Asians are known around the world because of their rice eating habit. A meal will not be complete with a steamed rice. That is why I have thought of making the famous steamed rice extra special. The rice cooking would take around 15-20 minutes, depending of the type of rice. It has been observed that the best rice is the IR 64 or the tonner variety, planted in the Philippines. There are different variety of rice depending on the area.
To make the steamed rice extra special, we need to add pandan leaves to make the steamed rice smell good. I already used this type of rice cooking in the restaurant most of my customers were really delighted to have the pandan rice instead of just plain ordinary steamed rice on their plates.
Saturday, January 30, 2010
MINIMIZE THE SUGAR AND NO VETSIN PLEASE
The recipes that I often use in the restaurant involves the use of sugar. Sugar is very important in my kitchen because it adds more taste to the recipes that I cook in my little kitchen. But there are times that instead of adding sugar, I use soft drink to make the dish perfect in taste. Just for example the humba pork dish. This dish is one of the best seller in my restaurant. It is sweet and the salt is not over powering the sweetness of the dish.
I remember one day last week, a customer went to me and asked me about the dishes that I prepare in the restaurant. He was so particular about the use of vetsin or MSG on the dishes that I cook. In fact, I don't use vetsin in my dishes. Vetsin is also called the flavor intensifier of all the dishes. He was very happy to know that I don't use vetsin in my cooking. I think it was for health reasons why he prefer to eat dishes without vetsin or MSG.
I remember one day last week, a customer went to me and asked me about the dishes that I prepare in the restaurant. He was so particular about the use of vetsin or MSG on the dishes that I cook. In fact, I don't use vetsin in my dishes. Vetsin is also called the flavor intensifier of all the dishes. He was very happy to know that I don't use vetsin in my cooking. I think it was for health reasons why he prefer to eat dishes without vetsin or MSG.
PREPARING THE BREAKFAST EARLY
I have already set the alarm clock for tomorrow because I have to be awake by 5 am this morning and start the cooking early. I have agreed with a fellow chef of mine that we are going to be doing the morning jog and walk for tomorrow. This is my second time to do this and I am very excited for tomorrows event. I am planning of preparing French Toast with roasted chicken. Potatoes will also be on the breakfast menu for tomorrow. The dairy bank also told me that fresh milk will be served in the bottle for tomorrow earlier than schedule. I am also planning to make the leche flan and other dishes for the early morning delight.
A chef really needs a reliever after a hard day's work in the restaurant. In my calculation, I prepare almost 100 dishes a week and that's already something that a chef should have a relaxation too and get rid of stress. All of the ingredients are already prepared and I really need to take the early sleep so that I can have the correct hours of sleep. I plan of doing this twice a week so that I get the healthy benefit out of it.
A chef really needs a reliever after a hard day's work in the restaurant. In my calculation, I prepare almost 100 dishes a week and that's already something that a chef should have a relaxation too and get rid of stress. All of the ingredients are already prepared and I really need to take the early sleep so that I can have the correct hours of sleep. I plan of doing this twice a week so that I get the healthy benefit out of it.
CHEF CONTEST
My friend chef called me the other day and told me that I am going to be on television. I know that he was into the media business and I never thought that I will be one of his stars. I am going to be one of the hosts and judge of a reality cooking show that is going to be aired on March. It is really a cooking contest and we will be going to search the entire culinary school in the country for the best chefs that are willing to gain exposure on TV.
According to the producer, I must be on the tour and my chef adventures will be disclosed so that many will be encourage to join the contest for chefs. The contestant will be allowed to look at the recipe book that he/she brings. The finish product of the chef will then be judged by me and three others more. There are really many offers for a chef right now. the prizes that the lucky chef will be bagging will be a complete culinary package for all. This is the ultimate desire of chefs to have this kind of package. I guess being a chef is really something at all.
According to the producer, I must be on the tour and my chef adventures will be disclosed so that many will be encourage to join the contest for chefs. The contestant will be allowed to look at the recipe book that he/she brings. The finish product of the chef will then be judged by me and three others more. There are really many offers for a chef right now. the prizes that the lucky chef will be bagging will be a complete culinary package for all. This is the ultimate desire of chefs to have this kind of package. I guess being a chef is really something at all.
