tag:blogger.com,1999:blog-89576556259311799562024-03-05T21:40:46.675-08:00Dish is EatHome Of Pinoy Especial Food DElicacies, Best Recipe in Town and Good Tasting Food made by Different Filipino CulturesDish is Eathttp://www.blogger.com/profile/08997897513518904737noreply@blogger.comBlogger79125tag:blogger.com,1999:blog-8957655625931179956.post-55288191132487704402012-03-23T23:44:00.004-07:002012-03-23T23:46:51.412-07:00Ukoy or Okoy<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMEBNa8jZptnaxQuSbPt4jL-ElW5k57dRf8ruY0PuUgahgRSCKap3FUMFf_J3wTOG3G1hqW_vZ476pwcGuEhMVjZlgfETnPEst70_vfYmLFl98Cf8mz1idAMc6iA0hyphenhyphen7Smx998HealpHXT/s1600/ukoy.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="252" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMEBNa8jZptnaxQuSbPt4jL-ElW5k57dRf8ruY0PuUgahgRSCKap3FUMFf_J3wTOG3G1hqW_vZ476pwcGuEhMVjZlgfETnPEst70_vfYmLFl98Cf8mz1idAMc6iA0hyphenhyphen7Smx998HealpHXT/s320/ukoy.jpg" width="320" /></a></div><u><b style="font-family: "Courier New",Courier,monospace;"><span style="font-size: large;"><span class="IL_AD" id="IL_AD5">Method</span> #1</span></b></u><br />
<br />
<b><span style="font-family: Arial,Helvetica,sans-serif; font-size: large;"><span class="IL_AD" id="IL_AD2">Ingredients</span>:</span></b><br />
<ul style="font-family: Arial,Helvetica,sans-serif;"><li>Sweet potatoes (camote),</li>
<li>sliced julienne style or you can use potatoes or jicama (singkamas)</li>
<li>egg whites</li>
<li>corn starch</li>
<li>bean sprouts</li>
<li>cooked shrimp (no heads)</li>
<li>salt and pepper to taste</li>
</ul><br />
<br />
<br />
<span class="fullpost"><b><span style="font-family: Arial,Helvetica,sans-serif; font-size: large;"><span class="IL_AD" id="IL_AD3">Instructions</span>:</span></b><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;">In a bowl, mix shrimps. camote, and egg white. Dissolve corn starch in a little bit of water and then </span><span class="IL_AD" id="IL_AD1" style="font-family: Arial,Helvetica,sans-serif;">add to</span><span style="font-family: Arial,Helvetica,sans-serif;"> the bowl. Mix in the bean sprouts. Add salt and pepper to taste. Heat oil in a </span><span class="IL_AD" id="IL_AD4" style="font-family: Arial,Helvetica,sans-serif;">skillet</span><span style="font-family: Arial,Helvetica,sans-serif;"> and drop in a tablespoonful of the camote mixture, and fry like frying an omelet until golden brown.</span><br style="font-family: Arial,Helvetica,sans-serif;" /><br />
<br />
<u><b><span style="font-family: "Courier New",Courier,monospace; font-size: large;">Method #2</span></b></u><br />
<b><span style="font-size: large;"><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;">Batter Ingredients:</span></span></b></span><br />
<br />
<ul style="font-family: Arial,Helvetica,sans-serif;"><li>1 cup all-purpose flour</li>
<li>1 cup cornstarch</li>
<li>1 1/2 <span class="IL_AD" id="IL_AD6">teaspoons</span> <span class="IL_AD" id="IL_AD7">baking powder</span></li>
<li>1 1/2 teaspoons salt</li>
<li>1/2 teaspoon pepper</li>
<li>1/4 cup annatto water</li>
<li>1 1/2 cups shrimp broth</li>
<li>1 egg, well beaten</li>
<li> <span class="IL_AD" id="IL_AD9">cooking</span> oil</li>
</ul><br />
<ul style="font-family: Arial,Helvetica,sans-serif;"></ul><b><span style="font-family: Arial,Helvetica,sans-serif; font-size: large;">Topping Ingredients:</span></b><br />
<br />
<ul style="font-family: Arial,Helvetica,sans-serif;"><li>2 cups bean sprouts</li>
<li>1 cup chopped green onions</li>
<li>2 pieces tofu, cut into strips</li>
<li>1/2 lb small shrimp, cleaned</li>
<li>1 cup papayas</li>
</ul><br />
<ul style="font-family: Arial,Helvetica,sans-serif;"></ul><b><span style="font-family: Arial,Helvetica,sans-serif; font-size: large;">Procedure: </span></b><br />
<ol><li> <span style="font-family: Arial,Helvetica,sans-serif;">Sift the first five batter ingredients together in a bowl.</span></li>
<li style="font-family: Arial,Helvetica,sans-serif;"> Blend in the annatto water, broth and egg.</li>
<li style="font-family: Arial,Helvetica,sans-serif;"> Beat until smooth.</li>
<li style="font-family: Arial,Helvetica,sans-serif;"> Heat oil in high heat for deep-frying. Set aside.</li>
<li style="font-family: Arial,Helvetica,sans-serif;"> Arrange a bed of bean sprouts and green papaya in a saucer.</li>
<li style="font-family: Arial,Helvetica,sans-serif;"> Top with some green onion, tofu strips and shrimps.</li>
<li style="font-family: Arial,Helvetica,sans-serif;"> Add about 1/3 cup of batter.</li>
<li style="font-family: Arial,Helvetica,sans-serif;"> Slide the mixture carefully into the hot oil.</li>
<li style="font-family: Arial,Helvetica,sans-serif;"> Fry until crisp and brown on <span class="IL_AD" id="IL_AD10">both sides</span>. Drain.</li>
<li style="font-family: Arial,Helvetica,sans-serif;"> Serve with a mixture of vinegar and crushed garlic for dipping seasoned with salt and pepper.</li>
</ol><b><span style="font-size: large;"><br style="font-family: "Courier New",Courier,monospace;" /></span></b><u><b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">Method #3</span></span></b></u><br />
<b><span style="font-family: Arial,Helvetica,sans-serif; font-size: large;"><br />
</span></b><b><span style="font-family: Arial,Helvetica,sans-serif; font-size: large;">Ingredients:</span></b><br />
<br />
<ul style="font-family: Arial,Helvetica,sans-serif;"><li>1 kilo togonton (small shrimp)</li>
<li>1 tablespoon salt</li>
<li>1/4 teaspoon pepper</li>
<li>1/2 cup cornstarch</li>
<li>oil for frying</li>
</ul><br />
<ul style="font-family: Arial,Helvetica,sans-serif;"></ul><b><span style="font-family: Arial,Helvetica,sans-serif; font-size: large;">Procedure:</span></b><b><span style="font-family: Arial,Helvetica,sans-serif; font-size: large;"></span></b><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1. Clean and drain togonton.</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">2. Mix well with salt, pepper and cornstarch.</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">3. Form into patties then deep fry in hot oil until crisp and borwn.</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">4. Drain on </span><span class="IL_AD" id="IL_AD8" style="font-family: Arial,Helvetica,sans-serif;">paper towels</span><span style="font-family: Arial,Helvetica,sans-serif;">.</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">5. Serve with vinegar and crushed garlic dip.</span>Dish is Eathttp://www.blogger.com/profile/08997897513518904737noreply@blogger.comtag:blogger.com,1999:blog-8957655625931179956.post-6837731789890482612012-03-23T23:36:00.002-07:002012-03-23T23:36:47.766-07:00Espasol<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcNHi4ZhklPHiHRu3C0RuKU3-e5e1UPEyefU5lMfdN36ukPzP0DSHQ5yOx9RrToPRT1zW7f8S8Xff83wT7dKH6KSQqFINXl7IuD8Lv1w4PbaYwgFlltAuw3imut9qPUUpzLwvCo22b2LaF/s1600/espasol.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcNHi4ZhklPHiHRu3C0RuKU3-e5e1UPEyefU5lMfdN36ukPzP0DSHQ5yOx9RrToPRT1zW7f8S8Xff83wT7dKH6KSQqFINXl7IuD8Lv1w4PbaYwgFlltAuw3imut9qPUUpzLwvCo22b2LaF/s1600/espasol.jpg" /></a></div><b><span style="font-family: Arial,Helvetica,sans-serif; font-size: large;"><span class="IL_AD" id="IL_AD1">Ingredients</span>:</span></b><br />
<ul style="font-family: Arial,Helvetica,sans-serif;"><li>1 cup malagkit (glutinous rice)</li>
<li>4 cups rice flour, toasted until light brown</li>
<li>2 cups sugar</li>
<li>1 cup coconut milk</li>
<li>1-1/2 cups toasted shredded coconut</li>
<li>Anise seeds</li>
</ul><span class="fullpost"><b><span style="font-family: Arial,Helvetica,sans-serif; font-size: large;"></span></b></span><br />
<span class="fullpost"><b><span style="font-family: Arial,Helvetica,sans-serif; font-size: large;"></span></b></span><br />
<span class="fullpost"><b><span style="font-family: Arial,Helvetica,sans-serif; font-size: large;"></span></b></span><br />
<span class="fullpost"><b><span style="font-family: Arial,Helvetica,sans-serif; font-size: large;"></span></b></span><br />
<br />
<span class="fullpost"><b><span style="font-family: Arial,Helvetica,sans-serif; font-size: large;">Procedure:</span></b><br />
<br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;"> </span></span><br />
<ol style="font-family: Arial,Helvetica,sans-serif;"><li> Boil the malagkit.</li>
<li> Place sugar, anise seeds and coconut milk in a saucepan; let boil until thick.</li>
<li> Add toasted shredded coconut and cook for 3 minutes.</li>
<li> Add boiled malagkit, stir and cook until thick.</li>
<li> <span class="IL_AD" id="IL_AD5">Remove</span> from fire and add 3 cups toasted rice flour.</li>
<li> Mix with a wooden spoon and pass through a cornmeal grinder.</li>
<li> Divide into 2 parts and roll (about 2-1/2-inch in diameter). using <span class="IL_AD" id="IL_AD3">the rest</span> of the rice flour for rolling.</li>
<li> Slice into 1/2-inch thick pieces.</li>
</ol><span style="font-family: Arial,Helvetica,sans-serif;"> </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"> Yield: 30 pieces.</span>Dish is Eathttp://www.blogger.com/profile/08997897513518904737noreply@blogger.comtag:blogger.com,1999:blog-8957655625931179956.post-14986528132413387772012-03-23T23:32:00.001-07:002012-03-23T23:32:47.497-07:00Turon (Banana Fritters)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTxIqN_rBk6nvGebvbqDN90jLUS3CqiyPNG5u71SrdV-aoqBmAyb4GZTvxImAKqOkwUKOPnP3l2WZ19dSaXVVITmH4j9Pin-b6q23vtErUALF2tioPcHZ5hcP99gZoEwkAseAPYRw4E_hj/s1600/SZfTw8xW13c2333303835383htHSZfTw_1253245410.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTxIqN_rBk6nvGebvbqDN90jLUS3CqiyPNG5u71SrdV-aoqBmAyb4GZTvxImAKqOkwUKOPnP3l2WZ19dSaXVVITmH4j9Pin-b6q23vtErUALF2tioPcHZ5hcP99gZoEwkAseAPYRw4E_hj/s1600/SZfTw8xW13c2333303835383htHSZfTw_1253245410.jpg" /></a></div><div style="font-family: Arial,Helvetica,sans-serif;"><b><span style="font-size: large;"><span class="IL_AD" id="IL_AD2">Ingredients</span>:</span></b></div><ul style="font-family: Arial,Helvetica,sans-serif;"><li>6 pcs banana (saba), halved</li>
