tag:blogger.com,1999:blog-45389540113001913892024-03-14T06:31:51.268-07:00The Filipino RecipesNeoslingerhttp://www.blogger.com/profile/10695837887644564541noreply@blogger.comBlogger31125tag:blogger.com,1999:blog-4538954011300191389.post-61339048192870197172010-11-08T00:47:00.000-08:002010-11-08T00:49:59.206-08:00Frying, Sauteing, Browning<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc5HuUwcmuwG728C7wGuSnIrSMDIalMd1slGTbolP3tSPTIhv-vTTAGyD42o9eNLCE-4YujlqjbeQ3rwwMBiAeYE5p_jBSl3qgNe2TsexjV1dRarcaTGDDjKfdmRGDQlS7JDyVi9YvX6jy/s1600/frying.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc5HuUwcmuwG728C7wGuSnIrSMDIalMd1slGTbolP3tSPTIhv-vTTAGyD42o9eNLCE-4YujlqjbeQ3rwwMBiAeYE5p_jBSl3qgNe2TsexjV1dRarcaTGDDjKfdmRGDQlS7JDyVi9YvX6jy/s1600/frying.jpg" /></a></div>1. In pan frying and sauteing, always get your pan hot first before adding the oil or butter so food won't stick to the pan.<br />
2. When sauteing with garlic or ginger, always brown them in oil after salt has been added but before any other ingredients. This will bring out the full flavor ofingredients.<br />
3. Never pierce meats when browning them; the juices will escape and the meats become tough and dry. Use tongs, not fork, for turning them over.<br />
4. When frying several pieces of food at a time, never let the pieces touch each other as they cook or they will stew instead of saute.<br />
5. Brown red meats quickly, over high heat, uncovered. Brown poultry slowly, covered or uncovered.<br />
6. Keep fried foods warm in a 250° F. oven. They may also be reheated by placing them in a 400° F. oven for 15 minutes.Neoslingerhttp://www.blogger.com/profile/10695837887644564541noreply@blogger.com0tag:blogger.com,1999:blog-4538954011300191389.post-40755718237450676802010-11-08T00:40:00.001-08:002010-11-08T00:41:31.622-08:00Vigan Bagnet Recipe<div style="text-align: justify;"><b>Vigan Bagnet</b> is the Ilocano version of lechon kawali. Large chunks of pork leimpo, belly or pork sides, deep fried for at least two times until crispy. It is serve with tamatis and lasuna with bagoong nga munamon. Just the thought of it makes every genuine Ilocano drool. Just be careful when cooking or deep frying this dish, expect a lot of hot oil splashing.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc-RNLDecNzAhrbY8WEPnrXgNPSGXoFt_4vnMakev3Kp93vL-QSiQzQMD2ZKNaR4cpKa7eTm_zLUhrvohL5XczXK4rITAic1edpg2-uFPFiPWEjLXrzDBpRYwLnEJlodCq89WJdRg2cvN6/s1600/zIj2Z6w0in6dee3oqi7DKCw5o1_500.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc-RNLDecNzAhrbY8WEPnrXgNPSGXoFt_4vnMakev3Kp93vL-QSiQzQMD2ZKNaR4cpKa7eTm_zLUhrvohL5XczXK4rITAic1edpg2-uFPFiPWEjLXrzDBpRYwLnEJlodCq89WJdRg2cvN6/s320/zIj2Z6w0in6dee3oqi7DKCw5o1_500.jpg" width="320" /></a></div><b>Vigan Bagnet Ingredients:</b></div><div style="text-align: justify;"></div><div style="text-align: justify;">2 kilo pork liempo (pork belly), whole cut</div><div style="text-align: justify;">1/2 head garlic</div><div style="text-align: justify;">1 tsp. peppercorns</div><div style="text-align: justify;">2 tbsp salt</div><div style="text-align: justify;">1 bay leaves</div><div style="text-align: justify;">cooking oil for frying</div><div style="text-align: justify;"><b><br />
</b></div><div style="text-align: justify;"><b>Vigan Bagnet Cooking Instructions:</b></div><div style="text-align: justify;">Wash pork belly and place in a pot. Add enough water to cover the pork belly. Add in salt, peppercorns, garlic, bay leaves. Cover and bring to a boil, simmer for 30-45 minutes or until tender. Remove all scum that rises. Remove from the pot and place in a colander and let sit for a while so the liquid will drain. Dry with paper towels if necessary. Keep refrigerated for several hours. In a large kawali heat enough cooking oil and deep fry pork belly at low heat for 30-45 minutes. Remove pork belly from the kawali and drain oil in a colander or paper towels, allow to cool completely. Reheat the same oil over moderate heat deep fry the pork belly once more for 10-15 minutes or until golden brown, crisp and blisters appear on the skin. Drain on paper towels. Chop bagnet to serving pieces and serve immediately with a selection of sukang Iloko or tomatoes and onions with bagoong isda dip.</div>Neoslingerhttp://www.blogger.com/profile/10695837887644564541noreply@blogger.com1tag:blogger.com,1999:blog-4538954011300191389.post-41669620739727542862010-11-08T00:35:00.001-08:002010-11-08T00:36:22.520-08:00Pork and Tofu (Tokwa't Baboy) Recipe<div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOtppZObBcJeKUghiKdN1o6vkiguI9tzmNxxu2yUDhYXufC1Ic023RGjvdsigAFLkIBBfy3km2DaDkKtHiAVMkeQzHxKydhPZga1WQfO-P4MnHqPqn6isXQx7FgXmHQY2-V52zYSVSwyZC/s1600/porktofu.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="222" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOtppZObBcJeKUghiKdN1o6vkiguI9tzmNxxu2yUDhYXufC1Ic023RGjvdsigAFLkIBBfy3km2DaDkKtHiAVMkeQzHxKydhPZga1WQfO-P4MnHqPqn6isXQx7FgXmHQY2-V52zYSVSwyZC/s320/porktofu.jpg" width="320" /></a></div><b>Pork and Tofu (Tokwa't Baboy) Ingredients:</b></div><div style="text-align: justify;">* 1/4 kilo pork, preferably the ear and face part</div><div style="text-align: justify;">* 2 big pieces tokwa or dry tofu</div><div style="text-align: justify;">* 6 cloves garlic</div><div style="text-align: justify;">* 5 whole peppercorns</div><div style="text-align: justify;">* 1/4 cup vinegar</div><div style="text-align: justify;">* 2 small onions</div><div style="text-align: justify;">* 2 cups cooking oil</div><div style="text-align: justify;">* 1 tablespoon soy sauce</div><div style="text-align: justify;">* 1 teaspoon brown sugar</div><div style="text-align: justify;">* 1/2 teaspoon black pepper, ground</div><div style="text-align: justify;">* 1 teaspoon salt</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>Pork and Tofu (Tokwa't Baboy) Cooking Instructions:</b></div><div style="text-align: justify;">1. Place the pork in a small pot or casserole and dispense in enough water to cover the pork. Add 3 cloves of garlic, 1 whole onion, the whole peppercorns and salt.</div><div style="text-align: justify;">2. Bring to a boil floating off froth as it rises, then lower the heat and boil for about 1 hour.</div><div style="text-align: justify;">4. Take out the pork from the pot and let it cool.</div><div style="text-align: justify;">5. Drain liquid from and reserve 1/2 cup of the pork broth for the sauce.</div><div style="text-align: justify;">6. Heat the oil and fry the tokwa or dry tofu until golden brown on both sides in a small pan.</div><div style="text-align: justify;">7. Draw off the fried tokwa on paper towels and let it cool.</div><div style="text-align: justify;">8. Cut up the remaining onion and 3 cloves of garlic.</div><div style="text-align: justify;">9. Prepare the sauce by thoroughly combining the minced onion and garlic, vinegar, soy sauce, brown sugar, ground black pepper, and the reserved pork broth in a large bowl.</div><div style="text-align: justify;">10. Slice the pork and the tokwa into 1/2-inch cubes and mix with the sauce.</div><div style="text-align: justify;">11. To enjoy the delicious serving of tokwa’t baboy (tofu and pork), serve with porridge, or a cold bottle of beer.</div>Neoslingerhttp://www.blogger.com/profile/10695837887644564541noreply@blogger.com0tag:blogger.com,1999:blog-4538954011300191389.post-59142662379376772062010-11-08T00:31:00.001-08:002010-11-08T00:32:04.600-08:00Menudo Recipe<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnNNVlSAskbbBYRSpVK87oN7uCZXi-XiWDnwiURh5cSqBosCKaeHsBQ2VwoseFooWLdhROKYndcbRTNGyrjUbuuq4xgwmWwiw9xU7zr8X1FKotL_QWX6TLaeEpIVP7i41G1E0yqX2Jb_2W/s1600/menudo.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="203" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnNNVlSAskbbBYRSpVK87oN7uCZXi-XiWDnwiURh5cSqBosCKaeHsBQ2VwoseFooWLdhROKYndcbRTNGyrjUbuuq4xgwmWwiw9xU7zr8X1FKotL_QWX6TLaeEpIVP7i41G1E0yqX2Jb_2W/s320/menudo.jpg" width="320" /></a></div><b>Menudo Ingredients:</b><br />
