></table><i>Buns </i><br />
<i><br />
</i><br />
<i>Starter</i><br />
1 tblspn Yeast <br />
3 tblspn AP Flour<br />
3 tblspn Sugar<br />
1 c Water<br />
<br />
2 c AP Flour<br />
1/2 tspn Salt<br />
1/2 tblspn Malunggay Powder<br />
or 2 tblspn Paste<br />
1 tsbpn Vinegar<br />
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Combine starter ingredients, cover with loose towel and let it ferment for 10-15 mins. In a separate bowl, combine AP flour, salt and vinegar. Add the starter. Combine, mix and knead. (press in the middle, if it springs back the dough is ready)<br />
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Filling<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS3RdPaHre1R-ctXkR0dM7EgljNLwyYOjO5Kie5paK5GTUlNlVyEUYnqO5oMP2z0wckFr5AFeQaWuCte5hwpoYKuR_jdPuyLZD0zRbFf28W_TrUiootOxxETVfma_iyttQQbVOB6366xIc/s1600/photo+%25282%2529.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS3RdPaHre1R-ctXkR0dM7EgljNLwyYOjO5Kie5paK5GTUlNlVyEUYnqO5oMP2z0wckFr5AFeQaWuCte5hwpoYKuR_jdPuyLZD0zRbFf28W_TrUiootOxxETVfma_iyttQQbVOB6366xIc/s320/photo+%25282%2529.JPG" width="239" /></a></div>250g Pork Tenderloin<br />
1/2 c Honey<br />
1/4 tspn Five Spice<br />
1 clove Garlic, crushed<br />
1/2 inch Ginger,grated<br />
1 tblspn Sesame Oil<br />
1 1/2 tspn Dark Soy<br />
1 1/2 tspn Hoisin Sauce<br />
To taste Salt and Pepper<br />
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Combine all ingredients and marinate overnight. In a small pot, add a little water and simmer until pork is tender and sauce is reduced. Shred meat and set aside.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9zV_wOsYfTGisqSOD-i10AnDBhAzIkVRdMLsVoxvQS8DsqCmPB3H25yml-6W0Bq0TQh-z_-55wXGPhaj0BRcYAnDNr-OdPdL178VVkimgCmOSBGs5IVMjF0JyPPC2YqHZDnymmfWyVOku/s1600/photo+%25283%2529.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9zV_wOsYfTGisqSOD-i10AnDBhAzIkVRdMLsVoxvQS8DsqCmPB3H25yml-6W0Bq0TQh-z_-55wXGPhaj0BRcYAnDNr-OdPdL178VVkimgCmOSBGs5IVMjF0JyPPC2YqHZDnymmfWyVOku/s320/photo+%25283%2529.JPG" width="238" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Add caption</td></tr>
</tbody></table>Cut into 200g per piece, flatten the dough into a circle and place about 1 tablespoon of filling into the center, Bring the edges together and twist to seal the filling. Place each filled dough onto waxed paper and proof until size is doubled.<br />
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Steam for about 15 to 20 mins.<br />
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<i>Food Notes :</i><br />
<i>1. To make malunggay paste, combine water and leaves and puree in blender or food processor.</i>Anonymoushttp://www.blogger.com/profile/10039823971369448540noreply@blogger.com1tag:blogger.com,1999:blog-346587004079975480.post-59686448707334949872011-11-05T19:35:00.000-07:002011-11-05T19:35:03.153-07:00Moringa Republic<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTMuvn3JF_vswQl1C9duI3-YGsR_m_ppwDpHS3dfs8wp59uaXaUOUb96oL3O72cqK2nviI-UoGlBpKIVlOSEJUmPp3E5_ijzrebBdi1xKGSIUZCyNNvOcDzFjWNl07ZPtYguiyuVJqu8w6/s1600/Nov1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTMuvn3JF_vswQl1C9duI3-YGsR_m_ppwDpHS3dfs8wp59uaXaUOUb96oL3O72cqK2nviI-UoGlBpKIVlOSEJUmPp3E5_ijzrebBdi1xKGSIUZCyNNvOcDzFjWNl07ZPtYguiyuVJqu8w6/s320/Nov1.JPG" width="241" /></a></td></tr>
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</tbody></table><br />
<br />
<div style="text-align: justify;">One of the backyard wonder plants found in the Philippines is the Moringa or Malunggay. This multipurpose plant is also called the Miracle Tree. Research proves that various parts can be used to cure at least 300 diseases.</div><br />
Moringa Facts:<br />
<br />
<ul><li>Contains 4x more Vitamin A or beta-carotene than carrots</li>
<li>Contains 3x more Iron than spinach</li>
<li>Contains more Calcium than milk</li>
<li>Contains 7x more Potassium than Bananas</li>
<li>Contains Vitamin C -- many times more than oranges</li>
<li>Good source of Essential Amino Acids</li>
<li>Helps balance cholesterol levels in the body</li>
<li>Helps balance sugar levels</li>
