Perfect Fried Egg
August 6, 2008
Fried Egg
1 fresh large egg*
3/4 tablespoon of butter
Salt and pepper
* Use the freshest and best eggs you can find.
Place a small non-stick frying pan over the lowest possible heat on your stove (if using gas, you should barely see the blue flame.)
Add the butter and let slowly melt, making sure it doesn’t foam and is not sizzling.
When all the butter has melted, crack the egg into a small bowl, dish, or saucer (taking care not to break the yolk and to remove any shell fragments).
Gently slide the egg off the dish into the frying pan and cover with a lid.
Continue cooking approximately 5 minutes until the egg white solidifies from transparency into snow-white cream; the yolk will thicken slightly as it heats. How quickly the egg cooks is dependent on how low you have the heat.
Do not flip the eggs but leave the egg sunny side up and natural.
When your egg is done, slide cooked egg onto a serving plate; sprinkle with fresh cracked pepper, salt, and serve.
Sinampalukang Manok (Chicken in Tamarind Soup)
July 28, 2008
Tried cooking this for dinner tonight….
INGREDIENTS:
2 tbsp cooking oil
2 cloves garlic
1 small onion
tamarind/tamarind soup mix
Chicken pieces
Tamarind Leaves
Sili Leaves
Patis (Fish sauce)
DIRECTIONS:
* Saute garlic in cooking oil until golden brown, add the onion.
* Add the chicken, stir fry and season with fish sauce.
* When the chicken is almost brown add water and bring to a boil.
* Simmer for almost 20 minutes.
* Add the tamarind soup base.Stir.
* Add the Sili leaves and Tamarind leaves.Bring to a boil then turn off the heat.
* Serve with rice.
Trying to make Ginger Tea
July 27, 2008
I tried to make Ginger Tea yesterday.It was fine.
My ingredients are:
Fresh Ginger Root
Panucha
Water
Pinakbet (Philippine Vegetable Stew)
July 25, 2008
INGREDIENTS:
* ? kilo pork with fat (cut into very small pieces)
* 3 tablespoons oil
* 1 1/2 cup water
* 2 medium size Ampalaya (cut into 8 pieces each)
* 2 medium size eggplants (cut into 8 pieces each)
* 6 pieces okra (halved)
* 6 pieces tomatoes (quartered)
* 1 small garlic head (minced)
* 2 small onions (diced)
* 1 small ginger (sliced)
* 4 tablespoons bagoong alamang (fermented shrimp paste)
* Pinch of pepper
DIRECTIONS:
1. Cook pork until lightly crispy, set aside.
2.Saute garlic, onion and ginger in the porkfat and mix in pork.
3.Add tomatoes and bagoong alamang, and cook for 5 minute.
4.Add water and bring to boil.Stir in the vegetables.
5.Simmer for 10 minutes or until tender.
6.Add salt to taste.Serve with steamed rice.
Chicken Barbeque
July 24, 2008
This is what we had for lunch today..
CHICKEN BARBEQUE
Chicken pieces (I bought legs & wings)
(Marinade:)
Soy sauce
Sugar
Minced garlic
Calamansi Juice
Directions:
Marinate chicken in soy sauce,sugar,minced garlic & calamansi juice.Let stand for at least half day.Grill on live charcoal until cooked.Baste with marinade while grilling.
Beef Sinigang
July 17, 2008
They say that Sinigang is the Filipino comfort food for the soul.It is knwon for its sour taste & the variety of ingredients you can put in it.It is also likened to Thailand’s Tom Yum.This is a childhood favorite and a rainy day staple.My favorite is Beef or Pork Sinigang.
Ingredients:
Beef
Tomato
Tamarind/Tamarind soup Mix
Okra
Radish
Taro
Fish Sauce
Swamp cabbage (Kangkong)
Garlic
oil
onion
Procedure:
Saute garlic in oil,add onion.Cook until they become transaparent.Toss in the tomatoes.Pour beef stock or water.Add patis & tamarind soup mix.Stir.Add beef.Simmer until tender.Add taro,radish and okra.Simmer for a few minutes Then add Swamp cabbage.Serve hot.
More Coffee recipe
July 15, 2008
Here’s a great one..
VIETNAMESE ICED COFFEE (serves 4)
4 cups water
1/2 cup dark roast ground coffee beans
1/2 cup sweetened condensed milk
16 ice cubes
*Brew coffee with water using your preferres method of brewing.