1 kilo pork meat, cut into cubes<br />
1/4 kilo pork liver, cut into cubes<br />
2 cups potatoes, cubed<br />
1 cup carrots, sliced<br />
1 can tomato sauce<br />
3 cloves garlic, minced<br />
1 onion, sliced<br />
1/2 cup green peas<br />
2 tbsps oil<br />
salt and pepper to taste<br />
<br />
<b>Menudo Cooking Instructions:</b><br />
1. Saute garlic and onion; add pork meat and cook until done. Add tomato sauce.<br />
2. Add potatoes, carrots and green peas.<br />
3. Add liver when vegetables are done; season and bring to a boil.Neoslingerhttp://www.blogger.com/profile/10695837887644564541noreply@blogger.com0tag:blogger.com,1999:blog-4538954011300191389.post-50626861681786589102010-11-08T00:25:00.000-08:002010-11-08T00:26:47.218-08:00Sisig Recipe<div style="text-align: justify;"><a href="http://thefilipinorecipes.blogspot.com/2010/11/sisig-recipe.html"><b>Sisig Recipe.</b></a> Sisig ay masarap na lutong filipino na kadalasan ay ginagawang pulutan sa inuman. Gusto mo bang matututo kung paano gumawa ng Sisig? Just follow the steps below guys :)</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsSa7WWC9ZuPM9kjfqSEAnQWs1DuwDUymJezBpSLSd9LU_ycybS3c4WXQm30tm3yIv0J8JKClnVlgw0dfWCvnj61SuRtclt8UjtdoOJlh7llo0IWNd7RCG_GRyRe-USLlTtLY2GmoDTF5J/s1600/sisig.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsSa7WWC9ZuPM9kjfqSEAnQWs1DuwDUymJezBpSLSd9LU_ycybS3c4WXQm30tm3yIv0J8JKClnVlgw0dfWCvnj61SuRtclt8UjtdoOJlh7llo0IWNd7RCG_GRyRe-USLlTtLY2GmoDTF5J/s1600/sisig.jpg" /></a></div><b>Sisig Ingredients:</b><br />
2 - 1/5 kilos pig's head<br />
1/2 kilo chicken liver<br />
1 cup calamansi juice<br />
1/2 tsp peppera<br />
1 tbsp salt<br />
1 tsp msg<br />
2 large onions, grilled<br />
5 pcs red chili, finely sliced<br />
1/4 tsp margarine<br />
<b><br />
Sisig Cooking Instructions:</b><br />
1. Slice the pig's head into desired cuts. Grill over live coals until meat is cooked as to desired doneness.<br />
2. Grill chicken liver on top of an aluminum foil placed over live coals.<br />
3. Sliced thinly and set aside.<br />
4. In a bowl, combine grilled meat, chicken liver, salt, msg, chili, pepper, calamansi juice and onions. Mix well using your bare hands. Set aside.<br />
5. Place sizzling plate greased with margarine on a burner with low fire.<br />
6. Add the mixture and cook for 15 seconds, stirring constantly.<br />
7. Serve hot with calamansi, soy sauce and hot sauce.</div>Neoslingerhttp://www.blogger.com/profile/10695837887644564541noreply@blogger.com2tag:blogger.com,1999:blog-4538954011300191389.post-67421740925906083102010-11-08T00:18:00.000-08:002010-11-08T00:19:45.589-08:00Spaghetti Marinara Recipe<div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJZJP9KyOOFeFPBHxevsmUsVSo_PRz0AllTeQzGtuWu9Bfi-pdkxeA4q6qL6mJrfKibQ6kucpx1vx8pZnoECAI_L1Taor4xq3u-UPSMOqRDdgXj-Mj73MttFSdCwd_T8CDAgWRfd9SV3gs/s1600/1734.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="219" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJZJP9KyOOFeFPBHxevsmUsVSo_PRz0AllTeQzGtuWu9Bfi-pdkxeA4q6qL6mJrfKibQ6kucpx1vx8pZnoECAI_L1Taor4xq3u-UPSMOqRDdgXj-Mj73MttFSdCwd_T8CDAgWRfd9SV3gs/s320/1734.jpg" width="320" /></a></div><b>Spaghetti Marinara Ingredients:</b><br />
1 k. spaghetti, cooked<br />
1/4 k. shrimp, parboiled<br />
1/2 k. halaan, parboiled<br />
1/2 k. tahong, parboiled<br />
1/4 k. squid ring<br />
2 c. tomato sauce<br />
1/2 head garlic, finely chopped<br />
2 medium size onion, finely chopped<br />
6 medium size tomato, finely chopped<br />
3 tbsp. mixed dry herbs<br />
1-2 tbsp. chilli sauce<br />
1/4 c. corn starch<br />
1/4 c. white wine<br />
salt and pepper<br />
grated cheddar cheese<br />
cooking oil<br />
<br />
<b>Spaghetti Marinara Cooking Instructions:</b><br />
In a large sauce pan suttee garlic, onion and tomato, add in seafood ingredients, stir cook for 1-2 minutes. Add in wine and stir cook for another 1-2 minutes. Now add in tomato sauce, chilli sauce, mixed dry herbs and 2-3 cups of water, bring to a boil simmer for 3-5 minutes. Thicken sauce with cornstarch diluted in 1/2 cups of water, cook for another minute. Season with salt and pepper. Add in cooked spaghetti and stir cook for 2-3 minutes or until sauce is infused to the spaghetti. Serve with grated cheddar cheese garnish.</div>Neoslingerhttp://www.blogger.com/profile/10695837887644564541noreply@blogger.com0tag:blogger.com,1999:blog-4538954011300191389.post-54590469587914043822010-11-08T00:13:00.000-08:002010-11-08T00:14:27.522-08:00Tuna Carbonara Recipe<div style="text-align: justify;"><a href="http://thefilipinorecipes.blogspot.com/2010/11/tuna-carbonara-recipe.html"><b>Tuna Carbonara Recipe</b></a>. The Pinoy carbonara has evolved into a sweet and creamy white sauced spaghetti dish. This probably because of our Pinoy sweet spaghetti which have come to love by our kids and most of Pinoy. Out of curiosity I did tried the carbonara served on most fastfood courts on several occasions. These versions are creamy sweet, they use a lot of sugar and commercially sold cream. Not unless you eat at authentic pasta or spaghetti restaurant you are missing the true taste of the real carbonara. Carbonara is normally topped with bacon tidbits, garnished with mixed Italian herbs (marjoram, basil, rosemary, oregano, parsley, thyme, ect.) For the sauce beaten egg is mixed in the pasta right after turning the heat off. Here is my version using canned tuna chunks instead of the usual bacon.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-aHQNFTTxLGxT8e3YSvWc_KIvD4omp5h8S43Y_JCvWfXr17JcDOZ8UVsCNXJSFdWyEvrM9CJlVgJrVsjjxbAScnn0g9xrzzIMnMBnAxvLM1ZNXsSapIBNM-SoKGY6Gakm96eA_DriOZAb/s1600/P1030113a.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="199" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-aHQNFTTxLGxT8e3YSvWc_KIvD4omp5h8S43Y_JCvWfXr17JcDOZ8UVsCNXJSFdWyEvrM9CJlVgJrVsjjxbAScnn0g9xrzzIMnMBnAxvLM1ZNXsSapIBNM-SoKGY6Gakm96eA_DriOZAb/s320/P1030113a.jpg" width="320" /></a></div><b>Tuna Carbonara Ingredients:</b></div><div style="text-align: justify;">1 kilo spaghetti, cooked</div><div style="text-align: justify;">2 small canned tuna chunk in oil</div><div style="text-align: justify;">1 pack carbonara cream mix</div><div style="text-align: justify;">3 large size egg, beaten</div><div style="text-align: justify;">1/2 head garlic, finely chopped</div><div style="text-align: justify;">1 medium size onion, finely chopped</div><div style="text-align: justify;">2-3 stalk parsley, finely chopped</div><div style="text-align: justify;">3 tbsp. mixed Italian dry herbs</div><div style="text-align: justify;">2 tbsp. butter</div><div style="text-align: justify;">grated parmesan cheese</div><div style="text-align: justify;">ground black pepper</div><div style="text-align: justify;">salt</div><div style="text-align: justify;"><b><br />