<li>langka, sliced in small pieces</li>
</ul><span class="fullpost"></span><br />
<ul style="font-family: Arial,Helvetica,sans-serif;"><li><span class="fullpost">1 cup brown sugar</span></li>
<span class="fullpost">
<li>lumpia wrappers</li>
<li>2 cups cooking oil</li>
<li>flour dissolved in water</li>
<li>sesame seeds (optional)</li>
</span></ul><span class="fullpost"></span><br />
<span class="fullpost"></span><br />
<span class="fullpost"></span><br />
<span class="fullpost"><br />
<br />
<b><span style="font-family: Arial,Helvetica,sans-serif; font-size: large;"> </span></b></span><br />
<br />
<span class="fullpost"><b><span style="font-family: Arial,Helvetica,sans-serif; font-size: large;">Utensils:</span></b><br />
</span><br />
<ul style="font-family: Arial,Helvetica,sans-serif;"><li><span class="fullpost">fork</span></li>
<span class="fullpost">
<li>tongs</li>
<li>sifter</li>
<li>wooden spoon or ladle</li>
<li>plate</li>
<li>frying pan</li>
<li>stove</li>
</span></ul><span class="fullpost"><b><span style="font-family: Arial,Helvetica,sans-serif; font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Procedure</span></span><span style="font-family: Arial,Helvetica,sans-serif; font-size: large;">:</span></b><br />
<br />
<ol style="font-family: Arial,Helvetica,sans-serif;"><li>Heat 2 cups <span class="IL_AD" id="IL_AD10">cooking oil</span> in a frying pan.</li>
<li>While waiting for the cooking oil to get hot, prepare <span class="IL_AD" id="IL_AD7">materials</span> for making banana fritters.</li>
<li>Place three pieces of saba cut into halves on a plate.</li>
<li>Sprinkle a little amount of <span class="IL_AD" id="IL_AD8">brown sugar</span> over the pieces of banana. Use fork to spread sugar evenly.</li>
<li>Make sure both sides of the banana pieces are sprinkled with sugar. In this way, the brown sugar will mix well with the juice of the banana and will give the turon a more pleasing taste.</li>
<li>Wrap th banana sprinkled with brown sugar in lumpia wrappers.</li>
<li>Apply dissolved flour at both ends of the lumpia wrapper to seal its edges together.</li>
<li>Follow the same procedure to wrap <span class="IL_AD" id="IL_AD9">the rest</span> of the remaining bananas, which have been sprinkled with brown sugar.</li>
<li>To enahance and add taste to the turon you are preparing, put two slices of langka on top of each piece of banana before wrapping them.</li>
<li>Deep fry in hot cooking oil.</li>
<li>Turn the fritters from one side to another while frying to prevent any part of the wrapper from getting burned.</li>
<li>Fry the banana for 3 minutes or until lumpia wrapper turns light brown. Remove fritters from frying pan with a pair of tongs.</li>
<li>Put cooked fritters on a wire strainer or <span class="IL_AD" id="IL_AD1">wire rack</span> to drain them of excess oil before serving.</li>
<li>Serve banana fritters hot.</li>
<li>This <span class="IL_AD" id="IL_AD6">recipe</span> is good for 6-12 pieces of banana fritters.</li>
</ol></span>Dish is Eathttp://www.blogger.com/profile/08997897513518904737noreply@blogger.comtag:blogger.com,1999:blog-8957655625931179956.post-37484866832076575812012-03-23T23:26:00.000-07:002012-03-23T23:26:45.443-07:00Squash Maja<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCQR8Tp2O5BRI9IAp8iAhUeC0pL0u-sktAsfcNB3QqWJihtWLsWnuG6pWJFX9k5sKYfYw9pdMezF4Uyq9Ht1FNrfKH716qI50GzWOsQWvZ-Ans_xhRt-DFHPm-_9x_TehGRRjXSs9McwNG/s1600/squash-maja.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCQR8Tp2O5BRI9IAp8iAhUeC0pL0u-sktAsfcNB3QqWJihtWLsWnuG6pWJFX9k5sKYfYw9pdMezF4Uyq9Ht1FNrfKH716qI50GzWOsQWvZ-Ans_xhRt-DFHPm-_9x_TehGRRjXSs9McwNG/s320/squash-maja.jpg" width="320" /></a></div><span style="font-family: Arial,Helvetica,sans-serif; font-size: large;"><strong>Ingredients:</strong></span><br />
<div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><ul><li> 1 cup cornstarch</li>
<li> 1 cup fresh/evaporated milk</li>
<li> 1 box 42.5 g raisins (optional)</li>
<li> 1 cup squash, cooked and mashed</li>
<li> 3 cups coconut milk</li>
<li> 1 cup sugar</li>
</ul><br />
<br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif; font-size: large;"> <strong>Directions:</strong></span><br />
<div class="separator" style="clear: both; text-align: center;"></div><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1. Combine cornstarch and milk in a bowl. Stir until completely dissolved. Add raisins. Stir to mix well. Set aside.</span><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;"> 2. In a medium pot, combine squash, coconut milk and sugar. Bring to a boil.</span><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;"> 3. Reduce the heat, add the cornstarch mixture. Stir constantly in one direction until the mixture are thick and no longer cloudy. Remove from heat.</span><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;"> 4. Pour into any molder or a buttered dish and leave to cool in refrigerator for at least 1 hour before serving.</span>Dish is Eathttp://www.blogger.com/profile/08997897513518904737noreply@blogger.comtag:blogger.com,1999:blog-8957655625931179956.post-50860877740440019162012-03-23T23:21:00.000-07:002012-03-23T23:21:25.525-07:00Sapin-Sapin Palitaw Espesyal<div class="hrecipe"><span class="item"></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuguNjktRQ1kQnxtGNctVmepRINRMMRGdiRgb_ib2LEtsZHsvvXWnUFEhRfFPlRvTSQFciS7YSbcNxU2Qd4Eht6ZL1Q64YCizp7O2oDRG5sbTIs7F5avV7V1UP52zbjhdYRcIpgeWt0q6Y/s1600/palitaw.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/AVvXsEiuguNjktRQ1kQnxtGNctVmepRINRMMRGdiRgb_ib2LEtsZHsvvXWnUFEhRfFPlRvTSQFciS7YSbcNxU2Qd4Eht6ZL1Q64YCizp7O2oDRG5sbTIs7F5avV7V1UP52zbjhdYRcIpgeWt0q6Y/s320/palitaw.JPG" width="320" /></a></div><div id="recipeseo-ingredients" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Ingredients:</span></div><ul id="recipeseo-ingredients-list" style="font-family: Arial,Helvetica,sans-serif;"><li class="ingredient" id="recipeseo-ingredient-0"><span class="amount" id="recipeseo-ingredient-0-amount">1/2 kilo</span> <span class="name" id="recipeseo-ingredient-0-name">glutinous rice (malagkit)</span></li>
<li class="ingredient" id="recipeseo-ingredient-1"><span class="amount" id="recipeseo-ingredient-1-amount"></span> <span class="name" id="recipeseo-ingredient-1-name">water (for soaking and boiling)</span></li>
<li class="ingredient" id="recipeseo-ingredient-2"><span class="amount" id="recipeseo-ingredient-2-amount">4 cups</span> <span class="name" id="recipeseo-ingredient-2-name">freshly grated coconut</span></li>
<li class="ingredient" id="recipeseo-ingredient-3"><span class="amount" id="recipeseo-ingredient-3-amount">1 cup</span> <span class="name" id="recipeseo-ingredient-3-name">sesame seeds, toasted</span></li>
<li class="ingredient" id="recipeseo-ingredient-4"><span class="amount" id="recipeseo-ingredient-4-amount">1 cup</span> <span class="name" id="recipeseo-ingredient-4-name">white sugar</span></li>
</ul><div id="recipeseo-instructions" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">How to prepare:</span></div><ol class="instructions" id="recipeseo-instructions-list" style="font-family: Arial,Helvetica,sans-serif;"><li class="instruction" id="recipeseo-instruction-0">Soak glutinous rice in water overnight. This will allow the rice grains to absorb some of the water. </li>
<li class="instruction" id="recipeseo-instruction-1">The next day, drain the water. Grind the rice using a miller or a grinder. If you don't have any of these, you can bring them to your local market where you can have it ground. The end result is a dough of rice flour in a pasty consistency. If you don't want to follow this tedious task, you can buy ready-made glutinous rice dough from your nearest public market. Just ask your friendly neighborhood rice vendor. </li>
<li class="instruction" id="recipeseo-instruction-2">In a deep, large sauce pan, bring water to a boil. The water level should be about 5 inches deep. </li>
<li class="instruction" id="recipeseo-instruction-3">Take about a spoonful of the rice dough and form it into a ball between the palms of your hands. Now, flatten it in the middle using your thumb until it takes the shape of a tongue. </li>
<li class="instruction" id="recipeseo-instruction-4">Poach the flattened dough into the pot of briskly boiling water. Wait for a few seconds. You will know it's done when it starts to float. </li>
<li class="instruction" id="recipeseo-instruction-5">Once done, remove it from water using a spatula with holes. Place the cooked palitaw on a bed of grated coconut. Turn it over to cover both sides. Set aside. </li>
<li class="instruction" id="recipeseo-instruction-6">Repeat the steps with the remaining rice dough. You can poach more than one piece at a time as long as it's not overcrowded. Overcrowding the pan will greatly reduce the heat of the boiling water. </li>
<li class="instruction" id="recipeseo-instruction-7">In a separate small bowl, mix sugar and toasted sesame seeds (Sesame seeds can be toasted for about 2 to 3 minutes on a hot skillet over medium heat). Sprinkle this mixture over the cooked palitaw as you serve them. </li>
<li class="instruction" id="recipeseo-instruction-8">Enjoy with a hot cup of tea or coffee.</li>