SPECIAL BANANA SPLIT RECIPE
I love ice cream and this is the most passion of all. Cold ice cream rally can get the heat away and that is why I am sharing this recipe to you all.
Ingredients:
1 ripe banana
3 scoops good-quality ice cream,
slightly softened (your choice of flavors)
Suggested Toppings:
2 to 3 Tbsp. Raspberry Topping, warm or cold
2 to 3 Tbsp. good-quality caramel
or butterscotch topping, slightly warmed
2 to 3 Tbsp. hot fudge sauce, slightly warmed
For Garnish:
Lightly sweetened whipped cream
Chocolate sprinkles
A maraschino cherry or two
Rinse and dry the banana, then peel it. Split the banana in half vertically (the long way), and place each half on an opposite side of your dish, seed side in. Working quickly, place three scoops of ice cream in a row, between the banana halves. Top each scoop with a different topping.
Garnish the banana split with lightly sweetened whipped cream (use it judicially here—you don't want to cover up too much of the pretty effect of the toppings over the ice creams). Sprinkle the whipped cream lightly with chocolate sprinkles, then top with a maraschino cherry or two. Serve immediately!
Ingredients:
1 ripe banana
3 scoops good-quality ice cream,
slightly softened (your choice of flavors)
Suggested Toppings:
2 to 3 Tbsp. Raspberry Topping, warm or cold
2 to 3 Tbsp. good-quality caramel
or butterscotch topping, slightly warmed
2 to 3 Tbsp. hot fudge sauce, slightly warmed
For Garnish:
Lightly sweetened whipped cream
Chocolate sprinkles
A maraschino cherry or two
Rinse and dry the banana, then peel it. Split the banana in half vertically (the long way), and place each half on an opposite side of your dish, seed side in. Working quickly, place three scoops of ice cream in a row, between the banana halves. Top each scoop with a different topping.
Garnish the banana split with lightly sweetened whipped cream (use it judicially here—you don't want to cover up too much of the pretty effect of the toppings over the ice creams). Sprinkle the whipped cream lightly with chocolate sprinkles, then top with a maraschino cherry or two. Serve immediately!
CHEFS ARTICLE DIRECTORY
I have been a chef for about 12 years now. I have gained lots of cooking experiences that I would say I am proud about. I have traveled across the globe in search of those unique recipes that I can share to my customers in my restaurant. Aside from the recipes, I also authored one cooking book and I share to those who are interested to learn cooking and basics about it. Most of my friends are also chefs and they all ask me about the cooking styles that I implement in my kitchen. But aside from cooking, I am also a member of a chef directory. By this, you get to find chefs around the world instantly and read the things that they write about as they submit it in Article Alley Article Directory.
Most of my recipes that I personally create are all in the cooking directory. As I submit my article, more and more chefs will be able to read it. It is really fun and exciting being a chef and publishing your work. Because of this, I was able to meet many chefs around the world and exchange ideas with them. In fact, because of the article directory, I was able to meet an Italian chef that is coming to visit me next week on February. This is really very cool for me. Most of my friend chefs are also member of the chef article alley article directory. They write and they publish it in the directory. I really like to invite all the chefs out there to join the article directory.
Most of my recipes that I personally create are all in the cooking directory. As I submit my article, more and more chefs will be able to read it. It is really fun and exciting being a chef and publishing your work. Because of this, I was able to meet many chefs around the world and exchange ideas with them. In fact, because of the article directory, I was able to meet an Italian chef that is coming to visit me next week on February. This is really very cool for me. Most of my friend chefs are also member of the chef article alley article directory. They write and they publish it in the directory. I really like to invite all the chefs out there to join the article directory.
PANCIT MOLO RECIPE
PANCIT MOLO RECIPE
Ingredients:
1 cup ground pork
1/2 cup cooked chicken meat, flaked
1/4 cup water chestnuts, chopped
3 tbsp patis (fish sauce)
salt to taste
8 cups chicken broth
1 small onion, chopped
1 clove garlic, minced
25-30 wonton wrappers
pepper to taste
chopped spring onions
oil for sauteing
COOKING PROCEDURE
To prepare filling: Combine ingredients in a bowl but use onlly 1 tsp green onions, salt to taste, and 1 tbsp patis. Set aside the remaining ingredients for the broth.