</b></div><div style="text-align: justify;"><b>Tuna Carbonara Cooking Instructions:</b></div><div style="text-align: justify;">In a large skillet suttee garlic and onion in butter. Add tuna chunks and stir cook for 3-5 minutes. Add the carbonara cream mix diluted in 2 cups on water. Cook for 2-3 minutes at low heat, add in the mixed Italian dry herbs and ground pepper. Add the cooked pasta and mix thoroughly, cook for another 2-3 minutes until al dente. Season with salt to taste. Turn off the heat and mix in the beaten eggs immediately. Serve with grated parmesan cheese and garnish with parsley.</div>Neoslingerhttp://www.blogger.com/profile/10695837887644564541noreply@blogger.com0tag:blogger.com,1999:blog-4538954011300191389.post-15085524475357067722010-11-08T00:08:00.000-08:002010-11-08T00:08:41.061-08:00Spaghetti with Fried Sardines in Hot and Spicy Sauce Recipe<div class="separator" style="clear: both; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEEff9NmSMlU71dAmYTeVMgxV5pR5BfPQeVHDxfcBIygNkDs8X_SMJl_b0EO6XAEBhdjuZ1heoAT7X2poMEytRgZ3i6qjwo5hiP78lMrTuSPinRGucLVgZytsBlWGfzxw6MgOsVSgnVGP7/s1600/spaghetti.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/AVvXsEgEEff9NmSMlU71dAmYTeVMgxV5pR5BfPQeVHDxfcBIygNkDs8X_SMJl_b0EO6XAEBhdjuZ1heoAT7X2poMEytRgZ3i6qjwo5hiP78lMrTuSPinRGucLVgZytsBlWGfzxw6MgOsVSgnVGP7/s320/spaghetti.JPG" width="320" /></a></div><div style="text-align: justify;"><b>Spaghetti with Fried Sardines in Hot and Spicy Sauce Ingredients:</b></div><div style="text-align: justify;">1 platter spaghetti, cooked</div><div style="text-align: justify;">1 cup fried tawilis sardine in hot and spicy sauce</div><div style="text-align: justify;">or 1 small can Master fried sardines in hot and spicy sauce</div><div style="text-align: justify;">grated cheese</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>Spaghetti with Fried Sardines in Hot and Spicy Sauce Cooking Instructions:</b></div><div style="text-align: justify;">Pour over sardine in hot and spicy sauce in a platter of spaghetti noodles. Top with grated cheddar cheese and serve.</div>Neoslingerhttp://www.blogger.com/profile/10695837887644564541noreply@blogger.com0tag:blogger.com,1999:blog-4538954011300191389.post-90716586328124880852010-11-07T23:39:00.000-08:002010-11-07T23:43:12.304-08:00Spaghetti with Clam and Shrimp in White Sauce Recipe<div style="text-align: justify;"><a href="http://thefilipinorecipes.blogspot.com/2010/11/spaghetti-with-clam-and-shrimp-in-white.html" title="Spaghetti With Clam and Shripms in White Sauce"><b>Spaghetti With Clam and Shrimp in White Sauce</b></a>. This is one of my favorite food I like when my special someone cook it for our anniversary. This is different from our regular spaghetti with meat sauce because instead of that, she will put a clam and shirmp (seafoods). So let's try this new recipe.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvi55i0A_CJPlNBq5CEhmBKYylmVuPrOtpdW7T1rgZ22TZi0UpaFuy0JF06QVdq6LOZ9hgqtbHYqKrs6cxI_yQOOsLAR5klQjKtAKAC1r2q2qSvxgvYa5udHzjlyFGEuUrGa2tTDo1pqEy/s1600/spaghetti-with-clam-shrimp-in-white-sauce.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="295" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvi55i0A_CJPlNBq5CEhmBKYylmVuPrOtpdW7T1rgZ22TZi0UpaFuy0JF06QVdq6LOZ9hgqtbHYqKrs6cxI_yQOOsLAR5klQjKtAKAC1r2q2qSvxgvYa5udHzjlyFGEuUrGa2tTDo1pqEy/s320/spaghetti-with-clam-shrimp-in-white-sauce.jpg" width="320" /></a></div><b>Spaghetti with Clam and Shrimp in White Sauce Ingredients:</b><br />
1/2 spaghetti, cooked al dente<br />
1 kilo large size halaan, clams<br />
1/2 kilo medium size shrimps, shelled<br />
1 large can button mushroom, sliced<br />
1 cup evaporated milk<br />
1 cup all purpose cream<br />
1/2 head garlic, finely chopped<br />
2 bundles kinchay, chopped<br />
1 tbsp dried basil<br />
1 cup white wine (optional)<br />
1 tbsp. butter<br />
2 tbps olive oil<br />
cheddar cheese, grated<br />
salt and pepper<br />
<br />
<b>Spaghetti with Clam and Shrimp in White Sauce Cooking Instructions:</b><br />
Wash clams and place in a container with lid, cover with water and replace lid, let sit for several hours (entire day) to allow the clams to expel sand and discard sea water, change water frequently and wash and drain. Put the clams in a large pan, add in 1 cup of water and wine if using other wise replace with water, let boil and stirring occasionally until all the clam shells are open, remove from heat. Separate the clams from the broth, using a sieve strain broth of scum and sand if any, discard clams that did not open. Reserve the broth. Separate the clam meat and discard the shells, keep aside. In a large sauce pan heat butter and olive oil at moderate heat, quickly stir fry the garlic. Now add in the shrimps, clam meats and mushrooms, stir cook for a minute. Add in reserved broth from the clams and bring to a simmer. Stir in the evaporated milk and all purpose cream, simmer for a minute. Add in dried basil and kinchay, simmer for another 2-3 minutes, season with salt and pepper taste. Thicken sauce with cornstarch diluted in 1/4 cup of water, cook for a minute. Pour over spaghetti pasta, garnish with grated cheese and serve immediately. </div>Neoslingerhttp://www.blogger.com/profile/10695837887644564541noreply@blogger.com0tag:blogger.com,1999:blog-4538954011300191389.post-8377618837693068552010-11-07T22:57:00.000-08:002010-11-07T22:57:43.007-08:00Pipino (Cucumber) Salad Recipe<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtmOssPBkjz_Od2YAMqiEzD-TfAi8gzMzo85y0GBHuDe4O7CCCydLi9OFzAVx7DHvcZh9INIP1XPPux1pxwprwRrSe7EoMVMSzfLIor71JsoAJeqDlVyJrbMg2QSUhZm90bwNXv1l748HM/s1600/cucumbersalad.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtmOssPBkjz_Od2YAMqiEzD-TfAi8gzMzo85y0GBHuDe4O7CCCydLi9OFzAVx7DHvcZh9INIP1XPPux1pxwprwRrSe7EoMVMSzfLIor71JsoAJeqDlVyJrbMg2QSUhZm90bwNXv1l748HM/s1600/cucumbersalad.jpg" /></a></div><div style="text-align: justify;"><b>Pipino (Cucumber) Salad Ingredients:</b></div><div style="text-align: justify;">• 2 medium-size cucumbers</div><div style="text-align: justify;">• 1 teaspoon salt</div><div style="text-align: justify;">• 1 tablespoon sugar</div><div style="text-align: justify;">• 1 tablespoon finely minced ginger</div><div style="text-align: justify;">• lettuce leaves and tomato slices for garnish</div><div style="text-align: justify;">• 1/8 teaspoon freshly ground pepper</div><div style="text-align: justify;">• 1/4 cup red wine vinegar</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>Pipino (Cucumber) Salad Cooking Instructions:</b></div><div style="text-align: justify;">1. Wash, thoroughly dry and slice cucumbers thin. Combine salt, pepper, sugar, ginger and red wine vinegar.