</ul><div>There is more to malunggay than ginisang mongo or tinola... Come home to a Malunggay Dinner for 2 !</div><div><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYOkZ8qI7D8lywvhUrMdOaa2NglqgDICh7cRyYJMLKCaU1ZA0iiknaE_5DKNgVy9-kLOdQ6VSI2qrznPI1wNG59ZdPVuPRxenceMgDC21DbYf7h4JNuBSYbCgKmQ00mePJ7QuAithale17/s1600/Nov2.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYOkZ8qI7D8lywvhUrMdOaa2NglqgDICh7cRyYJMLKCaU1ZA0iiknaE_5DKNgVy9-kLOdQ6VSI2qrznPI1wNG59ZdPVuPRxenceMgDC21DbYf7h4JNuBSYbCgKmQ00mePJ7QuAithale17/s320/Nov2.JPG" width="242" /></a></td></tr>
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</tbody></table><div><b>Creamy Watercress Malunggay Soup</b></div><div><br />
</div><div><i>Ingredients</i></div><div><br />
</div><div>2 tblspn Olive Oil</div><div>1 pc Potato (medium) peeled and cubed</div><div>1 pc Onion (medium), chopped</div><div>225g Watercress</div><div>100 g Malunggay leaves</div><div>250 ml Chicken Stock</div><div>200 ml AP cream</div><div>Salt and Pepper to taste</div><div><br />
</div><div><i>Procedure</i></div><div><br />
</div><div style="text-align: justify;">In a sauce pan, saute onion in oil until aromatic. Add potatoes and chicken stock. SImmer for 5 minutes or until potatoes are cooked. Add watercress and Malunggay leaves, simmer for another 10 minutes. Season with salt and pepper.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Transfer to food processor or blender and puree until smooth. Return to sauce pan, add all purpose cream and adjust seasoning.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Garnish with Malunggay leaves on top and serve on a bowl with a slice of toasted French bread.</div><div><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC3Q9jjH-pYthdY9ZTe4Kk0EURU1xW2dhUSu0dreNbniEUR52qB3olblTjX42XTZ9r3Vo2w3Ij3XuzHnRExEEr_1PwAurPsv21esh400LaDIh8Abqr0FJ9O8_DtrSfKnYNhs9GE4YY1kLL/s1600/Nov3.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="231" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC3Q9jjH-pYthdY9ZTe4Kk0EURU1xW2dhUSu0dreNbniEUR52qB3olblTjX42XTZ9r3Vo2w3Ij3XuzHnRExEEr_1PwAurPsv21esh400LaDIh8Abqr0FJ9O8_DtrSfKnYNhs9GE4YY1kLL/s320/Nov3.JPG" width="320" /></a></td></tr>
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</td></tr>
</tbody></table><div><b>Malunggay Basil Pesto</b></div><div><br />
</div><div><i>Ingredients</i></div><div><br />
</div><div>3/4 c Olive Oil</div><div>2 pcs Garlic</div><div>1c Malunggay leaves</div><div>1 c Basil leaves</div><div>1/2 c Cashew Nuts</div><div>1/2 c Parmesan Cheese</div><div>Salt and Pepper</div><div><br />
</div><div><i>Procedure</i></div><div><br />
</div><div>Combine all ingredients in a food processor. Make to a paste.</div><div><br />
</div><div><b>Grilled Malunggay Chops</b></div><div><br />
</div><div><i>Ingredients</i></div><div><br />
</div><div>1/4 c Malunggay Pesto</div><div>4 pcs Pork Chops</div><div><br />
</div><div><i>Procedure</i></div><div><br />
</div><div>Spread Malungay pesto to both sides of pork chops. Grill on a pan or griddle until chops are cooked.</div><div><br />
</div><div><b>Malunggay-Tomato Penne</b></div><div><br />
</div><div><i>Ingredients</i></div><div><br />
</div><div>2 tblspn Olive Oil</div><div>1 clove Garlic</div><div>1/2 c Malunggay leaves</div><div>6-8 pcs Tomatoes, quartered</div><div>300 g Penne Pasta</div><div>Salt and Pepper to taste</div><div><br />
</div><div><i>Procedure</i></div><div><br />
</div><div>Cook Penne until al dente. Set aside.</div><div><br />
</div><div>Saute garlic in olive oil. Add tomatoes and Malunggay simmer until tomatoes are cooked. Toss in penne and season with salt and pepper.</div><div><br />
</div><div><i><br />
</i></div><div><i>Food Notes :</i></div><div><i><br />
</i></div><div><i>1. Published, November 2011 Issue of </i><i>Cook Connecting Foodies Magazine</i></div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDqm_AmTFufI-uBHZFF8nfcDiLnRCCGB72wXUtgnbarSRScSznJhN6ANN-pJs99jTKbQoHY3Brlxxjb0iiWKNMm6HmMq92ZUVUE71AlJnNhov3o-T19bbtFRVUrl4Fta5DqE_4ufiouqu2/s1600/Nov4.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><i><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDqm_AmTFufI-uBHZFF8nfcDiLnRCCGB72wXUtgnbarSRScSznJhN6ANN-pJs99jTKbQoHY3Brlxxjb0iiWKNMm6HmMq92ZUVUE71AlJnNhov3o-T19bbtFRVUrl4Fta5DqE_4ufiouqu2/s200/Nov4.JPG" width="149" /></i></a></td></tr>
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</tbody></table>Anonymoushttp://www.blogger.com/profile/10039823971369448540noreply@blogger.com2