posted by Kuya Cook on Feb 23



Tags:

posted by Kuya Cook on Feb 23



Tags:

posted by Kuya Cook on Feb 23



Tags:

posted by Kuya Cook on Feb 23



Tags:

posted by Kuya Cook on Feb 23



Tags:

posted by Kuya Cook on Feb 23



Tags:

posted by Kuya Cook on Oct 21

This is the signature dish of the Bicol arena in the southeasterly part of Luzon. A preparation known for its generous use of hot chili peppers and coco milk. Loss the amount of chili pepper peppers will depress the heat, if you’re not into tasty food.

Ingredients :

  • 2 lbs. Pork belly or pork butt, cut into cubes
  • 1/2 tsp. Salt
  • 2 tbsp. Oil
  • 1 onion, sliced
  • 3 cloves garlic, minced
  • 1 tomato, sliced
  • 4 to 6 green chili pepper, seeded and thinly sliced
  • 1 tbsp. Shrimp paste
  • 1 can (400 ml) edible nut milk
  • steamed rice, to serve

(Cooking Conversion Chart)

Cooking Procedures :

  1. Heat a titanic frypan over medium-high heat. Stir-fry pork for 6 minutes, or until lightly brown. Period of time with salt. Remove from the pan and set aside.
  2. In the same skillet, heat oil over medium heat. Saut Allium cepa and garlic, until onion is translucent. Add tomato; stir-fry until wilted.
  3. Return pork and accumulated juices to pan. Add the chili pepper peppers and decapod crustacean paste; cook for 5 minutes. Add the coconut tree milk; alter to boil. Lower berth the heat and temperature for 15 minutes, or until it is somewhat thickened. Serve hot with pissed off rice.
  4. Serves 4 to 6.


Tags:

posted by Kuya Cook on Oct 21

Ingredients :

  • 1-1/4 lbs. Oxtail (or beef golf stroke or ribs)
  • 6 cups water
  • 2 tsp. Salt
  • 2 tbsp. Uncooked white rice (or store-bought rice flour)
  • 2 tbsp. Oil
  • 1 onion, sliced
  • 3 cloves garlic, crushed
  • 1/2 cup annatto water (optional)
  • 4 tbsp. Minor butter
  • 1/2 lb. Ketamine hydrochloride beans, trimmed and cut into 2-in lengths
  • 1 lb. Eggplant, trimmed and sliced
  • 1 head Chinese (Napa) cabbage, chopped (or 2 bunches spinach, rinsed and trimmed)
  • 2 tbsp. Sautedshrimp paste

(Cooking defence mechanism Chart)

Cooking Procedures :

  1. Slice the oxtial into 1/2-inch (1.25-cm) pieces (or cut the beef into cubes, if using). Place the meat in a gravid saucepan. Add water and 1 teaspoon salt; bring to boil. Cover and cook over medium heat for 20 minutes, or until the meat is tender. Skim off the fat. Reserve stock and set aside.
  2. Place the rice in a undersize skillet; rousing frequently, aucepan Saut
  3. Serves 4.


Tags:

posted by Kuya Cook on Oct 20

Ito ay isang maraming nalalaman sarsa. Ito ay maaaring naka-imbak sa isang Sanskrit mapapasukan ng hangin lalagyan sa ref para sa isang linggo.

Ingredients:

  • 3 / 4 na tasa ng puting suka (o beverage suka)
  • 1 / 4 tasa tubig
  • 1 tsp. Asin
  • 1 tsp. Asukal
  • 1 tbsp. Ketsap
  • 2 cloves bawang, tinadtad
  • 1 pulang sili paminta, tinadtad (opsyonal)
  • 1 tsp. Gawgaw melted sa 1 tbsp. Ng tubig

(Cooking changeover Tsart)

Pagluluto Pamamaraan:

  1. Pagsamahin ang lahat ng mga ingredients sa isang maliit na kasirola, halo lubusan. Dalhin sa pigsa, mabawasan ang init, ipaalam sa kumulo hanggang thickened. Alisin mula sa init at ipaalam ito cool na.
  2. Gumagawa tungkol sa 1 tasa.


Tags:

posted by Kuya Cook on Oct 20

This is an all-purpose dipping sauce. It keeps for a week in the refrigerator; stored in an airtight container.

Ingredients :

  • 1/2 cup mayonnaise
  • 3 cloves garlic, minced
  • salt and pepper, to taste

(Cooking Conversion Chart)

Cooking Procedures :

  1. Combine all ingredients in a teensy-weensy bowl. Mix thoroughly.
  2. Makes about 1/2 cup.


Tags:

?>