</div><div style="text-align: justify;">2. Mix well with the cucumber slices. Refrigerate for an hour before serving. Serve on lettuce leaves. Garnish with tomato slices.</div><div style="text-align: justify;">3. Serves 4.</div>Neoslingerhttp://www.blogger.com/profile/10695837887644564541noreply@blogger.com0tag:blogger.com,1999:blog-4538954011300191389.post-28247451693482884492010-11-07T22:55:00.000-08:002010-11-07T22:55:08.220-08:00Chicken Macaron Salad Recipe<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTWRXI84k3Rrcutc8hW-7hKoc4P_eQKzLqFOe9RSbDYBLtHhD-rzv5skfvkdyVYeqmwAFUNA-8-RJ2fRVvhiSZhWvEmC7pI13M9KsCs0Nb6gm12NO9dAh6vN0ib7zzmiIYPIloZPkWLBXi/s1600/chicken+macaroni.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTWRXI84k3Rrcutc8hW-7hKoc4P_eQKzLqFOe9RSbDYBLtHhD-rzv5skfvkdyVYeqmwAFUNA-8-RJ2fRVvhiSZhWvEmC7pI13M9KsCs0Nb6gm12NO9dAh6vN0ib7zzmiIYPIloZPkWLBXi/s1600/chicken+macaroni.jpg" /></a></div><div style="text-align: justify;"><b>Chicken Macaron Salad Ingredients:</b></div><div style="text-align: justify;">• 1/5 kilo macaroni noodles</div><div style="text-align: justify;">• 2 to 3 pieces, medium sized carrots</div><div style="text-align: justify;">• 1 big chicken breast</div><div style="text-align: justify;">• 500 ml of mayonnaise</div><div style="text-align: justify;">• 1 can (836 g) pineapple chunks or tidbits</div><div style="text-align: justify;">• 1 big white onion, finely chopped</div><div style="text-align: justify;">• 1/2 cup sweet pickle relish</div><div style="text-align: justify;">• 3 hardboiled eggs, diced</div><div style="text-align: justify;">• 1 cup diced cheddar cheese</div><div style="text-align: justify;">• 1/2 cup raisins</div><div style="text-align: justify;">• salt and pepper to taste</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b><br />
</b></div><div style="text-align: justify;"><b>Chicken Macaron Salad Cooking Instructions:</b></div><div style="text-align: justify;">1. Cook macaroni noodles according to package cooking instructions.</div><div style="text-align: justify;">2. In a pot, boil carrots in water for 15 to 20 minutes or until cooked.</div><div style="text-align: justify;">3. Drain carrots and let cool. Peal skin then dice.</div><div style="text-align: justify;">4. Boil chicken breast in water with salt. Drain chicken breast, then shred in 1 inch lengths</div><div style="text-align: justify;">5. Drain pineapple chunks or tidbits.</div><div style="text-align: justify;">6. Combine all ingredients while adding salt and pepper, to taste.</div><div style="text-align: justify;">7. Refrigerate, then serve.</div>Neoslingerhttp://www.blogger.com/profile/10695837887644564541noreply@blogger.com0tag:blogger.com,1999:blog-4538954011300191389.post-76960294186880915282010-11-07T22:50:00.000-08:002010-11-07T22:51:30.333-08:00Chicken Potato Salad Recipe<div style="text-align: justify;">Are you looking guys what to cook this weekend in your family event? Well you could cook Chicken Potato Salad this time. Just follow the easy steps below how to cook a delicious <a href="http://thefilipinorecipes.blogspot.com/2010/11/chicken-potato-salad-recipe.html"><b>Chicken Potato Salad Recipe</b></a></div><div style="text-align: justify;">below.</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/AVvXsEjTW5jjhrB_sXO-SyOgFDM0pOo3_hEhisgnSbKswvkn0OMybZLAOMx_jyNVKFi7tuUOvV6WuLJnD2wItCAiarPNM-hRNCMxuGE4lxAscQi7o4e5frm8aP9MnoDkNty-4fi6bPSMpBCe0f6D/s1600/chicken+potato.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="217" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTW5jjhrB_sXO-SyOgFDM0pOo3_hEhisgnSbKswvkn0OMybZLAOMx_jyNVKFi7tuUOvV6WuLJnD2wItCAiarPNM-hRNCMxuGE4lxAscQi7o4e5frm8aP9MnoDkNty-4fi6bPSMpBCe0f6D/s320/chicken+potato.jpg" width="320" /></a></div><div style="text-align: justify;"><b>Chicken Potato Salad Ingredients:</b></div><div style="text-align: justify;">• 1 kilo potatoes</div><div style="text-align: justify;">• 1 big chicken breast</div><div style="text-align: justify;">• 3 pieces medium sized carrots</div><div style="text-align: justify;">• 500 ml mayonnaise</div><div style="text-align: justify;">• 1 can (836 g) pineapple tidbits or chunks</div><div style="text-align: justify;">• 1/2 cup sweet pickle relish</div><div style="text-align: justify;">• 1 cup cheddar cheese, diced (optional)</div><div style="text-align: justify;">• 3 tablespoons of chopped spring onions (optional)</div><div style="text-align: justify;">• Iodized salt to taste (pepper, optional)</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>Chicken Potato Salad Cooking Instructions:</b></div><div style="text-align: justify;">1. Estimated cooking & preparation time: 1 hour</div><div style="text-align: justify;">2. In a big pot, boil potatoes and carrots (covered with water) for about 15 to 20 minutes or until cracks on the potato skin appears. (tip: pierce a potato with a toothpick. If you can pierce it with little resistance and the toothpick comes out clean, the potatoes & carrots are cooked).</div><div style="text-align: justify;">3. Drain potatoes and carrots, let cool.</div><div style="text-align: justify;">4. Once cooled, the skin can be easily be pealed by hand.</div><div style="text-align: justify;">5. Dice the potatoes and carrots (about 1x1 cm)</div><div style="text-align: justify;">6. Boil the chicken breast in water with some salt. Let cool, then shred the chicken meat in 1 inch lengths</div><div style="text-align: justify;">7. Drain pineapple chunks or tidbits.</div><div style="text-align: justify;">8. Combine all ingredients (potatoes, chicken meat, pineapple, carrots, pickle relish, mayonnaise...) in a big bowl and salt to taste. You may add pepper if you wish.</div><div style="text-align: justify;">9. Refrigerate before serving.</div><div style="text-align: justify;">10. You may add the optional ingredients (diced cheese, chopped onions, spring onions) or a handful of raisins for added flavor.</div>Neoslingerhttp://www.blogger.com/profile/10695837887644564541noreply@blogger.com1tag:blogger.com,1999:blog-4538954011300191389.post-4816824515761209012010-11-07T22:42:00.000-08:002010-11-07T22:43:23.725-08:00Halayang Ube (Purple Yam Jam) Recipe<div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPJR6WEVP4842ElohXF6wAc4ZhmRngp88uQt1LrXXglFnu-L85ngBTXXC5Zf3HCcgMJIlQmM0hq-CKKBfSOXOKXo4-gandSL2Ap9Km8Vl29CwcLybl56alN4LlpB-WdnySA0z6RDz3H-ZO/s1600/ube.