Put 1 tbsp of the meat mixture in the center of each wonton wrapper.
Wrap by folding one side of the wrapper to cover the filling completely, then turning the “unfilled” sides of the wrapper up so that the dumpling resembles a flower. (The filled portion should be in the center.)
Cover the dumplings with a dry kitchen towel and set aside.
To make broth: – Saute onion and garlic in oil until light brown.
Add chicken stock and the remaining salt and patis or fish sauce from the filling.
Allow to boil, the drop the stuffed dumplings into the boiling broth.
Stir the remaining meat mixture into the broth. Simmer for 10-15 minutes.
Season with pepper to taste.
Before serving, garnish with chopped spring onions.
Ingredients:
1 cup ground pork
1/2 cup cooked chicken meat, flaked
1/4 cup water chestnuts, chopped
3 tbsp patis (fish sauce)
salt to taste
8 cups chicken broth
1 small onion, chopped
1 clove garlic, minced
25-30 wonton wrappers
pepper to taste
chopped spring onions
oil for sauteing
COOKING PROCEDURE
To prepare filling: Combine ingredients in a bowl but use onlly 1 tsp green onions, salt to taste, and 1 tbsp patis. Set aside the remaining ingredients for the broth.
Put 1 tbsp of the meat mixture in the center of each wonton wrapper.
Wrap by folding one side of the wrapper to cover the filling completely, then turning the “unfilled” sides of the wrapper up so that the dumpling resembles a flower. (The filled portion should be in the center.)
Cover the dumplings with a dry kitchen towel and set aside.
To make broth: – Saute onion and garlic in oil until light brown.
Add chicken stock and the remaining salt and patis or fish sauce from the filling.
Allow to boil, the drop the stuffed dumplings into the boiling broth.
Stir the remaining meat mixture into the broth. Simmer for 10-15 minutes.
Season with pepper to taste.
Before serving, garnish with chopped spring onions.
FISH ESCABECHE RECIPE
This is one of the dishes that is very popular in my restaurant. Most of my customers admire the taste of my fish escabeche. For this dish, here are the ingredients:
* 1 large fish such as lapu-lapu or tilapia or maya-maya
* 1 large fish such as lapu-lapu or tilapia or maya-maya
* 1 large onion, sliced
* 1 each of red and green bell pepper, julienned
* 1 cup grated unripe papaya
* 4 cloves garlic, crushed
* 2 tablespoons ginger, julienned
* 1 cup vinegar
* 1 tablespoon salt
* 3 tablespoon sugar
* 1 tablespoon cornstarch, dissolved in 1/2 cup water
* 1/2 teaspoon MSG or vetsin
* 1 cup cooking oil
PROCEDURE :
1. Clean the fish and rub with salt and vetsin.
2. In a frying pan, heat the oil and fry the fish until golden brown.
3. Place the fish in a serving dish and set aside.
4. Remove the used oil from the pan and put in about 1 tablespoon of fresh oil.
5. Saute the garlic, ginger, and onion.
6. Add the bell peppers and grated papaya and saute until half-cooked.
7. Put this mixture on top of the fish in the serving dish.
8. Return the pan to the heat and put the vinegar, salt and sugar.
9. Bring to a boil and thicken with the dissolved cornstarch.
10. Pour this sauce over the fish and serve immediately.
* 1 each of red and green bell pepper, julienned
* 1 cup grated unripe papaya
* 4 cloves garlic, crushed
* 2 tablespoons ginger, julienned
* 1 cup vinegar
* 1 tablespoon salt
* 3 tablespoon sugar
* 1 tablespoon cornstarch, dissolved in 1/2 cup water
* 1/2 teaspoon MSG or vetsin
* 1 cup cooking oil
PROCEDURE :