</ol></div>Dish is Eathttp://www.blogger.com/profile/08997897513518904737noreply@blogger.comtag:blogger.com,1999:blog-8957655625931179956.post-17905026719403501592012-03-23T23:15:00.000-07:002012-03-23T23:15:30.145-07:00Tupig<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUeMfSKoDnv6-oNgXehG6KIr4etwrkiQ-9qqAe8G77rio3I_gTtX7_GvaOLTAD7YKW9v1gFett1eW_58zcBSUZwcI26Vbq8mjM774pVo_V7pMO9ztAfXFeg1E5aZM0TgGTq9KdTwJUMOUk/s1600/tupig-ilocano.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/AVvXsEjUeMfSKoDnv6-oNgXehG6KIr4etwrkiQ-9qqAe8G77rio3I_gTtX7_GvaOLTAD7YKW9v1gFett1eW_58zcBSUZwcI26Vbq8mjM774pVo_V7pMO9ztAfXFeg1E5aZM0TgGTq9KdTwJUMOUk/s320/tupig-ilocano.jpg" width="320" /></a></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><strong> <span class="IL_AD" id="IL_AD1">Ingredients</span>:</strong></span></div><br />
<ul><li> <span style="font-family: Arial,Helvetica,sans-serif;">2 cups glutinous rice, soaked </span><span class="IL_AD" id="IL_AD2" style="font-family: Arial,Helvetica,sans-serif;">overnight</span></li>
<li style="font-family: Arial,Helvetica,sans-serif;"> 1 cup sugar</li>
<li style="font-family: Arial,Helvetica,sans-serif;"> 1 cup young coconut, shredded into strips</li>
<li style="font-family: Arial,Helvetica,sans-serif;"> banana leaves passed through flames to wilt</li>
</ul><span style="font-family: Arial,Helvetica,sans-serif;"> </span> <span style="font-family: Arial,Helvetica,sans-serif; font-size: large;"><strong>Procedures:</strong></span><br />
<div style="font-family: Arial,Helvetica,sans-serif;"><br />
1. Grind the rice until fine.<br />
2. Transfer the ground rice to a choose cloth. Tie the end of the cheese cloth. Press to remove excess water.<br />
3. Place the ground rice into a tray to dry a little.<br />
4. Add the sugar and young coconut. Mix well. Add water to form a soft mixture.<br />
5. Place 3 tablespoons of the mixture, form into a cylinder and place in banana leaves. Flatten a little before broiling over hot charcoal.<br />
6. The tupig is done when the filling is brownish and chewy in consistency.</div>Dish is Eathttp://www.blogger.com/profile/08997897513518904737noreply@blogger.comtag:blogger.com,1999:blog-8957655625931179956.post-25184465386470025012012-03-23T23:03:00.000-07:002012-03-23T23:03:05.998-07:00Banana Pastillas<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8E8JswPGoW2JqHxbs6OfWIMJPhJwo4A7OKaw8B5pZrE5znzyR-W7H5FzlEGV1NT9Fjl_JeAnCODnFojoGSePWaJTdFFJlf9RTE7jfj6vOQ78WTiNSeiK6KFC96PXqk7ZT1j5S7VY4y2Gg/s1600/pastillas.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8E8JswPGoW2JqHxbs6OfWIMJPhJwo4A7OKaw8B5pZrE5znzyR-W7H5FzlEGV1NT9Fjl_JeAnCODnFojoGSePWaJTdFFJlf9RTE7jfj6vOQ78WTiNSeiK6KFC96PXqk7ZT1j5S7VY4y2Gg/s1600/pastillas.jpg" /></a></div><span style="font-family: Arial,Helvetica,sans-serif; font-size: large;"><strong>Ingredients:</strong></span><br />
<span style="font-family: Arial,Helvetica,sans-serif; font-size: large;"><strong> </strong></span> <br />
<div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">1 kg ripe banana (saba) butter or margarine<br />
300 gm sugar</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><span style="font-size: large;"> </span><span style="font-size: large;"><span id="more-188"></span></span><br />
<span style="font-size: large;"><strong>How to cook Banana Pastillas:</strong></span><br />
<ul style="font-family: Arial,Helvetica,sans-serif;"><li><span style="font-size: small;">Boil ripe saba banana; slice 3 cm thick.</span></li>
<li><span style="font-size: small;">Add 1 /2 cup water for every 2 cups sliced banana and mix thoroughly.</span></li>
<li><span style="font-size: small;">Mix sugar and banana in pan. Let simmer under low fire.</span></li>
<li><span style="font-size: small;">Mix evenly. Transfer to mixing board lined with waxed paper.</span></li>
<li><span style="font-size: small;">Flatten and even up mixture with rolling pin until 1 cm thick.</span></li>
<li><span style="font-size: small;">Add butter and sprinkle with sugar. Slice into 4 cm x 1 cm pieces.</span></li>
<li><span style="font-size: small;">Let cool then wrap in candy wrapper.</span></li>
</ul>Dish is Eathttp://www.blogger.com/profile/08997897513518904737noreply@blogger.comtag:blogger.com,1999:blog-8957655625931179956.post-47715733799035043472012-03-22T09:09:00.001-07:002012-03-22T09:10:26.965-07:00Ginataan Mais<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2QQ6rmbBTJFDgQV4xHxaqoXcm59afhftXuXTTOgAs_6r_2satBk5UQ0_WyNkK_0eTHUIfENkwZgep6Q3IjtGX-dTabpMEyRrMmV8csvfYnYj0tkNJMuVw47twqCkJwNirLfLax48b3LGs/s1600/ginataang_mais-81280.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="235" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2QQ6rmbBTJFDgQV4xHxaqoXcm59afhftXuXTTOgAs_6r_2satBk5UQ0_WyNkK_0eTHUIfENkwZgep6Q3IjtGX-dTabpMEyRrMmV8csvfYnYj0tkNJMuVw47twqCkJwNirLfLax48b3LGs/s320/ginataang_mais-81280.jpg" width="320" /></a></div><div class="ingredients"><h4 class="ingredients"><span style="font-size: large;">Ingredients:</span></h4><ul class="ingredients"><li class="ingredient" style="font-family: Arial,Helvetica,sans-serif;">4 cups coconut milk</li>
<li class="ingredient" style="font-family: Arial,Helvetica,sans-serif;">1/2 cup glutinous rice (malagkit)</li>
<li class="ingredient" style="font-family: Arial,Helvetica,sans-serif;">1 cup whole kernel corn</li>
<li class="ingredient"><span style="font-family: Arial,Helvetica,sans-serif;">3/4 cup granulated suga</span>r</li>
</ul><div class="instructions"><h4 class="instructions" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Cooking Procedure:</span></h4><ol class="instructions" style="font-family: Arial,Helvetica,sans-serif;"><li>Combine coconut milk and glutinous rice in a cooking pot then turn on the heat. Let the coconut milk boil.</li>
<li>Once the coconut milk is boiling, stir the mixture to prevent the glutinous rice from sticking. Set the heat to low and let the rice cook while stirring once in a while. This will take approximately 12 to 15 minutes.</li>
<li>Add the whole kernel corn and cook for 5 minutes.</li>
<li>Put-in the sugar and stir thoroughly. Cook for 2 more minutes.</li>
<li>Transfer to a serving bowl and serve.</li>
<li>Share and enjoy!</li>
</ol></div></div>Dish is Eathttp://www.blogger.com/profile/08997897513518904737noreply@blogger.comtag:blogger.com,1999:blog-8957655625931179956.post-80885410112858432142012-03-22T09:06:00.000-07:002012-03-22T09:06:41.467-07:00Bibingka<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpnMmX7ou4mD1JWrCYpnvaphfZvZRk2F6GLdvxzm6rhPnWY81QZ9UlPKVOlQtQ7eJ8CXAbId-lpvm-6OgDwK6AXtkCAIJdQx0pRO2sFspG8HD2d_l_EoRu6y3jFfed8UWQhQX5G8441ynX/s1600/bibingka.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpnMmX7ou4mD1JWrCYpnvaphfZvZRk2F6GLdvxzm6rhPnWY81QZ9UlPKVOlQtQ7eJ8CXAbId-lpvm-6OgDwK6AXtkCAIJdQx0pRO2sFspG8HD2d_l_EoRu6y3jFfed8UWQhQX5G8441ynX/s1600/bibingka.jpg" /></a></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><strong>Ingredients:</strong></span></div><ul style="font-family: Arial,Helvetica,sans-serif;"><li>1 cup rice flour</li>
<li>1/8 teaspoon salt</li>
<li>2 1/2 teaspoon baking powder</li>
<li>3 tablespoons butter</li>
<li>1 cup granulated sugar</li>
<li>1 cup coconut milk</li>
<li>1/4 cup fresh milk</li>
<li>1 piece salted duck egg, sliced</li>
<li>1/2 cup grated cheese</li>
<li>3 pieces raw eggs</li>
<li>Pre-cut banana leaf</li>
</ul><br />
<br />
<div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><strong>Procedure:</strong></span></div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;">1. Preheat oven to 375 degrees Fahrenheit.</div><div style="font-family: Arial,Helvetica,sans-serif;">2. Combine rice flour, baking powder, and salt then mix well. Set aside.</div><div style="font-family: Arial,Helvetica,sans-serif;">3. Cream butter then gradually put-in sugar while whisking.</div><div style="font-family: Arial,Helvetica,sans-serif;">4. Add the eggs then whisk until every ingredient is well incorporated.</div><div style="font-family: Arial,Helvetica,sans-serif;">5. Gradually add the rice flour, salt, and baking powder mixture then continue mixing.</div><div style="font-family: Arial,Helvetica,sans-serif;">6. Pour-in coconut milk and fresh milk then whisk some more for 1 to 2 minutes.</div><div style="font-family: Arial,Helvetica,sans-serif;">7. Arrange the pre-cut banana leaf on a cake pan or baking pan.</div><div style="font-family: Arial,Helvetica,sans-serif;">8. Pour the mixture on the pan.</div><div style="font-family: Arial,Helvetica,sans-serif;">9. Bake for 15 minutes.</div><div style="font-family: Arial,Helvetica,sans-serif;">10. Remove from the oven then top with sliced salted egg and grated cheese (do not turn the oven off).</div><div style="font-family: Arial,Helvetica,sans-serif;">11. Put back in the oven and bake for 15 to 20 minutes or until the color of the top turn medium brown.</div><div style="font-family: Arial,Helvetica,sans-serif;">12. Remove from the oven and let cool.</div><div style="font-family: Arial,Helvetica,sans-serif;">13. Brush with butter and sprinkle some sugar on top. You can also top this with grated coconut.</div><div style="font-family: Arial,Helvetica,sans-serif;">14. Serve. Share and enjoy!</div>Dish is Eathttp://www.blogger.com/profile/08997897513518904737noreply@blogger.comtag:blogger.com,1999:blog-8957655625931179956.post-27438707661785979102012-03-22T09:02:00.002-07:002012-03-22T09:03:39.459-07:00Buko Pie<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3rbmHYV0jsp19EuXkCZg2F7M6t6MuaSM2OZcB7WLrAqJ_UZ6Cg5A31frORvLfp2s2CV6vPANe2irqJipaiq9fK9bT9rqqqcM8cOo7s1HileSEMRJGsKYpTyPPHlHZf3KzuuJfc-9m4ppZ/s1600/nenengsbukopie.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/AVvXsEi3rbmHYV0jsp19EuXkCZg2F7M6t6MuaSM2OZcB7WLrAqJ_UZ6Cg5A31frORvLfp2s2CV6vPANe2irqJipaiq9fK9bT9rqqqcM8cOo7s1HileSEMRJGsKYpTyPPHlHZf3KzuuJfc-9m4ppZ/s320/nenengsbukopie.jpg" width="320" /></a></div><span style="font-size: large;"><b>Ingredients:</b></span><br />