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPJR6WEVP4842ElohXF6wAc4ZhmRngp88uQt1LrXXglFnu-L85ngBTXXC5Zf3HCcgMJIlQmM0hq-CKKBfSOXOKXo4-gandSL2Ap9Km8Vl29CwcLybl56alN4LlpB-WdnySA0z6RDz3H-ZO/s1600/ube.jpg" /></a></div><b>Halayang Ube Ingredients:</b></div><div style="text-align: justify;">• 1 kilo ube yam root</div><div style="text-align: justify;">• 1/2 cup butter or margarine</div><div style="text-align: justify;">• 1 can (14 ounces) evaporated milk</div><div style="text-align: justify;">• 1/2 teaspoon of vanilla (optional)</div><div style="text-align: justify;">• 2 cans (12 ounces) condensed milk</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>Halayang Ube Cooking Instructions:</b></div><div style="text-align: justify;">1. Estimated preparation and cooking time: 2 hours</div><div style="text-align: justify;">2. Boil the unpeeled ube yam in water and simmer for 30 minutes on a pot. Drain and let cool.</div><div style="text-align: justify;">3. Peel and thinly grate the ube yam.</div><div style="text-align: justify;">4. Heat a big wok in medium heat.</div><div style="text-align: justify;">5. Melt butter or margarine, add the condensed milk and vanilla flavoring. Mix well.</div><div style="text-align: justify;">6. Add the 1 kilo grated ube yam. Adjust the heat to low</div><div style="text-align: justify;">7. Keep on mixing the ingredients for about 30 minutes or until sticky and a bit dry (but still moist).</div><div style="text-align: justify;">8. Add the evaporated milk and continue to mix for another 15 minutes.</div><div style="text-align: justify;">9. Let cool and place on a large platter.</div><div style="text-align: justify;">10. Refrigerate before serving the halayang ube.</div>Neoslingerhttp://www.blogger.com/profile/10695837887644564541noreply@blogger.com0tag:blogger.com,1999:blog-4538954011300191389.post-13893391262629566692010-11-07T22:39:00.000-08:002010-11-07T22:39:10.595-08:00Filipino Sago and Gulaman Recipe<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDOHJqnGc7ZZpWpwJVgLWbYdxdZ2gcOLPa39nzKJuRXQatvi7hiX3LDuJ3GFGSK4sAnODwkT0yrP7ypN9cwtfxpnAyOmQ2KOSc1TN_kszWsCrl0zew3hv6PHDTwbhYNEwA0yjFQQXMgAka/s1600/sagogulaman.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDOHJqnGc7ZZpWpwJVgLWbYdxdZ2gcOLPa39nzKJuRXQatvi7hiX3LDuJ3GFGSK4sAnODwkT0yrP7ypN9cwtfxpnAyOmQ2KOSc1TN_kszWsCrl0zew3hv6PHDTwbhYNEwA0yjFQQXMgAka/s1600/sagogulaman.jpg" /></a></div><b>Sago and Gulaman Ingredients:</b><br />
* 2 cups cooked sago (tapioca pearls)<br />
* 1 bar white gulaman (or 1 pack Jello) soaked in water and drained<br />
* 2 cups water<br />
* 1 cup sugar<br />
<br />
<b>Sago and Gulaman Cooking Instructions:</b><br />
1. Caramelize sugar and when golden brown add water and bring to a boil. Place in the softened gulaman (or Jello) and mix till completely melted. Strain into a baking pan. Cool and cut into cubes.<br />
<br />
2. Make a syrup following the procedure for gulaman for the sago. Continue cooking the caramelized sugar and water until syrupy. Dispense boiling water over the sago, drain and combine with the syrup. Serve with cubed gulaman with crushed ice.Neoslingerhttp://www.blogger.com/profile/10695837887644564541noreply@blogger.com0tag:blogger.com,1999:blog-4538954011300191389.post-38038293260883799402010-11-07T22:34:00.000-08:002010-11-07T22:34:08.243-08:00Filipino Leche Flan Recipe<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo4MNgsRaIwDJKKNWOkVix9B6O0W1EVbbOnbDBczfxtWmSqYjWAvfVg7CtrQoJhabrimVhUYpiT_JyeZeCbqKfmoB49OR9xIuR6_X1yObJrSEl-KMvpEBCZWlpjZln57RAINxzU5TnAq4t/s1600/lecheflan.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo4MNgsRaIwDJKKNWOkVix9B6O0W1EVbbOnbDBczfxtWmSqYjWAvfVg7CtrQoJhabrimVhUYpiT_JyeZeCbqKfmoB49OR9xIuR6_X1yObJrSEl-KMvpEBCZWlpjZln57RAINxzU5TnAq4t/s1600/lecheflan.jpg" /></a></div><div style="text-align: justify;"><b>Filipino Leche Flan Ingredients:</b><br />
• 10 egg yolks<br />
• 1 can (390g) condensed milk<br />
• 1 can (390g) evaporated milk<br />
• 1 teaspoon of vanilla extract or lemon essence<br />
<br />
<b>For the caramel:</b><br />
• 1 cup sugar<br />
• 3/4 cup water<br />
<br />
<b>Filipino Leche Flan Cooking Instructions:</b><br />
1. Preparation time: 30 minutes<br />
2. Estimated cooking time: 1 hour<br />
3. Combine the sugar & water. Bring to a boil for a few minutes until the sugar caramelize in a saucepan.<br />
4. Dispense the caramelized sugar into aluminum moulds (you can use any shape: oval, round or square) Spread the caramel on the bottom of the moulds.<br />
5. Blend well the evaporated milk, condensed milk, egg yolks and vanilla by hand or blender.<br />
6. Soothingly dispense the mixture on top of the caramel on the aluminum moulds. Load the moulds to about 1 to 1 1/4 inch thick.<br />
7. Cover moulds individually with aluminum foil.<br />
8. Steam for about 20 minutes OR<br />
9. Bake for about 45 minutes. Before baking the Leche Flan, place the moulds on a larger baking pan half filled with very hot water. Pre-heat oven to about 370 degrees before baking.<br />
10. Let cool then refrigerate.<br />
11. To serve: run a thin knife around the edges of the mould to loosen the Leche Flan. Place a platter on top of the mould and quickly turn upside down to position the golden brown caramel on top.<br />
12. You can tell when the Leche Flan is cooked by inserting a knife. If it comes out clean, it is cooked.</div>Neoslingerhttp://www.blogger.com/profile/10695837887644564541noreply@blogger.com0tag:blogger.com,1999:blog-4538954011300191389.post-7935021411720701882010-11-07T22:29:00.000-08:002010-11-07T22:29:44.139-08:00Filipino Champorado Recipe<div class="separator" style="clear: both; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpijvVWmPQ2qBXtLeYYAm3l-JCGc7_W06A_jVMQBXfQ-8Bt9RZpLtay2dvnoC93rqOP2DpV0K0T-FiQjfBy4HKY2CfpIvYLuSxFL7x8B_3FFE0nfxgfWqmRNEx77LXJu9fw4-0kTnA2PJ5/s1600/champorado.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpijvVWmPQ2qBXtLeYYAm3l-JCGc7_W06A_jVMQBXfQ-8Bt9RZpLtay2dvnoC93rqOP2DpV0K0T-FiQjfBy4HKY2CfpIvYLuSxFL7x8B_3FFE0nfxgfWqmRNEx77LXJu9fw4-0kTnA2PJ5/s320/champorado.jpg" width="320" /></a></div><div style="text-align: justify;"><b>Filipino Champorado Ingredients:</b></div><div style="text-align: justify;">• 1/2 cup (more or less to taste) sugar</div><div style="text-align: justify;">• 1/8 tsp. vanilla extract</div><div style="text-align: justify;">• 1/2 cup (more or less to taste) unsweetened cocoa</div><div style="text-align: justify;">• 2 1/2 cups water</div><div style="text-align: justify;">• some sweetened condensed milk</div><div style="text-align: justify;">• 1 cup glutinous (sweet/sticky) rice </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>Filipino Champorado Cooking Instructions:</b></div><div style="text-align: justify;">1. Cook rice in a medium-sized saucepan with 2 1/2 cups water. Stir continually.</div><div style="text-align: justify;">2. When rice is ready wherein rice should be somewhat transparent, add cocoa, sugar and vanilla.</div><div style="text-align: justify;">3. Serve in bowls with swirls of sweet condensed milk on top.</div><div style="text-align: justify;">4. Serves 4 people</div>Neoslingerhttp://www.blogger.com/profile/10695837887644564541noreply@blogger.com0tag:blogger.com,1999:blog-4538954011300191389.post-74372782675987914682010-11-07T21:55:00.000-08:002010-11-07T22:26:09.715-08:00Filipino Pastillas de Leche Recipe<b>Filipino Pastillas de Leche Ingredients:</b><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0w9Zn14Njt4tqZdtPqtLY-aYbgsHcgOn7Kh3qRMpNeu_fo32gAhQ6M9LY5YG4bbXZ2DhfthvtdWpTh9087Qah-igljuX1o6InWoZFpUj2CUOZQyzikivMnIpUaRdB8MTOnMTkyOFkmbcA/s1600/pastillas.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0w9Zn14Njt4tqZdtPqtLY-aYbgsHcgOn7Kh3qRMpNeu_fo32gAhQ6M9LY5YG4bbXZ2DhfthvtdWpTh9087Qah-igljuX1o6InWoZFpUj2CUOZQyzikivMnIpUaRdB8MTOnMTkyOFkmbcA/s1600/pastillas.jpg" /></a></div>* 1 1/2 cups fresh milk<br />
