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Long Island Iced Tea

Ingredients:

12.5 ml vodka12.5 ml gin12.5 ml white rum12.5 ml tequila25 ml lemon juice dash of coke/pepsi.
Method:
In a tall glass, add ice-cubes as per your likes. Add the ingredients to the glass and top it up with pepsi. Garnish with a lemon wedge.

Gimlet(cocktail)

Ingredients:

 50 ml gin 25 ml lime cordial 1 lemon wedge

Method:
Pour the gin and the lime cordial into a shaker with ice. Add a little lemon juice and mix well. Garnish with a lemon wedge to serve.

Bloody mary

Ingredients:

Makes 2 glasses  2 cups tomato juice 2 tsp Worcestershire sauce Tobasco sauce to taste 1 tsp powdered black pepper salt to taste 1 tsp celery salt or chopped celery120 ml Vodka crushed ice salt to decorate the glass stemmed glasses

 Method:
 

Wet the glass rims and dip into the salt, so that the rim is covered with salt. Place the juice, Worcestershire sauce, Tobasco, black pepper, salt, celery, vodka and ice in a shaker (or jug). Shake to mix well. Pour into the prepared glasses and serve.

Sweet and Sour Pork

Estimated cooking time: 45 minutes

 

Sweet & Sour Pork Ingredients:

·    1/2 kilo pork loin, sliced into pieces

·    1 small can pineapple chunks

·    1 large onion, quartered

·    1 red & 1 green bell peppers, sliced into strips

·    2 tablespoons of soy sauce

·    3 tablespoons of peanut oil

·    4 tablespoons of cornstarch

·    3 tablespoons of ketchup

·    1 tablespoon of sugar

·    1 teaspoon of salt

·    3 cloves of minced garlic

Sweet and Sour Pork Cooking Instructions:

·    In a pot, boil pork in 2 cups of water with 1/2 teaspoon of salt until tender, then drain (keep the pork stock for later).·    Mix 2 tablespoons of cornstarch and soy sauce then coat the pork with the cornstarch mixture.·    Fry the pork in a skillet until golden brown, set aside.·    Dissolve the remaining 2 tablespoons of cornstarch on 1/2 cup of pork stock - set aside.·    Sauté garlic and onions on oil, then add the bell peppers, pineapple chunks (including the syrup), ketchup, sugar, 1/2 teaspoon salt and the dissolved cornstarch. Stir until sauce thickens.·    Pour over fried pork then serve with rice.

Kaldereta

Estimated cooking time: 1 1/2 to 2 hours

 

Beef Kaldereta Ingredients:

·    1 kilo beef, cut into chunks

·    1 big can (350g) liver spread or ground liver

·    5 onions, minced

·    5 cloves garlic, minced

·    6 tomatoes, sliced

·    1 cup tomato sauce

·    3 green peppers, diced

·    3 red peppers, diced

·    4 pieces hot chilli peppers, minced

·    3/4 cup grated cheese

·    2 cups beef stock or water

·    1/4 cup cooking or olive oil

Kaldereta Cooking Instructions:

·    In a casserole, sauté: garlic and onions in oil. Then add tomatoes, red & green pepper and chilli peppers.

·    Add in the beef, tomato sauce, liver spread and water or stock. Salt to taste and let simmer for at least 1 hour or until the beef is tender.

·    Add cheese and olives (optional) and continue to simmer until the sauce thickens.

·    Serve with plain rice

Cooking Tips:

·    Instead of beef, goat’s meat (kambing) can be used. If goat’s meat is used, marinate the meat in vinegar, garlic, salt and pepper for at least 15 minutes.

·    For a special kaldereta, do not use water or beef stock. Use an equivalent weight of onions to the beef (1 kg of onions : 1 kg of beef). The onions will serve as water to the dish.

 

Deep South Fried Chicken

Ingredients:

1 cup shortening
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
1 (2 to 3 pound) whole chicken, cut into pieces

Directions:

1. Heat the shortening in a large, cast iron skillet over medium-high heat.

2. In a brown paper lunch bag, combine the flour, salt, and pepper. Shake two chicken pieces in the bag to coat, and place them in the skillet. Repeat until all of the chicken is coated and in the skillet.

