Have you ever tried to butcher a whole dressed chicken? I remember the first time to butcher a whole chicken; it was confusing. Back then, I didn’t know where to start and I have no idea as to how many parts should I divide it into. I spent more than 30 minutes to complete the […]
Fried Rice is the result when steamed or boiled rice are fried in oil or animal fat. For practical reasons, the Chinese first used this method to preserve and recycle leftover steamed rice for consumption. Nowadays, several varieties of fried rice are enjoyed throughout the world.
Making fried rice seems simple and easy. When asked as to how this is done, you might say “heat some oil and fry the steamed rice then add the other ingredients that you have”. While this statement is true, there are more things to consider that may help you make the best possible outcome out of what you have.
Part of our culinary adventure is learning the proper method of preparing ingredients. This article is intended to visually demonstrate the proper steps in dicing an onion. There are no incorrect procedure as long as the goal is achieved but following best practices tend to make work simple and easier.
Are you also doing same method?
Chicago winter is one of the coldest in the country. There are weeks wherein the average temperature ranges between 5 to 15 degrees Fahrenheit; there are also days where it falls below zero (not to mention the wind chill factor which makes it colder). During this season, a single cup of hot chocolate or coffee […]
Tahô is a Philippine street food sold by peddlers known as “magtataho”. It is a soft gelatin-like snack made from processed soybeans topped with caramel and tapioca pearls (locally called sago). The soft gelatin-like texture is achieved by undergoing a series of steps. Soybeans are soaked in water overnight then finely grinded and boiled. While boiling, extracts from the soy beans mixes with water forming soy milk. The remaining solid particles are placed in a cloth then squeezed tightly until all the soy milks are fully extracted. Coagulating agents such as gelatin or magnesium chloride are then added to thicken the texture. The caramel syrup is made by caramelizing brown sugar and mixing it with water.
Beef with Broccoli is an Asian beef main dish. As the name suggests, this dish is mainly comprised of beef and broccoli combined with different sauces for that delightful Asian flavor.
This simple recipe is so easy to follow. I would suggest though that you use beef sirloin or tenderloin to
ensure that your dish will come-out tender. If in case you don’t have them around and opted for another less tender beef part, it would help if you slice the meat thinly and pound it with a meat pounder.
Try this Beef with Broccoli recipe
Pininyahang Manok literally translates to Chicken with pineapple. Chicken slices are marinated in pineapple juice then stewed with pineapple chunks. Aside from pineapples, secondary ingredients such as carrots, bell pepper, and milk make-up the dish.
There are some variations of this dish and the obvious difference is the use of fresh/evaporated milk over coconut milk or vice versa. I would say that both variations will yield good results though I used fresh milk in this recipe because that is the style that I grew-up eating and it never ceases to give me that nostalgic feeling.
Try this Pininyahang Manok recipe.
Crabmeat Omelette is a type of beaten egg preparation with crab meat. This is lightly fried using butter or oil. In the Philippines, this type of dish is referred to as “torta” and several different ingredients can be added with the egg. The more traditional method of preparation is adding the crabmeat (or any ingredient that takes a short time to cook) with the eggs while whisking. The eggs and crabmeat will then be poured in the pan and be cooked at the same time.
There are many ways to cook an omelette and several ingredients can be mixed and matched. All we need is a little imagination and a good understanding on how each ingredient affects the taste of the entire dish. It’s always good to experiment.
Try this Crabmeat Omelette recipe.
Buchi or Butsi is a rice cake made from sweet rice flour that is molded into shape with a sweet bean paste filling and sesame seed coating. This delectable treat is deep fried under high heat before serving.
The most famous establishment that serves this in the Philippines would be Chowking . It is a Chinese fast-food chain owned by the largest local fast-food company in the Philippines, Jollibee corp. I remember ordering buchi as a dessert after having some Siopao Asado. It really tastes great especially when you have the gulaman drink by your side.
There are several types of filling that can be used for Buchi. The most common is the sweetened red bean paste while the ube and condensed milk mixtures are also becoming popular. You may use any filling that you want as long as it suits your taste.
Try this Buchi Recipe.
Beef Pares are cubed beef briskets cooked with different spices and tenderized to perfection. The aroma of this dish alone is really enticing and the flavor is so captivating as if someone is whisphering in your subconcious mind to go and get more.
I was first introduced to this dish in a local Tapsi House in Las Pinas. Back then, this dish is just a new addition to the menu. This captured my attention just right after my first bite and from then on I became a believer. These days, you can buy a complete Beef Pares meal from different eateries (these are Tapsilog joints turned Pares Houses).
I usually have this any time of the day. During my college years, I visit a nearby Goodies Pares near my campus (its the one in Leon Guinto and Quirino in Manila). A definite Pig-Out place for me, sometime I even order extra rice or two with a Pepsi or Coke by my side.
Try this sumptuous Beef Pares recipe.