* 3 Tbsps. sugar<br />
* 1 tsp. butter<br />
* 5 Tbsps. full-cream powdered milk<br />
* 1/2 cup sugar for rolling pastillas<br />
<br />
<br />
<b>Filipino Pastillas de Leche Cooking Procedures:</b><br />
<br />
1. Boil milk and sugar into a paste.<br />
<br />
2. Add butter and powdered milk. Mix thoroughly. Let the paste rest until firm enough to handle. Divide into 20 pieces and roll into small cylinders. Roll in sugar. Wrap in colorful papel de japon (Japanese paper).<br />
<br />
<br />
<b>Filipino Pastillas de Leche Variations</b><br />
<br />
<br />
<b>Pastillas de Nangka:</b><br />
Add to basic recipe ½ cup fresh, finely chopped nangka.<br />
<br />
<br />
<b>Mocca Pastillas:</b><br />
Dissolve 1 tbsp. Instant coffee and 2 tbsp. Unsweetened cocoa, in ¼ cup boiling water. To the basic recipe, increase powdered milk by ¼ cup.<br />
<br />
<br />
<b>Pinipig Pastillas:</b><br />
Using the basic recipe, roll the pastilles balls on toasted pinipig (coat well), pressing a little to the ball. Then, roll on sugar.Neoslingerhttp://www.blogger.com/profile/10695837887644564541noreply@blogger.com0tag:blogger.com,1999:blog-4538954011300191389.post-56143020752554296202010-11-07T21:50:00.000-08:002010-11-07T22:24:47.164-08:00Filipino Cashew Sans Rival Meringue Recipe<div style="text-align: justify;">If you are looking for a Recipe to cook this coming Christmas,<a href="http://thefilipinorecipes.blogspot.com/2010/11/filipino-cashew-sans-rival-meringue.html"><b> Filipino Cashew Sans Rival Meringue</b></a> could be a good and the best to serve.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSsiE6B_S9ee8iCGNVGMemcKIfWlukJYu2qhluXlxACx9zS-fFbHl9udQtfRPiGCzMINtsGHG2xdkoBUDZII7X2FjtN2dKDkpPsDCNovhWHhghOdHmcBmIjwTzhXyrU9s0lSm8wXUC0LT9/s1600/sansrival.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSsiE6B_S9ee8iCGNVGMemcKIfWlukJYu2qhluXlxACx9zS-fFbHl9udQtfRPiGCzMINtsGHG2xdkoBUDZII7X2FjtN2dKDkpPsDCNovhWHhghOdHmcBmIjwTzhXyrU9s0lSm8wXUC0LT9/s1600/sansrival.jpg" /></a></div><b>Filipino Cashew Sans Rival Meringue Ingredients:</b></div><div style="text-align: justify;">7 each egg whites</div><div style="text-align: justify;">¾ teaspoon cream of tartar</div><div style="text-align: justify;">1 cup sugar</div><div style="text-align: justify;">1 cup cashew, coarsely chopped</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>Filipino Cashew Sans Rival Meringue Procedure:</b></div><div style="text-align: justify;">1. Preheat oven to 250°F.</div><div style="text-align: justify;">2. Beat together egg whites, cream of tartar, and sugar until stiff but not dry. Fold in nuts.</div><div style="text-align: justify;">4. Divide mixture into four 9” x 1/2”-round pans lined with parchment paper.</div><div style="text-align: justify;">5. Bake in the preheated oven for one hour or until golden.</div><div style="text-align: justify;">6. Transfer on wire racks. Cool in the pans for 5 minutes. Invert then carefully remove the parchment paper. Completely cool on wire racks.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>Buttercream</b></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>Buttercream Ingredients:</b></div><div style="text-align: justify;">¾ cup sugar</div><div style="text-align: justify;">½ cup water</div><div style="text-align: justify;">9 each egg yolks</div><div style="text-align: justify;">¾ cup butter</div><div style="text-align: justify;">¾ cup margarine</div><div style="text-align: justify;">½ teaspoon vanilla extract</div><div style="text-align: justify;">1 ¼ cups cashew for decoration</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b> Buttercream Procedures:</b></div><div style="text-align: justify;">1. Boil together sugar and water until threadlike at 220°F.</div><div style="text-align: justify;">2. Beat egg yolks at speed 6 until thick and fluffy.</div><div style="text-align: justify;">3. Continue cooking the syrup until 240°F. Pour hot syrup into egg yolks in a stream. Beat until cold.</div><div style="text-align: justify;">4. In another bowl, beat the butter compound until light. Add egg yolk mixture then vanilla. Beat until creamy.</div><div style="text-align: justify;">5. Use this to fill the meringue layers. Decorate top and sides with more buttercream.</div><div style="text-align: justify;">6. Sprinkle with cashew nuts all over. Freeze.</div>Neoslingerhttp://www.blogger.com/profile/10695837887644564541noreply@blogger.com0tag:blogger.com,1999:blog-4538954011300191389.post-52355186175433738202010-11-07T21:38:00.000-08:002010-11-07T21:38:32.347-08:00Deep-Frying Tips<div style="text-align: justify;"><span style="font-family: Verdana;"><span>Here are some tips guys if you are into Deep Frying method of cooking. Just follow the easy deep frying tips below:</span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhfHaI4uXJJcAk_Qn9A20Gsr6ThJ6d_L-1MkunRSqXZ_PNsdRS-BPpTpPfdj1xp2aqy51PRan0hDY3LiQCkalIbYa-jMySwD626EG89p-NBO2wNZ0-CUp0d46kujbD206JWJHoD53nk3em/s1600/deepfry.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="206" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhfHaI4uXJJcAk_Qn9A20Gsr6ThJ6d_L-1MkunRSqXZ_PNsdRS-BPpTpPfdj1xp2aqy51PRan0hDY3LiQCkalIbYa-jMySwD626EG89p-NBO2wNZ0-CUp0d46kujbD206JWJHoD53nk3em/s320/deepfry.jpg" width="320" /></a></div><ul style="text-align: justify;"><li><span style="font-family: Verdana;"><span>The oil must reach a good temperature to brown the exterior of</span></span> <span style="font-family: Verdana;"><span>the food quickly while cooking it. That temperature is almost</span></span><span style="font-family: Verdana;"><span> always between 350F and 375F degrees. To be sure the oil is</span></span> <span style="font-family: Verdana;"><span>right use a frying thermometer.</span></span> </li>
<li><span style="font-family: Verdana;"><span>Use canola oil for frying. It is low in saturated fat, has a</span></span> <span style="font-family: Verdana;"><span>high burning point, and does not detract from the flavor of</span></span><span style="font-family: Verdana;"><span> the food you are frying.</span></span> </li>
<li><span style="font-family: Verdana;"><span>Avoid crowding food that is deep-fat-fried. The food must be</span></span> <span style="font-family: Verdana;"><span>surrounded by bubbling oil, and you must keep the temperature</span></span><span style="font-family: Verdana;"><span> from falling too much. If you add too much food to a small</span></span> <span style="font-family: Verdana;"><span>amount of oil, the temperature will plummet, and the food will</span></span><span style="font-family: Verdana;"><span> wind up greasy and soggy.</span></span> </li>