<ul style="font-family: Arial,Helvetica,sans-serif;"><li>2 cups all-purpose flour</li>
<li>1/3 cup butter</li>
<li>1 teaspoon salt</li>
<li>1/3 cup vegetable shortening</li>
<li>6 to 8 tablespoons cold water</li>
<li>2 cups young coconut meat</li>
<li>3/4 cup granulated white sugar</li>
<li>1/2 cup cornstarch diluted in 1/2 cup young coconut water</li>
<li>1/2 cup evaporated milk</li>
</ul><br />
<br />
<br />
<br />
<div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><b>Cooking procedure:</b></span></div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;">1. Create the crust</div><div style="font-family: Arial,Helvetica,sans-serif;">1.1 Combine flour and salt then mix using a balloon whisk.<br />
1.2 Add butter and shortening then mix using a pastry mixer.<br />
1.3 Gradually add cold water a tablespoon at a time while mixing the ingredients.<br />
1.4 When everything is completely mixed, gather the mixture and divide into two equal parts.<br />
1.5 In a flat surface flatten each of the dough and roll using a rolling pin until wide enough to fit an eight or nine inch cake pan. Note: Sprinkle flour over the flat surface to prevent the dough from sticking or use a silicon mat.<br />
1.6 Arrange the first dough over the cake pan. This will be the base.<br />
1.7 Set the second flattened dough aside. This will be needed after arranging the filling in the cake pan.</div><div style="font-family: Arial,Helvetica,sans-serif;">2. Make the filling</div><div style="font-family: Arial,Helvetica,sans-serif;">2.1 Heat a saucepan and pour-in the milk. Let boil.<br />
2.2 Add the granulated white sugar and stir.<br />
2.3 Put-in the young coconut meat and cook for 3 minutes.<br />
2.4 Pour-in the cornstarch diluted in young coconut water and stir thoroughly while cooking. Cook until the texture thickens.<br />
2.5 Turn-off the heat and allow the mixture to cool down.</div><div style="font-family: Arial,Helvetica,sans-serif;">3. Preheat oven to 375 degrees Fahrenheit.</div><div style="font-family: Arial,Helvetica,sans-serif;">4. Arrange the cooked filling in the cake pan.</div><div style="font-family: Arial,Helvetica,sans-serif;">5. Put the second crust over the filling and seal the sides.</div><div style="font-family: Arial,Helvetica,sans-serif;">6. Create holes on the secondary crust using a fork. This will serve as exhaust vents that will prevent the crust from deforming.</div><div style="font-family: Arial,Helvetica,sans-serif;">7. Bake for 45 to 55 minutes or until the color turns golden brown. Note: Baking time may vary; make sure to check the color of the crust to determine if baking is complete.</div><div style="font-family: Arial,Helvetica,sans-serif;">8. Let cool and serve. Share and enjoy!</div>Dish is Eathttp://www.blogger.com/profile/08997897513518904737noreply@blogger.comtag:blogger.com,1999:blog-8957655625931179956.post-31085874687370613222012-03-22T08:58:00.000-07:002012-03-22T08:58:20.004-07:00Ube Halaya<span id="more-3359"></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgochKDBtPRd5lYiI-ME8cq44VFClf3CBo3lUhD5zvDexIRjaBv8FnU7C9jnu97Pg_hMPMTXN4oJVMRuATkaVnQGcvio_BHoCVq-YyAy5_-Y7G5jdI0OyEeHjvcOiheXr00l4jnHVndLEUI/s1600/Ube+Halaya+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgochKDBtPRd5lYiI-ME8cq44VFClf3CBo3lUhD5zvDexIRjaBv8FnU7C9jnu97Pg_hMPMTXN4oJVMRuATkaVnQGcvio_BHoCVq-YyAy5_-Y7G5jdI0OyEeHjvcOiheXr00l4jnHVndLEUI/s1600/Ube+Halaya+1.jpg" /></a></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><strong>Ingredients:</strong></span></div><br />
<ul style="font-family: Arial,Helvetica,sans-serif;"><li>1 lb. boiled purple yam, grated, shredded, or mashed</li>
<li>14 ounces condensed milk (about 1 can)</li>
<li>1 teaspoon vanilla extract</li>
<li>¼ cup butter</li>
</ul><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><strong>Cooking procedure:</strong></span></div><br />
<div style="font-family: Arial,Helvetica,sans-serif;">1. Heat a cooking pot then put-in the butter and let it melt.</div><div style="font-family: Arial,Helvetica,sans-serif;">2. Add the condensed milk then stir well.</div><div style="font-family: Arial,Helvetica,sans-serif;">3. Put-in the purple yam then continue stirring.</div><div style="font-family: Arial,Helvetica,sans-serif;">4. Add the vanilla extract and stir occasionally until the texture of the mixture becomes really thick (about 15 to 20 minutes under low fire)</div><div style="font-family: Arial,Helvetica,sans-serif;">5. Transfer the mixture to a mold or any container and let the temperature cool down.</div><div style="font-family: Arial,Helvetica,sans-serif;">6. Refrigerate for at least 2 hours then serve.</div><div style="font-family: Arial,Helvetica,sans-serif;">7. Share and enjoy!</div>Dish is Eathttp://www.blogger.com/profile/08997897513518904737noreply@blogger.comtag:blogger.com,1999:blog-8957655625931179956.post-5237188469883413732012-03-22T08:55:00.000-07:002012-03-22T08:55:06.966-07:00Leche Flan<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW2tyG4hL4SC0H-apm4uZWDYqt3zi7EpptbtK0AsC3-SHXuaaJGuIS81XOvq2PFXz4zUUh_mszj-DagmxNJl-emWJkytG-z5PmieKJC4gYvjmYnkKkSiWQMI1LQKziNt9wJywOmM9IVvfp/s1600/leche_flan.jpeg" 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/AVvXsEhW2tyG4hL4SC0H-apm4uZWDYqt3zi7EpptbtK0AsC3-SHXuaaJGuIS81XOvq2PFXz4zUUh_mszj-DagmxNJl-emWJkytG-z5PmieKJC4gYvjmYnkKkSiWQMI1LQKziNt9wJywOmM9IVvfp/s320/leche_flan.jpeg" width="320" /></a></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><b>Ingredients:</b></span></div><br />
<div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">10 pieces raw eggs</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">1 small can condensed milk</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">1 cup fresh milk (or evaporated milk)</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">1 cup granulated sugar</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">1 tsp vanilla extract</span></div><br />
<br />
<div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><b>Cooking procedure:</b></span></div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">1. Using all the eggs, separate the yolk from the egg white (only egg yolks will be used).</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">2. Place the egg yolks in a big bowl then beat them using a fork or an egg beater</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">3. Add the condensed milk and mix thoroughly</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">4. Pour-in the fresh milk and mix well</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">5. Put the mold (llanera) on top of the stove and heat using low fire</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">6. Put-in the granulated sugar on the mold and mix thoroughly until the solid sugar turns into liquid (caramel) having a light brown color</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">7. Spread the caramel (liquid sugar) evenly on the flat side of the mold</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">8. Wait for 5 minutes then pour the egg yolk and milk mixture on the mold</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">9. Cover the top of the mold using an Aluminum foil</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">10. Steam the mold with egg and milk mixture for 30 to 35 minutes.</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">11. After steaming, let the temperature cool down then refrigerate</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">12. Serve during dessert. Share and Enjoy!</span></div>Dish is Eathttp://www.blogger.com/profile/08997897513518904737noreply@blogger.comtag:blogger.com,1999:blog-8957655625931179956.post-20313782912135954212012-03-22T08:51:00.000-07:002012-03-22T08:51:00.223-07:00Molo Soup<div class="ingredients"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjys-gNCOJl8FUvHKlVn2mASwZYXwvRsIqhMvsxY_PmMLlZIvLrJLTtMLpCvC-dTJFLrj1-58d9gGlqmKfy1gkl2sdjN1XcI5JJNyPcnNE4j-iws4Jlgasc68CqjB3HqbwNojAaJLbsEJnW/s1600/IMG_0715.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/AVvXsEjys-gNCOJl8FUvHKlVn2mASwZYXwvRsIqhMvsxY_PmMLlZIvLrJLTtMLpCvC-dTJFLrj1-58d9gGlqmKfy1gkl2sdjN1XcI5JJNyPcnNE4j-iws4Jlgasc68CqjB3HqbwNojAaJLbsEJnW/s320/IMG_0715.JPG" width="320" /></a></div><h4 class="ingredients" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Ingredients</span></h4><ul class="ingredients" style="font-family: Arial,Helvetica,sans-serif;"><li class="ingredient"><span style="font-size: small;">2 lbs ground pork</span></li>
<li class="ingredient"><span style="font-size: small;">2 lbs chicken</span></li>
<li class="ingredient"><span style="font-size: small;">1 ½ cups water chestnut, minced</span></li>
<li class="ingredient"><span style="font-size: small;">6 tablespoons fish sauce</span></li>
<li class="ingredient"><span style="font-size: small;">1 tablespoon salt</span></li>
<li class="ingredient"><span style="font-size: small;">1 cup shrimp, sliced, chopped, or minced</span></li>
<li class="ingredient"><span style="font-size: small;">½ cup annatto seeds (soaked in ¾ cup water)</span></li>
<li class="ingredient"><span style="font-size: small;">1 cup minced onions (¾ cup goes to the filling while ¼ is for sautéing)</span></li>
<li class="ingredient"><span style="font-size: small;">2 packs wonton wrapper (about 100 counts)</span></li>
<li class="ingredient"><span style="font-size: small;">½ cup minced green onions</span></li>
<li class="ingredient"><span style="font-size: small;">4 cloves garlic, minced (about 2 tablespoons)</span></li>
<li class="ingredient"><span style="font-size: small;">½ tablespoon ground black pepper</span></li>
<li class="ingredient"><span style="font-size: small;">1 piece raw egg</span></li>