*Spoon 2 tbsp od sweetened condensed milk into each of 4 coffee cups.
*Pour 1 cup of fresh hot coffee into each cup and stir to dissolve milk
*Serve guests cups of coffee and give each one a tall glass with 4 ice cubes and a long handled spoon.
*Guests pour hot coffee over ice cubes and stir briskly with the spoon to chill the coffee
ICED CAFE AU LAIT
2 1/4 cups coffee,cold
2 cups milk
2 cups crushed ice
*Blend all ingredients until frothy.Serve over ice.
ICED HONEY COFFEE
2 tbsp intant coffee
1/4 cup boiling water
1/4 cup honey
3/4 cup cold water
1 quart milk
1 cup ice cubes
*Dissolve the instant coffee in hot water.Stir in honey and mix well.
*Add cold water and pour over ice in glasses.
*Top with milk.
Coffee Recipes
July 15, 2008
Who says that the only way to serve coffee is either black,with cream or with sugar.
There are a lot of ways to serve coffee as there are people.We all have our favorites,yes but it never hurts to try something
different.Also,instead of trying out coffee drinks from different cafes,why not make your own?
I found different coffee recipes that are worth trying.
ORANGE COFFEE (hot)
1 cup strong coffee
1 cup hot chocolate
2 orange slices
whipped cream
dash of cinnamon
*Mix coffee & hot chocolate
*Place one orange slice into each cup
*Pour coffee mixture into cups
*Top with whipped cream and granish with cinnamon
MOCHA
2 cups coffee
1/3 cup cocoa
2 cups milk
1/2 tsp vanilla extract
1/2 cup whipping cream
dash cinnamon
*Mix cocoa,sugar,coffee and milk in sauce pan
*Heat,over medium heat constantly stirring,until simmering
*Remove from heat and stir in vanilla
*Pour into cups,top with whipped cream & cinnamon
Salpicao
July 9, 2008
I am so craving for Beef Salpicao & I’m planning to cook one this week.
Here’s the recipe:
INGREDIENTS:
1/2kg Beef Tenderloin
2tbsp Canola or Olive oil
lots of garlic
ground pepper
oyster sauce
liquid seasoning
butter
DIRECTIONs:
*Marinate beef chunks in oyster sauce,garlic & liquid seasoning mixture,set aside for a few hours.
*Fry minced garlic until brown,set aside.
*Saute marinated beef in very hot oil until they are browned evenly.
*Add a little of the marinade.
*Stir until it dries out then add butter & friend garlic.
*Serve hot.
Yumm!
Grilled Tandoori Chicken
July 2, 2008
One of the best things about Saturdays is that it’s Grill Anything Day. It was a tradition that dad started when he got fed up with mom’s weekday staple of adobo and rice! So every Saturday, we kids got to choose what kind of meat we wanted to grill. My all-time favorite is Tandoori Chicken. Basically, it spices up a rather ordinary meal, and the smell the you get while grilling is heavenly!
Originally a dish from a region in India, the chicken pieces are marinated in yogurt to make it tender and spices are added to give the chicken a reddish hue.
The basic ingredients are 1/2 kilo of chicken wings (or chicken breasts, if you prefer), 2 large grated onions; 3 cloves crushed garlic, juice of 3 pieces lemons, around 1 to 2 teaspoon of salt, 1 1/2 cups yogurt (plain), 2 tsp chili powder, 2 tsp ground turmeric, 1 tsp ground black pepper, 2 tbsp ground coriander and red food coloring (optional).
Procedure:
First, remove skin from chicken and prick flesh several times with a skewer. Mix together the grated onions, crushed garlic, salt and lemon juice. Rub all over chicken pieces and marinate for 30 minutes to 1 hour. Combine yogurt and spices and food coloring (if you’d like the chicken to have a more reddish hue). Pour yogurt mixture over chicken. Coat thoroughly all pieces.
Place the chicken pieces in a covered dish and marinate for at least 6 to 12 hours in the refrigerator.
Afterwards, grill chicken in oven or over glowing coals for 20 to 30 minutes or till cooked. Do not overcook or chicken will dry out.
This dish is perfect on a hot summer’s day, especially if paired with a salad and a cold, cold drink.
Serves 4 to 5.