<li><span style="font-family: Verdana;"><span>Never fill the pot more than halfway with oil; this will</span></span> <span style="font-family: Verdana;"><span>prevent bubbling over when the food is added.</span></span></li>
<li><span style="font-family: Verdana;"><span>Dry food well with paper towels before adding to the pot;</span></span> <span style="font-family: Verdana;"><span>it helps reduce splattering.</span></span></li>
</ul><div style="text-align: justify;"> </div>Neoslingerhttp://www.blogger.com/profile/10695837887644564541noreply@blogger.com0tag:blogger.com,1999:blog-4538954011300191389.post-14461044871154324062010-11-07T21:32:00.000-08:002010-11-07T21:32:40.383-08:00How to use Chopsticks<div class="separator" style="clear: both; text-align: right;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWjcjGVIXX5piAb-zcjgGfTk0lPFD0JyjrzmAwAwLayOwQIfgGL5gKcc_y2PbyaCPeHOucspQzEzaTYuCshAjMMdadLKy-wNSsMoOQO6zU3ScIAlv4Gmzv9nwEBzeYHyMFefWHLJtCrq5V/s1600/chopsticks3a.gif" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWjcjGVIXX5piAb-zcjgGfTk0lPFD0JyjrzmAwAwLayOwQIfgGL5gKcc_y2PbyaCPeHOucspQzEzaTYuCshAjMMdadLKy-wNSsMoOQO6zU3ScIAlv4Gmzv9nwEBzeYHyMFefWHLJtCrq5V/s1600/chopsticks3a.gif" /></a></div><div style="text-align: justify;">Place the first chopstick so that thicker part rests at the base of your thumb and the thinner part rests on the lower side of your middle fingertip. Bring your thumb forward so that it traps the stick firmly in place. At least two or three inches of chopstick should extend beyond your fingertip. Relax.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Now position the other chopstick so that it is held against the side of your index finger by the end of your thumb. Tap the ends of both sticks on the plate, while holding them at a slight angle to the table. Allow them to slide just a little so that the ends line up. Place a little pressure on the top chopstick. It will pivot on your index finger just above the second knuckle.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"> Remember: the bottom chopstick is stationary. The tip of the top chopstick will move towards the tip of the bottom chopstick.Encourage this. Hold those tips together firmly enough to grasp a piece of food and lift it off the plate. Place delicately into your waiting mouth. Although there's no need to stoop, you may wish to</div><div style="text-align: justify;">lean over your plate a bit during your first attempts. It might save you a clean-up! </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><a href="http://www.robsworld.org/chopsticks.html"><b>Read Chopsticks Information Here</b></a></div>Neoslingerhttp://www.blogger.com/profile/10695837887644564541noreply@blogger.com0tag:blogger.com,1999:blog-4538954011300191389.post-12867674538796274702010-11-07T21:26:00.000-08:002010-11-07T21:26:31.031-08:00Avocado<div style="text-align: justify;">Avocados will not ripen on the tree. They must be picked from the tree to initiate ripening. The leaves supply a substance that prevents ripening. The best way to store avocados is to leave them on the tree; they will store for 7 months or more when left on the tree.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">• Storage below 40 degrees F or above 70 degrees F will cause rot.</div><div style="text-align: justify;">• Some varieties will spoil below 50 degrees.</div><div style="text-align: justify;">• Ripen at room temperature (60 - 70 degrees F), then store at 45 degrees F.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>Avoid: </b>Avocados with dark sunken spots in irregular patches or cracked or broken surfaces. These are signs of decay.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>An extra tip: </b>When preparing avocados, to avoid the browning of avocado flesh when exposed to air, immediately place the peeled fruit in lemon juice until ready for use.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Avocados are about 22% fat, with the average medium size avocado containing 300 calories and 30 grams of fat.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Avocados are loaded with nutrients such as dietary fiber, vitamin B6, vitamin C, vitamin E, potassium, magnesium, and folate. They're also cholesterol and sodium free. Avocados contain 60% more potassium per ounce than bananas. This fruit is an excellent source of monounsaturated fat.</div>Neoslingerhttp://www.blogger.com/profile/10695837887644564541noreply@blogger.com0tag:blogger.com,1999:blog-4538954011300191389.post-32979041338008846602010-11-03T18:12:00.000-07:002010-11-03T18:14:54.086-07:00How To Make Super-easy Gravy?<div style="text-align: justify;">Here are the steps <a href="http://thefilipinorecipes.blogspot.com/2010/11/how-to-make-super-easy-gravy.html">how to homemade make super-easy gravy </a>from the scratch in less than 15 minutes. Just follow the steps below.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>STEP 1 Make roux: </b>Cook 3 tablespoons flour in a pan until light beige. Add 3 tablespoons butter and mix. Set aside.</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/AVvXsEi6i32g6Kv8AJK8zY_A6W0zF_U4KuZhnGH7SCV4lA7I0m7oiTE5D8ICBFnACCKode27SohapW9uOaOGTp9bhssTwCDjYvSBfChm5EDR_bjTJOiiHecLBLAJGsAEpfIjhd141q6dECfKmBxU/s1600/main-20101020112200.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6i32g6Kv8AJK8zY_A6W0zF_U4KuZhnGH7SCV4lA7I0m7oiTE5D8ICBFnACCKode27SohapW9uOaOGTp9bhssTwCDjYvSBfChm5EDR_bjTJOiiHecLBLAJGsAEpfIjhd141q6dECfKmBxU/s320/main-20101020112200.jpg" width="320" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>STEP 2: </b>Saute half an onion (minced) in 2 tablespoons butter. Add 1/2 cup finely chopped mushrooms. Add meat drippings, 1/8 teaspoon rosemary, and 2 cups chicken stock. Simmer for 5 minutes.</div><div style="text-align: justify;"><br />
</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXEGAGAVcp8r3vQpqlBMWg-wmnTRUjWNGHwdLqThqrV-xyCi5_9KDYgbj9VUIDX7wUvrkAFg-_43DUq34VHCyL3Y5Cc1oyXjHSgXNwgWM5lgVybeVQRJ2TbtoybLa2VHN5lo145CBUHGGI/s1600/main-20101020112602.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXEGAGAVcp8r3vQpqlBMWg-wmnTRUjWNGHwdLqThqrV-xyCi5_9KDYgbj9VUIDX7wUvrkAFg-_43DUq34VHCyL3Y5Cc1oyXjHSgXNwgWM5lgVybeVQRJ2TbtoybLa2VHN5lo145CBUHGGI/s320/main-20101020112602.jpg" width="320" /></a> </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>STEP 3:</b> Add 2 tablespoons cream and 3 tablespoons brandy. Season. Add roux and simmer until desired thickness is achieved. Transfer to a bowl and serve. </div><div style="text-align: justify;"><br />
</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_X3TJVsdPq2Wp4Tyki_7DrxGSC903uw5_EAI7CRF-9O1FUKt6UPMJ2i60LpnpplYSj6hegpXoXxlsFNqfV2Ot7iNBndx6TApup_zn1qZl-xgCI6CV8OqI8GeUa8uEmkVMLqh18DDo6Pwa/s1600/main-20101020111924.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_X3TJVsdPq2Wp4Tyki_7DrxGSC903uw5_EAI7CRF-9O1FUKt6UPMJ2i60LpnpplYSj6hegpXoXxlsFNqfV2Ot7iNBndx6TApup_zn1qZl-xgCI6CV8OqI8GeUa8uEmkVMLqh18DDo6Pwa/s1600/main-20101020111924.jpg" /></a> </div><br />