<li class="ingredient"><span style="font-size: small;">¼ cup toasted garlic to garnish (please see Arroz Caldo post on how to toast garlic)</span></li>
<li class="ingredient"><span style="font-size: small;">4 tablespoons cooking oil</span></li>
<li class="ingredient"><span style="font-size: small;">12 cups water (8 cups to boil chicken, 4 cups to be added to the soup)</span></li>
</ul><div class="instructions"><h4 class="instructions" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Cooking Procedure</span></h4><ol class="instructions" style="font-family: Arial,Helvetica,sans-serif;"><li>Pour water in a casserole and bring to a boil.</li>
<li>Put-in the chicken and boil for 40 to 60 minutes or until tender</li>
<li>While waiting for the chicken to be tender, combine the ground pork, water chestnut, green onions, onions, egg, salt, and ground black pepper in a large mixing bowl then mix well until ingredients are well distributed.</li>
<li>Get a piece of wonton wrapper and place in a clean flat surface.</li>
<li>Scoop a tablespoon of the ground pork mixture and place on the middle of the wonton wrapper.</li>
<li>Wrap the ground pork mixture with wonton wrapper (watch the video for more information): Slightly wet the borders of the wonton wrapper with water. Fold the wonton wrapper to secure the filling. The lower left end should meet the upper right end forming a triangle. Press the edges to make it intact and to avoid possibilities of opening). Slightly wet the three pointed sides of the wonton wrapper then fold each of them towards the middle (as if you are trying to connect the pointed end to an imaginary dot in the center of the wrapper).</li>
<li>Continue doing this procedure until all the ground pork mixture is wrapped.</li>
<li>Remove the chicken from the boiling water and let it cool down. Set chicken stock (water used for boiling) aside.</li>
<li>Once the chicken reaches room temperature, manually separate the meat from the bones then chop the separated meat to your desired sized. Set aside.</li>
<li>Heat a clean casserole then pour-in the cooking oil.</li>
<li>Sauté the garlic and onions then add the chopped chicken and cook for 3 to 5 minutes.</li>
<li>Add the fish sauce, annatto water (water from the soaked annatto seeds), and chicken stock then bring to a boil.</li>
<li>Pour-in additional water then bring to a boil once more</li>
<li>Add the shrimps then cook for a minute</li>
<li>Add the wrapped ground pork mixture and cook for 12 to 18 minutes (use low heat)</li>
<li>Put-in some minced green onions and toasted garlic as desired.</li>
<li>Transfer to a serving bowl and serve while hot. Share and enjoy!</li>
</ol></div></div>Dish is Eathttp://www.blogger.com/profile/08997897513518904737noreply@blogger.comtag:blogger.com,1999:blog-8957655625931179956.post-75582670983128742682012-03-22T08:47:00.000-07:002012-03-22T08:47:08.486-07:00Pancit Canton<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCi6nQMD6dE0QW5NY8oQdjRK0rgvWvZiFWvvHxXCnSGn6X47CjCYLTyIytqiDnZzOGfJn71vHEpK8I2HUwEzsuxNs5fcCUPTwBdQ1Sl3fuyc-4dxXgu5xMax2z-8Q63lEnlZikhmWmGLl_/s1600/1449524.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCi6nQMD6dE0QW5NY8oQdjRK0rgvWvZiFWvvHxXCnSGn6X47CjCYLTyIytqiDnZzOGfJn71vHEpK8I2HUwEzsuxNs5fcCUPTwBdQ1Sl3fuyc-4dxXgu5xMax2z-8Q63lEnlZikhmWmGLl_/s320/1449524.jpg" width="320" /></a></div><div class="ingredients"><h4 class="ingredients" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Ingredients</span></h4><ul class="ingredients" style="font-family: Arial,Helvetica,sans-serif;"><li class="ingredient"><span style="font-size: small;">1 lb flour sticks (or pancit canton, about 500 grams)</span></li>
<li class="ingredient"><span style="font-size: small;">2 tbsp oyster sauce</span></li>
<li class="ingredient"><span style="font-size: small;">1 tbsp garlic, minced</span></li>
<li class="ingredient"><span style="font-size: small;">1 tsp ground black pepper</span></li>
<li class="ingredient"><span style="font-size: small;">4 cups chicken stock</span></li>
<li class="ingredient"><span style="font-size: small;">1 tbsp salt</span></li>
<li class="ingredient"><span style="font-size: small;">4 tbsp soy sauce</span></li>
<li class="ingredient"><span style="font-size: small;">½ head cabbage, chopped</span></li>
<li class="ingredient"><span style="font-size: small;">2 cups carrots, julienned</span></li>
<li class="ingredient"><span style="font-size: small;">2 cups pork, thinly sliced</span></li>
<li class="ingredient"><span style="font-size: small;">1 cup sliced chorizo</span></li>
<li class="ingredient"><span style="font-size: small;">8 pieces medium sized shrimps (optional)</span></li>
<li class="ingredient"><span style="font-size: small;">1 cup parsley, chopped finely</span></li>
<li class="ingredient"><span style="font-size: small;">1 cup onion, sliced</span></li>
<li class="ingredient"><span style="font-size: small;">1 ½ cups snow pea</span></li>
<li class="ingredient"><span style="font-size: small;">2 tbsp cooking oil</span></li>
</ul><div class="instructions"><h4 class="instructions" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Cooking Procedure</span></h4><ol class="instructions" style="font-family: Arial,Helvetica,sans-serif;"><li><span style="font-size: small;">In a pan, heat the oil then sauté the garlic and onion</span></li>
<li><span style="font-size: small;">Add the pork and cook until the outer part turns light brown</span></li>
<li><span style="font-size: small;">Add the soy sauce and cook for 5 minutes</span></li>
<li><span style="font-size: small;">Put in the chorizo, oyster sauce, and chicken stock and simmer for 20 minutes</span></li>
<li><span style="font-size: small;">While simmering, blanch all the vegetables in a separate pot</span></li>
<li><span style="font-size: small;">Put in the parsley and shrimp on the pan where the pork, chorizo, and other ingredients are cooked</span></li>
<li><span style="font-size: small;">Add salt and pepper to taste then let cook for 2 minutes</span></li>
<li><span style="font-size: small;">Put in the Flour sticks and cook until the liquid has been absorbed by the noodles</span></li>
<li><span style="font-size: small;">Add all the blanched vegetables and mix with the rest of the ingredients</span></li>
<li><span style="font-size: small;">Serve hot. Share and enjoy!</span></li>
</ol></div></div>Dish is Eathttp://www.blogger.com/profile/08997897513518904737noreply@blogger.comtag:blogger.com,1999:blog-8957655625931179956.post-2283816572404461552012-03-22T08:41:00.001-07:002012-03-22T08:42:50.957-07:00Pancit Sotanghon<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsDZ99xlUDnc-8JSeM9Kcxj2Vg_lw5R0hb5WBGmAYQ4txuwiRpYKnp8rfIS3rB4PYmY6Un8_nA_GTps4i9mkdy2CwQhrOPMb0uyS0iOM0K_g5LOmdY70UclTxdU816vvuAZZMKxfm-diTH/s1600/5887978_f496.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/AVvXsEhsDZ99xlUDnc-8JSeM9Kcxj2Vg_lw5R0hb5WBGmAYQ4txuwiRpYKnp8rfIS3rB4PYmY6Un8_nA_GTps4i9mkdy2CwQhrOPMb0uyS0iOM0K_g5LOmdY70UclTxdU816vvuAZZMKxfm-diTH/s320/5887978_f496.jpg" width="320" /></a></div><span style="font-family: Arial,Helvetica,sans-serif; font-size: large;"><b>Ingredients:</b></span><br />
<ul><li> <span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">2 tbsp oil</span></li>
<li style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"> 3 cloves garlic, sliced</span></li>
<li style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"> 1 medium onion, sliced</span></li>
<li style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"> 1 carrot, sliced thinly</span></li>
<li style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"> 3 stalks celery, sliced thinly</span></li>
<li style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"> 1/2 the contents of each canned straw mushrooms, baby corns, quail eggs, and water chestnut (don't forget to drain)</span></li>
<li style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"> 1 cup cubed chicken/turkey breasts</span></li>
<li style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"> 2 cups chicken broth</span></li>
<li style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"> salt and pepper to taste</span></li>
<li style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"> cornstarch+water to thicken a bit</span></li>
</ul><b><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;"> You might be wondering why only half of the canned products...well, I had to save some for another batch this time using a cup of squid and 1/2 pound of shrimps (seafood version, which I made the next day).</span></b><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 pack of bean vermicelli noodles (about 14 ounces?)</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"> hot water to soak noodles in for 5 minutes</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"> 2-3 cups chicken broth to cook the noodles in</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"> 2 tbsp oyster sauce</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"> soy sauce, salt and pepper to taste</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"> 1 tbsp anatto oil (optional- see </span>here <span style="font-family: Arial,Helvetica,sans-serif;">for instructions)</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"> drizzle of sesame oil</span><br />
<br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif; font-size: large;"><b>Instructions:</b></span><br />
<b><br />
</b><br />