3. Fry the chicken over medium-high heat until all of the pieces have been browned on both sides. Turn the heat to medium-low, cover, and cook for 25 minutes. Remove the lid, and increase heat to medium-high. Continue frying until chicken pieces are a deep golden brown, and the juices run clear.

Cooking Tips and Tricks

http://www.vegcooking.com/vegcooking-tipstricks.asp
Tips and Tricks
Here are some secrets for saving time while jazzing and lightening up your recipes:
• Use vegetable oil instead of animal fat for frying and sautéing.

• Use vegetable stock or broth or wine instead of animal-based stocks in soups, sauces, and stews.

• To liven up your rice, heat one tablespoon of olive oil in a pot and sauté one tablespoon of garlic for two minutes. Add the rice and sauté until lightly browned. Cook the rice according to package directions, adding vegetable broth instead of water for flavor.

• Use only the freshest ingredients in your recipes.

• To perk up wilted lettuce, add lemon juice to a bowl of cold water and soak lettuce for an hour in the refrigerator.

• If a soup or stew is too salty, add chunks of raw potatoes. Discard them after they have cooked—they will have absorbed the salt. If a soup or stew is too sweet, add salt. If a main dish or vegetable is too sweet, add one teaspoon of cider vinegar.

• When sautéing zucchini, potatoes, carrots, and squash, use a fork to stir. Spoons often break up the vegetables.

• To thicken sauces: Try using cornstarch mixed with cold water (in a one-to-one ratio), brown rice flour (approximately 1 2/3 teaspoonfuls per 1/2 cup of liquid), potato starch or flour (2/3 teaspoon per 1/2 cup of liquid), tapioca flour mixed with cold water (in a one-to-one ratio), or ground nuts.

• Save time by reading a new recipe all the way through first and making sure you have all the ingredients and tools. Try mastering six to eight recipes and using them in rotation—a trick gourmet chefs use.

• Brown rice syrup can be used in place of sugar, honey, and other sweeteners. To substitute for sugar, use 1 1/4 cups of brown rice syrup for 1 cup of sugar and use 1/4 cup less of a liquid called for in the recipe.

How to make chicken strips.

Time for preparing:

First you have to cut chicken into strips. Arrange 3 bowls, one with flour, one with 2 whisked eggs and one with breadcrumbs. Now dip chicken strips and cover fully.

Time for cooking:

Place on a baking paper covered tray and spray with oil. Cook at 180 degree Celsius for 20 minutes. Check the chicken is white at the thickest point by breaking open.

Time for enjoying:

The strips are now ready. Dip into mayonnaise sauce or chili sauce or tomato sauce and enjoy it.

How to Get Lumps Out of Gravy

Are you often disappointed with the lumps in your gravy? Your gravy may have a wonderful taste, but for some reason the lumps are always there.

You may feel like a failure and are tired of hearing the complaints at dinner-time about the lumps. There’s an easy and very simple remedy. I’ve told this to many people and so far, not one has ever thought of doing this.

Use an electric mixer! We use a mixer for cake mixes and many other food creations. Why not use it to get the lumps out of your gravy. It works and you’ll have smooth gravy every time!

Choco fudge

Ingredients:
Evaporated Milk
Chocolate Chips, Chocolate Bars, Chocolate Chocolate whatever!
Vanilla Extract
Walnuts
Mallows

Directions:
heat the sauce pa (medium fire) then pour the evaporated milk
slowly whip it then add the chocolate add-ons. in about how many seconds soon as it has coated the chocolates add the walnuts, have it crushed (if desired). then take it out from the heat.

add the mallows. whip it again. viola! take it out from the sauce pan and have it poured to a casserole or an aluminum baking pan. Don’t forget to wipe butter over it.

add the colored mallows on top, cherry or any other add on’s if you want to decor it.

have it stored in the freezer for a couple of minutes.

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