So easy right? Find out more Cooking Tips Here and Cooking LessonsNeoslingerhttp://www.blogger.com/profile/10695837887644564541noreply@blogger.com0tag:blogger.com,1999:blog-4538954011300191389.post-64824919221881912212010-11-03T18:01:00.000-07:002010-11-03T18:03:53.929-07:00Ginataang Gulay Recipe<div style="text-align: justify;">Vegetable is one of the food that we should eat kasi maraming nutrients at source of vitamins para sa ating katawan. Why just don't try this <a href="http://thefilipinorecipes.blogspot.com/2010/11/ginataang-gulay-recipe.html"><b>Ginataang Gulay Recipe</b></a> para sa bagong ihahain sa inyong family.<br />
<br />
<b>Ginataang Gulay Ingredients:</b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz1mN5pixzPVf2LQbh4RN6O95eSe34TnhGvx5yz-wNux9ILgrTyQ5_iz2Gi0plpb7YGVWbFw9kKBQ46oBiP8HxBvWxVx_ecCNhaTbFaXwQQKqd7D1k-qGJrsmjPCzHUergCw5CZVUPEfov/s1600/0509_ginataang-gulay_fbox.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="3" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz1mN5pixzPVf2LQbh4RN6O95eSe34TnhGvx5yz-wNux9ILgrTyQ5_iz2Gi0plpb7YGVWbFw9kKBQ46oBiP8HxBvWxVx_ecCNhaTbFaXwQQKqd7D1k-qGJrsmjPCzHUergCw5CZVUPEfov/s1600/0509_ginataang-gulay_fbox.jpg" /></a><br />
<br />
2 tablespoons corn oil<br />
1 onion, minced<br />
2 cloves garlic, minced<br />
1 tablespoon ginger, julienned<br />
200 grams white shrimp, peeled and deveined, with tails left on<br />
1 piece siling Tagalog<br />
1 to 1 1/4 cups coconut milk<br />
1 bundle morning glory (kangkong), use only tender parts and some stems<br />
2 eggplants, roasted, skins peeled off<br />
2 teaspoons fish sauce or more to taste<br />
1/4 teaspoon freshly cracked black pepper<br />
<br />
<b>Ginataang Gulay Cooking Instructions</b>:</div><ol><li>In a medium sauté pan, heat oil. Add onion and cook until translucent. Stir in the garlic, then the ginger.</li>
<li>Add the white shrimps; sauté until they turn pink. Stir in the siling Tagalog.</li>
<li>Pour in the coconut milk; stir. Add the kangkong and simmer for 2 to 3 minutes.</li>
<li>Add the eggplant and cook for another 2 to 3 minutes. Season with fish sauce and black pepper. Remove from heat, transfer to a serving plate, and serve.</li>
</ol><div style="text-align: justify;"><br />
Serves: 4<br />
Preparation Time: 15 Minutes<br />
Cooking Time: 15 Minutes</div>Neoslingerhttp://www.blogger.com/profile/10695837887644564541noreply@blogger.com0tag:blogger.com,1999:blog-4538954011300191389.post-46777992568126430402010-11-03T17:50:00.000-07:002010-11-03T17:55:14.723-07:00Beef Steak Tagalog Recipe<div style="text-align: justify;">I know this is a classic family food na niluluto ng mga Mommy's natin. So check it out the <a href="http://thefilipinorecipes.blogspot.com/2010/11/beef-steak-tagalog-recipes.html"><b>Beef Steak Tagalog Recipe</b></a> Here.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCx-WRBM_7_Z2H4V_iTF44owudEVNcoh1G7l9XgVz5WOaupAldggbpTv2qSwqL2MGkXGYxO0JQrGTmKnL_xb5WEjXuXwVm9xQGanXxnylmblhNRVE0npKLzz2XQOO8LO3N_B0yVCX2cOD9/s1600/0509_beef_steak-tagalog_fbox.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCx-WRBM_7_Z2H4V_iTF44owudEVNcoh1G7l9XgVz5WOaupAldggbpTv2qSwqL2MGkXGYxO0JQrGTmKnL_xb5WEjXuXwVm9xQGanXxnylmblhNRVE0npKLzz2XQOO8LO3N_B0yVCX2cOD9/s1600/0509_beef_steak-tagalog_fbox.jpg" /></a></div><b>Beef Steak Tagalog Ingredients:</b></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">1/4 cup calamansi juice</div><div style="text-align: justify;">1/3 cup soy sauce</div><div style="text-align: justify;">1/4 teaspoon freshly cracked black pepper</div><div style="text-align: justify;">1/2 kilo tenderloin beef, thinly sliced</div><div style="text-align: justify;">corn oil, for frying</div><div style="text-align: justify;">1 potato, cut into strips</div><div style="text-align: justify;">1/4 cup butter, for searing</div><div style="text-align: justify;">2 large onions, sliced into rings</div><div style="text-align: justify;">1/4 cup water</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>Beef Steak Tagalog Cooking Instructions:</b></div><div style="text-align: justify;"></div><ol><li>In a bowl, mix together calamansi juice, soy sauce, and black pepper.</li>
<li>Add the tenderloin beef slices and marinate for 15 to 20 minutes.</li>
<li>In a sauté pan, heat oil. Fry the potatoes until golden. Drain on a paper towel; set aside.</li>
<li>In another pan, melt 2 tablespoons butter; sear the beef slices on high heat in batches. (Drain marinade and reserve for later). Add butter as needed.</li>
<li>Once beef is cooked, add onion rings and cook until translucent.</li>
<li>Add the marinade and water, and allow to simmer for 2 to 3 minutes.</li>
<li>Before removing from heat, add the fried potato strips and mix in with the beef mixture for 1 minute. Serve immediately.</li>
</ol><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Serves: 4-6</div><div style="text-align: justify;">Prepartion Time: 15 Minutes</div><div style="text-align: justify;">Cooking Time: 15 Minutes</div>Neoslingerhttp://www.blogger.com/profile/10695837887644564541noreply@blogger.com0tag:blogger.com,1999:blog-4538954011300191389.post-86843273853112826812010-11-03T17:34:00.000-07:002010-11-03T17:45:30.830-07:00Pinakbet Rice with Lechon Kawali Bits Recipe<div style="text-align: justify;"><b>Pinakbet Rice with Lechon Kawali Bits Ingredients:</b></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">1/4 cup canola oil</div><div style="text-align: justify;">1 1/2 tablespoons minced garlic</div><div style="text-align: justify;">1 onion, sliced</div><div style="text-align: justify;">2 to 3 tablespoons bagoong balayan</div><div style="text-align: justify;">2 eggplants, sliced</div><div style="text-align: justify;">6 to 8 pieces okra, each cut into 3 pieces</div><div style="text-align: justify;">2 cups coarsely chopped squash (kalabasa)</div><div style="text-align: justify;">1 bitter gourd (ampalaya), sliced</div><div style="text-align: justify;">4 to 5 pieces sitaw, cut into 3-inch pieces</div><div style="text-align: justify;">100 grams prepared lechon kawali, sliced and deep-fried</div><div style="text-align: justify;">5 cups cooked rice</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>Pinakbet Rice with Lechon Kawali Bits Cooking Instruction:</b></div><div style="text-align: justify;"></div><ol style="text-align: justify;"><li>Boil all vegetables separately except onions and garlic. Drain well.</li>
<li>In a sauté pan, cook garlic and onions until translucent. Pour in bagoong balayan and add in all the preboiled vegetables. Toss well. Taste and season well.</li>
<li>Add the precooked lechon kawali pieces, then toss in cooked rice. Add a bit more of bagoong, if needed. </li>
</ol>Serves: 4-5<br />
Preparation Time: 15 Minutes<br />
Cooking Time 5-7 Minutes<br />
<br />
<ol style="text-align: justify;"></ol>Neoslingerhttp://www.blogger.com/profile/10695837887644564541noreply@blogger.com0