<span style="font-family: Arial,Helvetica,sans-serif;"> Soak the noodles in HOT water for 5 minutes. Drain well.</span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;"> Sautee, in the following order, garlic (until golden brown), onions (until translucent), carrots, celery, baby corn, water chestnut, and straw mushrooms for about 2 minutes, stirring constantly. Remove from pan. Put the 2 cups broth into the pan and let boil. Thicken a bit with cornstarch-water mixture. Season to taste with salt and pepper.</span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;"> Place the veggies back into the pan, add the quail eggs and stir until veggies are coated with the slightly thickened sauce. When it starts to boil/bubble, cook some more, uncovered, for additional 1 minute, stirring occasionally.</span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;"> Set aside. (Note: I gave some to my friend Anna, with the noodles separated. She ate this with plain rice, not realizing that it was supposed to go with the noodles, which she was saving for another meal time, thinking it was complete pancit already.)</span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;"> For the noodles, bring the broth to a boil, season with the other ingredients except sesame oil, and dump the wet noodles into it. Stir, stir, stir until noodles have absorbed the broth. Bite into a noodle. If it still is too tough, add some more broth (or water). Do not be too concerned if it is not that salty, as you can easily adjust the salt with soy sauce once you serve. Remove from heat, drizzle with sesame oil, and stir.</span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;"> Pour the prepared sauce/veggie/meat (or seafood) on top of hot noodles.</span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;"> Enjoy!</span>Dish is Eathttp://www.blogger.com/profile/08997897513518904737noreply@blogger.comtag:blogger.com,1999:blog-8957655625931179956.post-3642684279875296152012-03-22T08:32:00.000-07:002012-03-22T08:32:59.027-07:00Pancit Miki<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBq5wujFLIgS34baS6QrKT1KPheFd_HUq-WuoVwrbgZsTl6PrxDydw4o_mkINyFbPJGaJRtZx4ulA1y3HM1FPAZGdiWncTbOn0yulOQtXJwaVlUFKG5VNHZW-EAiYWGqX6gEoG1tlj-v80/s1600/421413_276017145803784_1206776112_n.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBq5wujFLIgS34baS6QrKT1KPheFd_HUq-WuoVwrbgZsTl6PrxDydw4o_mkINyFbPJGaJRtZx4ulA1y3HM1FPAZGdiWncTbOn0yulOQtXJwaVlUFKG5VNHZW-EAiYWGqX6gEoG1tlj-v80/s1600/421413_276017145803784_1206776112_n.jpg" /></a></div><span style="font-size: large;"><b><span class="IL_AD" id="IL_AD2">Ingredient</span>:</b></span><br />
<br />
<br />
<ul style="font-family: Arial,Helvetica,sans-serif;"><li>Pancit miki noodles 1/2 kg</li>
<li>1 breast chicken, boiled in 2 cups of water and shredded (Keep chicken stock)</li>
<li>3 tbsp patis</li>
<li>1 pc hamonado or kikiam, slice </li>
<li>5 pcs squidball slice</li>
<li>2 tbsp vegetable oil</li>
<li>2 chicken cube seasoning</li>
<li>100 gram cabbabe, shredded</li>
<li>1/2 carrot, julienne</li>
<li>3 tbsp garlic, minced</li>
<li>1 tbsp ground peppercorn</li>
<li>1 pc onion, cut</li>
<li>50 gram tengang daga (mushroomed)</li>
</ul><b><span style="font-size: large;">Direction of Cooking:</span></b><br />
<b><span style="font-size: large;"> </span></b><br />
<span style="font-family: Arial,Helvetica,sans-serif;">In a clean small basin, wash miki bihon. In a casserole bring to boil 3 cups of water, pour in miki bring to boil and drain right away using strainer, set aside. In a pot with </span><span class="IL_AD" id="IL_AD7" style="font-family: Arial,Helvetica,sans-serif;">vegetable oil</span><span style="font-family: Arial,Helvetica,sans-serif;"> sautee garlic, onion, chicken, squid ball,kikiam or hamonado and add patis cover and simmer for 5 - 10 minute. Include </span><span class="IL_AD" id="IL_AD3" style="font-family: Arial,Helvetica,sans-serif;">chicken stock</span><span style="font-family: Arial,Helvetica,sans-serif;">, carrots, ground peppercorn, chicken cube seasoning. Lastly add miki noodles along with cabbage. Bring to boil and cook for 2-3 minute. Served newly cook </span><strong style="font-family: Arial,Helvetica,sans-serif; font-weight: normal;">miki bihon recipe</strong><span style="font-family: Arial,Helvetica,sans-serif;"> along with toyo't kalamansi.</span>Dish is Eathttp://www.blogger.com/profile/08997897513518904737noreply@blogger.comtag:blogger.com,1999:blog-8957655625931179956.post-1260489024719837942012-03-22T08:25:00.000-07:002012-03-22T08:25:00.570-07:00Fried Lumpia<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCBdNHxaU0Ui-f8zIimSRPldDpXoYyQGBkBIhuBnJiLV_SzOoe15FqbbanaKslzqJl52IRJQGdK8aIDw325nremRkrN-XpN8keC2yOoDHfZGOBCwO3FZGnQ4qB_fKKDzGD0k0ih2iikHsU/s1600/thumb.php.jpeg" 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/AVvXsEgCBdNHxaU0Ui-f8zIimSRPldDpXoYyQGBkBIhuBnJiLV_SzOoe15FqbbanaKslzqJl52IRJQGdK8aIDw325nremRkrN-XpN8keC2yOoDHfZGOBCwO3FZGnQ4qB_fKKDzGD0k0ih2iikHsU/s320/thumb.php.jpeg" width="320" /></a></div><div class="ingredients" style="margin-top: 10px;"> <h3> <span style="font-size: large;">Ingredients</span></h3><ul><li class="plaincharacterwrap ingredient"> <span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">1 tablespoon vegetable oil</span></li>
<li class="plaincharacterwrap ingredient" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"> 1 pound ground pork</span></li>
<li class="plaincharacterwrap ingredient" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"> 2 cloves garlic, crushed</span></li>
<li class="plaincharacterwrap ingredient" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"> 1/2 cup chopped onion</span></li>
<li class="plaincharacterwrap ingredient" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"> 1/2 cup minced carrots</span></li>
<li class="plaincharacterwrap ingredient" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"> 1/2 cup chopped green onions</span></li>
<li class="plaincharacterwrap ingredient" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"> 1/2 cup thinly sliced green cabbage</span></li>
<li class="plaincharacterwrap ingredient" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"> 1 teaspoon ground black pepper</span></li>
<li class="plaincharacterwrap ingredient" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"> 1 teaspoon salt</span></li>
<li class="plaincharacterwrap ingredient" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"> 1 teaspoon garlic powder</span></li>
<li class="plaincharacterwrap ingredient" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"> 1 teaspoon soy sauce</span></li>
<li class="plaincharacterwrap ingredient" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"> 30 lumpia wrappers</span></li>
<li class="plaincharacterwrap ingredient" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"> 2 cups vegetable oil for frying</span></li>
</ul></div><div class="directions" style="margin-top: 10px;"> <h3> <span style="font-size: large;">Directions</span></h3><ol><li><span class="plaincharacterwrap break"> <span style="font-family: Arial,Helvetica,sans-serif;">Place a wok or large skillet over high heat, and pour in 1 tablespoon vegetable oil. Cook pork, stirring frequently, until no pink is showing. Remove pork from pan and set aside. Drain grease from pan, leaving a thin coating. Cook garlic and onion in the same pan for 2 minutes. Stir in the cooked pork, carrots, green onions, and cabbage. Season with pepper, salt, garlic powder, and soy sauce. Remove from heat, and set aside until cool enough to handle. </span></span></li>
<li style="font-family: Arial,Helvetica,sans-serif;"><span class="plaincharacterwrap break"> Place three heaping tablespoons of the filling diagonally near one corner of each wrapper, leaving a 1 1/2 inch space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you assemble. Moisten the other side of the wrapper with water to seal the edge. Cover the rolls with plastic wrap to retain moisture. </span></li>
<li style="font-family: Arial,Helvetica,sans-serif;"><span class="plaincharacterwrap break"> Heat a heavy skillet over medium heat, add oil to 1/2 inch depth, and heat for 5 minutes. Slide 3 or 4 lumpia into the oil. Fry the rolls for 1 to 2 minutes, until all sides are golden brown. Drain on paper towels. Serve immediately. </span></li>
</ol></div><div class="separator" style="clear: both; text-align: center;"></div><h3> <span style="font-size: large;">Footnotes</span><span id="ctl00_CenterColumnPlaceHolder_recipe_rptNotes_ctl01_lblEndNote"></span> </h3><ul style="font-family: Arial,Helvetica,sans-serif;"><li class="plaincharacterwrap"> <div id="ctl00_CenterColumnPlaceHolder_recipe_rptNotes_ctl02_noteContainer"> We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used. </div></li>
</ul>Dish is Eathttp://www.blogger.com/profile/08997897513518904737noreply@blogger.comtag:blogger.com,1999:blog-8957655625931179956.post-20661531603078915472012-03-22T07:59:00.000-07:002012-03-22T07:59:40.483-07:00GRILLED CHICKEN<div class="module moduleText color0" id="mod_1018745"><div class="txtd" id="txtd_1018745"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6r9LI1QLmfX0w6F_kmbhwQsJDdBfplFLhuGnxajpc-mpBNloGeRStKEm_n0P50ARRJuLaDAgkKfmapZ0AKfmkIOgJZAQgp75T8ud7q82RV0lulVWrE6wssFuotPQxlrnJq1xEW8SsUX0q/s1600/279526_f260.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6r9LI1QLmfX0w6F_kmbhwQsJDdBfplFLhuGnxajpc-mpBNloGeRStKEm_n0P50ARRJuLaDAgkKfmapZ0AKfmkIOgJZAQgp75T8ud7q82RV0lulVWrE6wssFuotPQxlrnJq1xEW8SsUX0q/s1600/279526_f260.jpg" /></a></div><span style="font-size: large;"><strong>You'll Need:</strong></span><br />
<ul style="font-family: Arial,Helvetica,sans-serif;"><li><span style="font-size: small;">6 chicken legs</span></li>
<li><span style="font-size: small;">1 1/2 cup ketchup, as needed</span></li>
<li><span style="font-size: small;">1/2 cup white wine vinegar</span></li>
<li><span style="font-size: small;">1/3 cup packed brown sugar</span></li>
<li><span style="font-size: small;">1 tablespoon Worcestershire sauce</span></li>
<li><span style="font-size: small;">2 teaspoon grated lime peel</span></li>
<li><span style="font-size: small;">1 1/2 teaspoon dry mustard</span></li>
<li><span style="font-size: small;">3/4 teaspoon garlic powder</span></li>
<li><span style="font-size: small;">1/2 teaspoon salt</span></li>
<li><span style="font-size: small;">1/4 teaspoon ground pepper </span></li>
</ul></div></div><span style="font-size: large;"><strong>HOW:</strong></span><br />
<ol style="font-family: Arial,Helvetica,sans-serif;"><li>Mix well ketchup, white wine vinegar, brown sugar, Worcestershire sauce, grated lime peel, dry mustard, garlic powder, salt and ground pepper.</li>
<li>Place chicken legs on preheated and lightly oiled grill. Brush ketchup mixture over chicken while grilling. Turn chicken legs often to avoid burning. Chicken is cooked after 30 to 35 minutes; or when juices run clear when pricked with fork. </li>
</ol>Dish is Eathttp://www.blogger.com/profile/08997897513518904737noreply@blogger.comtag:blogger.com,1999:blog-8957655625931179956.post-79201919004818748342012-03-22T07:54:00.000-07:002012-03-22T07:54:40.651-07:00GRILLED BROWN SUGAR PORK CHOPS<div class="module moduleText color0" id="mod_1007746"><div class="txtd" id="txtd_1007746"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6f5_Y3f6E4R4KPQf4kl2qE8zSR3fC_F3GXGCe2wICojbtlbuLNcbtM_Y3S9Sz8MgiiM0HzetFLtOHlw7iBKDUMihtMV7zcmYz1V89V2Y3EmQXWttFLnXVHxGGj_S-xs_4mHaKQU7lx4FK/s1600/279505_f260.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6f5_Y3f6E4R4KPQf4kl2qE8zSR3fC_F3GXGCe2wICojbtlbuLNcbtM_Y3S9Sz8MgiiM0HzetFLtOHlw7iBKDUMihtMV7zcmYz1V89V2Y3EmQXWttFLnXVHxGGj_S-xs_4mHaKQU7lx4FK/s1600/279505_f260.jpg" /></a></div><span style="font-size: large;"><strong>You'll Need:</strong></span><br />
<ul style="font-family: Arial,Helvetica,sans-serif;"><li><span style="font-size: small;">1/2 cup brown sugar</span></li>
<li><span style="font-size: small;">1/2 cup apple juice</span></li>
<li><span style="font-size: small;">4 tablespoons vegetable oil</span></li>
<li><span style="font-size: small;">1 tablespoon soy sauce</span></li>
<li><span style="font-size: small;">1/2 teaspoon ground ginger</span></li>
<li><span style="font-size: small;">salt and ground pepper, to taste</span></li>
<li><span style="font-size: small;">2 teaspoons cornstarch</span></li>
<li><span style="font-size: small;">1/2 cup water</span></li>
<li><span style="font-size: small;">6 pork chops (boneless) </span></li>
</ul></div></div><span style="font-size: large;"><strong>HOW:</strong></span><br />
<ol style="font-family: Arial,Helvetica,sans-serif;"><li><span style="font-size: small;">Preheat an outdoor gril.</span></li>
<li><span style="font-size: small;">In a saucepan, dissolve brown sugar, apple juice, oil, soy sauce, ginger, salt and ground pepper. Boil. Add dissolve cornstarch in water. Stir until sauce is thick.</span></li>
<li><span style="font-size: small;">Place pork chops on lightly-oiled grill grate. Cook meat for 10 to 12 minutes on each side. Turning to avoid burning. Brush with sauce over pork chops just before removing from grill. Serve hot with remaining sauce. </span></li>
</ol>Dish is Eathttp://www.blogger.com/profile/08997897513518904737noreply@blogger.comtag:blogger.com,1999:blog-8957655625931179956.post-15232445578776728922012-03-20T09:18:00.000-07:002012-03-20T09:18:30.154-07:00calamares/fried squid<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZuLIZUzw5TZoHWnFQbaZ32bNlKLleVh6_B3Up8OEqztSCvZJcBpP9sWbUT54GZjvKMIk3p7VO1XjwcraKUiKVcsTE4oVrHNJTy58R0-C6IPVxPRQD5yrcToHBirsx1NemMg6LLTyf2PtU/s1600/IMG_3620.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="226" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZuLIZUzw5TZoHWnFQbaZ32bNlKLleVh6_B3Up8OEqztSCvZJcBpP9sWbUT54GZjvKMIk3p7VO1XjwcraKUiKVcsTE4oVrHNJTy58R0-C6IPVxPRQD5yrcToHBirsx1NemMg6LLTyf2PtU/s320/IMG_3620.jpg" width="320" /></a></div><h3 style="font-family: Verdana,sans-serif; text-align: left;"><span style="font-size: x-small;">Prep Time: <span>10 minutes</span></span></h3><h3 style="font-family: Verdana,sans-serif; text-align: left;"><span style="font-size: x-small;">Cook Time: <span>10 minutes</span></span></h3><h3 style="text-align: left;"><span style="font-family: Verdana,sans-serif; font-size: x-small;">Total Time: </span><span class="duration"><span style="font-family: Verdana,sans-serif; font-size: x-small;">20 minutes</span><span class="value-title" title="PT20M"></span></span></h3><h3 id="rI"><span style="font-size: large;">Ingredients:</span></h3><ul style="font-family: Arial,Helvetica,sans-serif;"><li class="ingredient"><span style="font-size: small;">SERVES 3-4 as an Appetizer</span></li>
<li class="ingredient"><span style="font-size: small;">2 large frozen (or freshly prepared) squid tubes; OR 3-4 medium tubes. If frozen, thaw quickly in a bowl of cool water.</span></li>
<li class="ingredient"><span style="font-size: small;">1/2 cup semolina flour (a type of granular wheat flour available at health food or specialty food stores)</span></li>
<li class="ingredient"><span style="font-size: small;">1/2 tsp. salt</span></li>
<li class="ingredient"><span style="font-size: small;">1/8 tsp. dried crushed chili OR cayenne pepper</span></li>
<li class="ingredient"><span style="font-size: small;">1/8 tsp. 5-spice powder</span></li>
<li class="ingredient"><span style="font-size: small;">pinch ground white or black pepper</span></li>
<li class="ingredient"><span style="font-size: small;">1 cup (or more) vegetable oil (such as canola) for frying</span></li>
<li class="ingredient"><span style="font-size: small;">optional: bed or lettuce or fresh coriander for serving</span></li>
<li class="ingredient"><span style="font-size: small;">Thai sweet chili sauce for serving (available in most supermarkets)</span></li>
</ul><h3 id="rP"><span style="font-size: large;">Preparation:</span></h3><div class="instructions" style="font-family: Arial,Helvetica,sans-serif;"><ol><li><span style="font-size: small;">Place semolina flour in a shallow bowl or spread over a plate. Stir in the salt and spices. Set aside.</span></li>
<li><span style="font-size: small;">Place squid tubes horizontally in front of you on a cutting board. Using a sharp knife and cutting towards you, simply make slices about 1/2 inch wide. This will create rings that are about 1/2 inch wide.</span></li>
<li><span style="font-size: small;">Open up the calamari rings and roll them one by one in the flour and salt mixture until they are covered. Place floured rings on a clean plate next to the stove.</span></li>
<li><span style="font-size: small;">Pour oil into a small or medium-sized frying pan (the larger the pan, the more oil you will need). The oil should be about 1 inch deep.</span></li>
<li><span style="font-size: small;">Turn heat to medium-high, until the oil begins to bubble or "move" from the bottom of the pan. To test if oil is hot enough: using a pair of tongs, dip one of the calamari rings into the oil. If it sizzles and begins to cook, the oil is ready. Turn heat down to medium to prevent oil splattering.</span></li>
<li><span style="font-size: small;">Place as many rings into the oil as can comfortably fit at one time. Fry about 1 minute, then turn the rings over to cook on the other side. The calamari should turn a light golden brown. Avoid over-cooking, or the calamari will turn rubbery.</span></li>
<li><span style="font-size: small;">When rings are done frying, remove from the oil and place on an absorbant towel or paper towel to drain. </span></li>
<li><span style="font-size: small;">Serve immediately while still hot. If desired, place calamari on a bed of lettuce or fresh coriander. Serve with the Thai sweet chili sauce, and ENJOY!</span></li>
</ol></div>Dish is Eathttp://www.blogger.com/profile/08997897513518904737noreply@blogger.comtag:blogger.com,1999:blog-8957655625931179956.post-81542475360208639282012-03-20T09:13:00.000-07:002012-03-20T09:13:33.750-07:00fried rice/sinangag<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWbOZCqi6RdSW4HxSZ1cSOJ-rr2fHaogwUc-XCCs4p-VRbkkWF-ZvP1u5iKjqNOe5yVbVaYSJt-DgELPHxkvvS-1hFwmOjeEWxgmHX5jZ6lFdP9ak9wZ6x3LqVlrZZj8_wy0j8_fv3J6Fb/s1600/301288-Shrimp-Fried-Rice.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWbOZCqi6RdSW4HxSZ1cSOJ-rr2fHaogwUc-XCCs4p-VRbkkWF-ZvP1u5iKjqNOe5yVbVaYSJt-DgELPHxkvvS-1hFwmOjeEWxgmHX5jZ6lFdP9ak9wZ6x3LqVlrZZj8_wy0j8_fv3J6Fb/s320/301288-Shrimp-Fried-Rice.jpg" width="320" /></a></div><div style="font-family: Arial,Helvetica,sans-serif;"><b><span style="font-size: small;">Cook time with prep: 30 minutes</span></b></div><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"> </span></span><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><b>Filipino Fried Rice Ingredients:</b></span></div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"> </span></span><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">6 cups of cold (leftover) steamed rice<br />
5 cloves crushed minced garlic<br />
1 fried and scrambled egg chopped<br />
2/3 cup of any cooked meat such as: ham, sausage, bacon, shredded fried chicken or beef sliced or chopped in small pieces<br />
1/4 cup cooked peas, or other crunchy vegetable (optional)<br />
1/4 cup cooking oil<br />
Chili pepper to taste<br />
Salt to taste<br />
Chopped spring onions for garnish</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"> </span></span><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><b>Fried Rice Cooking Instructions:</b></span></div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"> </span></span><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">In a big frying pan or large wok heat cooking oil<br />
Add minced garlic and fry until golden brown, set aside<br />
Add rice to wok and mix for about 5 minutes (to release the starch)<br />
Add meat and scrambled egg and peas<br />
Season with salt and pepper – mix thoroughly</span></div><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"> </span></span><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Serve on a big platter while hot and top with fried garlic<br />
Top fried rice with the fried garlic and garnish with chopped spring onion</span></div><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"> </span></span><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Fried Rice Options and Tips:</span></div><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"> </span></span><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">You may add or subtract following to fried rice:<br />
1/4 cup of cooked green peas<br />
1/4 cup chopped cabbage or bok choy<br />
1/4 cup finely chopped yellow or red onion<br />
2 tablespoons peanut or sesame oil<br />
chopped spring onions<br />
chopped spicy green chilies</span></div><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"> </span></span><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Note: leftover steamed rice that has been refrigerated makes the best fried rice.</span></div>Dish is Eathttp://www.blogger.com/profile/08997897513518904737noreply@blogger.comtag:blogger.com,1999:blog-8957655625931179956.post-63201062460309275612012-03-20T09:08:00.000-07:002012-03-20T09:08:57.073-07:00fried fish<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPOsMwaNrRJR6mS_nfQjPNXYLYj0SIlcj2i89LWbg6AEJq0kgo4z2IEJmZa9OqIABux3BCrG40P3ELaK4yXfHygn_Y6ymkCcNEi73_M38uxxzLHegyERV4nQE4ChiVPgcUVuz1kQkknUBM/s1600/exps24936_TH10603D35C.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPOsMwaNrRJR6mS_nfQjPNXYLYj0SIlcj2i89LWbg6AEJq0kgo4z2IEJmZa9OqIABux3BCrG40P3ELaK4yXfHygn_Y6ymkCcNEi73_M38uxxzLHegyERV4nQE4ChiVPgcUVuz1kQkknUBM/s1600/exps24936_TH10603D35C.jpg" /></a></div><h3 id="rI"><span style="font-size: large;">Ingredients:</span></h3><ul style="font-family: Arial,Helvetica,sans-serif;"><li class="ingredient"><span style="font-size: small;">1 pound fish fillets, such as haddock, tilapia, cod, etc.</span></li>
<li class="ingredient"><span style="font-size: small;">oil for deep frying</span></li>
<li class="ingredient"><span style="font-size: small;">1/2 cup flour</span></li>
<li class="ingredient"><span style="font-size: small;">salt and pepper to taste</span></li>
<li class="ingredient"><span style="font-size: small;">1/4 teaspoon paprika</span></li>
</ul><h3 id="rP"><span style="font-size: large;">Preparation:</span></h3><span style="font-family: Arial,Helvetica,sans-serif;">Pour 1 inch of oil in skillet; heat to 375°. Combine flour, salt, pepper, and paprika. Dip fish fillets into flour mixture. Fry fish for about 5 minutes on each side; remove to a platter.</span><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;"> Makes 3 to 4 servings. </span>Dish is Eathttp://www.blogger.com/profile/08997897513518904737noreply@blogger.comtag:blogger.com,1999:blog-8957655625931179956.post-87751594837682465702012-03-20T09:03:00.000-07:002012-03-20T09:03:51.515-07:00fried chicken<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEAjxB3jkBtPJQhs6tH9gC2ApyBGfDDWCERBTEKBQjsa8OZu9UU0EQiuX2Lj9pj18AdmACzQKKi6b4qks6Xiig9Xl2OXHp4IL7ThEsf5izx_l7kkhr5i1l5kZg1GXo52lAm0ZTDKvuObaG/s1600/bigstockphoto_fried_chicken_plate_2269322.s600x600.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEAjxB3jkBtPJQhs6tH9gC2ApyBGfDDWCERBTEKBQjsa8OZu9UU0EQiuX2Lj9pj18AdmACzQKKi6b4qks6Xiig9Xl2OXHp4IL7ThEsf5izx_l7kkhr5i1l5kZg1GXo52lAm0ZTDKvuObaG/s320/bigstockphoto_fried_chicken_plate_2269322.s600x600.jpg" width="320" /></a></div><div class="ingredients" style="margin-top: 10px;"> <h3> <span style="font-size: large;">Ingredients</span></h3><ul><li class="plaincharacterwrap ingredient"> <span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">1 (4 pound) chicken, cut into pieces</span></span></li>
<li class="plaincharacterwrap ingredient" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"> 1 cup buttermilk</span></li>
<li class="plaincharacterwrap ingredient" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"> 2 cups all-purpose flour for coating</span></li>
<li class="plaincharacterwrap ingredient" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"> 1 teaspoon paprika</span></li>
<li class="plaincharacterwrap ingredient" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"> salt and pepper to taste</span></li>
<li class="plaincharacterwrap ingredient" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"> 2 quarts vegetable oil for frying</span></li>
</ul></div><div style="border-top: 1px #ccc dotted; margin-top: 20px; width: 300px;"> </div><div class="directions" style="margin-top: 10px;"> <h3> <span style="font-size: large;"> </span></h3><h3><span style="font-size: large;">Directions</span></h3><ol><li><span class="plaincharacterwrap break"> <span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Take your cut up chicken pieces and skin them if you prefer. Put the flour in a large plastic bag (let the amount of chicken you are cooking dictate the amount of flour you use). Season the flour with paprika, salt and pepper to taste (paprika helps to brown the chicken). </span></span></span></li>
<li style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span class="plaincharacterwrap break"> Dip chicken pieces in buttermilk then, a few at a time, put them in the bag with the flour, seal the bag and shake to coat well. Place the coated chicken on a cookie sheet or tray, and cover with a clean dish towel or waxed paper. LET SIT UNTIL THE FLOUR IS OF A PASTE-LIKE CONSISTENCY. THIS IS CRUCIAL! </span></span></li>
<li style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span class="plaincharacterwrap break"> Fill a large skillet (cast iron is best) about 1/3 to 1/2 full with vegetable oil. Heat until VERY hot. Put in as many chicken pieces as the skillet can hold. Brown the chicken in HOT oil on both sides. When browned, reduce heat and cover skillet; let cook for 30 minutes (the chicken will be cooked through but not crispy). Remove cover, raise heat again and continue to fry until crispy. </span></span></li>
<li style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span class="plaincharacterwrap break"> Drain the fried chicken on paper towels. Depending on how much chicken you have, you may have to fry in a few shifts. Keep the finished chicken in a slightly warm oven while preparing the rest. </span></span></li>
</ol></div>Dish is Eathttp://www.blogger.com/profile/08997897513518904737noreply@blogger.comtag:blogger.com,1999:blog-8957655625931179956.post-702047965025230262012-03-20T08:20:00.000-07:002012-03-20T08:20:28.504-07:00Grasshoppers/Tipaklong<div class="module moduleText color0" id="mod_14012178"><div class="txtd" id="txtd_14012178"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirYg9jTsv3g2O92drrwE1GMuc2GVfWpuok8c-urIHcK3uY6dKqzGqYZqarRYXnHzY60cMuO-e_k9GkjobXzApAm8dtGAup2UmoFiZ9UuQQEEysQeSkg1J5JKCiSRETxj3LQ0z0AUBHrLOL/s1600/mangofloat_insectfoods290.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirYg9jTsv3g2O92drrwE1GMuc2GVfWpuok8c-urIHcK3uY6dKqzGqYZqarRYXnHzY60cMuO-e_k9GkjobXzApAm8dtGAup2UmoFiZ9UuQQEEysQeSkg1J5JKCiSRETxj3LQ0z0AUBHrLOL/s1600/mangofloat_insectfoods290.jpg" /></a></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><strong><em>Tipaklong</em></strong></span></div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">A delicacy which is enjoyed thoroughly in the northern part of the Philippines is the grasshoppers. The grasshoppers are considered nuisance for they can bring plague or eat the farmer’s crops, the farmers have devised a way to get even, that is, to get rid of the feet and wings of the poor insects then cooked them with salt and seasonings. Bon Appétit everyone and experience how John the Baptist of the scriptures feels when he munched on the grasshoppers. The grasshoppers tastes like shrimp.</span></div></div></div>Dish is Eathttp://www.blogger.com/profile/08997897513518904737noreply@blogger.comtag:blogger.com,1999:blog-8957655625931179956.post-5410340928072654602012-03-20T08:16:00.000-07:002012-03-20T08:16:53.606-07:00Beetle/Salagubang<div class="module moduleText color0" id="mod_14012451"><div class="txtd" id="txtd_14012451"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir60NtdTKJtnQboddiSNkGDIr1CNYZskxnIRu2rw0YsUGp1swB5-zu6nhjFiuBSbO8QxLMDDthtNfzm0OzRrsTL9mgmB20lEIG1LFKmIGRcsrarZBIyKTYXglXQBIuEmf41IzkNK8k03LT/s1600/241582_1889977780819_1582725515_1915782_3064016_o.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/AVvXsEir60NtdTKJtnQboddiSNkGDIr1CNYZskxnIRu2rw0YsUGp1swB5-zu6nhjFiuBSbO8QxLMDDthtNfzm0OzRrsTL9mgmB20lEIG1LFKmIGRcsrarZBIyKTYXglXQBIuEmf41IzkNK8k03LT/s320/241582_1889977780819_1582725515_1915782_3064016_o.jpg" width="320" /></a></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><em><strong>Salagubang</strong></em></span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><em><strong><br />
</strong></em></span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">The beetle and its larvae are also considered delicacies here in the Philippines. The beetle larvae can be roasted, cooked in adobo or sauteed with salt and seasonings. These are rich and protein and their juicy and tenderness truly leaves a good taste to the local folks here. The beetles which is also called "salagubang" on the other hand are usually roasted as it emits a foul smell to me. The beetle which is crisp and juicy can be accompanied with hard liquor.</span></div></div></div>Dish is Eathttp://www.blogger.com/profile/08997897513518904737noreply@blogger.com