1. Clean the fish and rub with salt and vetsin.
2. In a frying pan, heat the oil and fry the fish until golden brown.
3. Place the fish in a serving dish and set aside.
4. Remove the used oil from the pan and put in about 1 tablespoon of fresh oil.
5. Saute the garlic, ginger, and onion.
6. Add the bell peppers and grated papaya and saute until half-cooked.
7. Put this mixture on top of the fish in the serving dish.
8. Return the pan to the heat and put the vinegar, salt and sugar.
9. Bring to a boil and thicken with the dissolved cornstarch.
10. Pour this sauce over the fish and serve immediately.
DISCLOSURE POLICY
This policy is valid from 30 January 2010
This blog is a personal blog written and edited by me. This blog accepts forms of cash advertising, sponsorship, paid insertions or other forms of compensation.
The compensation received may influence the advertising content, topics or posts made in this blog. That content, advertising space or post may not always be identified as paid or sponsored content.
The owner(s) of this blog is compensated to provide opinion on products, services, websites and various other topics. Even though the owner(s) of this blog receives compensation for our posts or advertisements, we always give our honest opinions, findings, beliefs, or experiences on those topics or products. The views and opinions expressed on this blog are purely the bloggers' own. Any product claim, statistic, quote or other representation about a product or service should be verified with the manufacturer, provider or party in question.
This blog does not contain any content which might present a conflict of interest.
To get your own policy, go to http://www.disclosurepolicy.org
This blog is a personal blog written and edited by me. This blog accepts forms of cash advertising, sponsorship, paid insertions or other forms of compensation.
The compensation received may influence the advertising content, topics or posts made in this blog. That content, advertising space or post may not always be identified as paid or sponsored content.
The owner(s) of this blog is compensated to provide opinion on products, services, websites and various other topics. Even though the owner(s) of this blog receives compensation for our posts or advertisements, we always give our honest opinions, findings, beliefs, or experiences on those topics or products. The views and opinions expressed on this blog are purely the bloggers' own. Any product claim, statistic, quote or other representation about a product or service should be verified with the manufacturer, provider or party in question.
This blog does not contain any content which might present a conflict of interest.
To get your own policy, go to http://www.disclosurepolicy.org
BULAD DISH FOR THE MASS
have you heard about the dish called BULAD? This meal is particularly famous in South East Asia and is best paired with rice. The word bulad literally means dried fish. Usually fishes are made to be bulad because of their meat as they are preserved without using the refrigerator. Bulad or dried fish are always salty because from the sea, the fishes are sun dried immediately. The duration of the bulad usually is about two weeks. Then you have to throw awayd the bulad because it might cause bad to your health.
The procedure of making of bulad is a long one. In fact the fish are dried for about 3-4 days under the heat of the sun. There are many dishes that be prepared using bulad or dried fish. one is the famous sweet and sour bulad, the roasted bulad, mongo with bulad and the most famous among the dishes made of bulad is the fried bulad. Bulad is considered an appetizer because to get to eat more when you have this on your table. I know many chefs would not use bulad in their dishes because they are not used top using this fish in their meals.
If you try to look at any recipe book, you would noticed that there are few recipes made out of the bulad meat. I tried incorporating this fish into my dishes one time and most of my customers were amazed with the distinctive taste of the dish. I never told them that it was bulad or dried fish. it might scare them away from my restaurant. But personally, I love the taste of the dried fish or bulad. That's a chef's point of view right here.
The procedure of making of bulad is a long one. In fact the fish are dried for about 3-4 days under the heat of the sun. There are many dishes that be prepared using bulad or dried fish. one is the famous sweet and sour bulad, the roasted bulad, mongo with bulad and the most famous among the dishes made of bulad is the fried bulad. Bulad is considered an appetizer because to get to eat more when you have this on your table. I know many chefs would not use bulad in their dishes because they are not used top using this fish in their meals.
If you try to look at any recipe book, you would noticed that there are few recipes made out of the bulad meat. I tried incorporating this fish into my dishes one time and most of my customers were amazed with the distinctive taste of the dish. I never told them that it was bulad or dried fish. it might scare them away from my restaurant. But personally, I love the taste of the dried fish or bulad. That's a chef's point of view right here.
Thursday, January 28, 2010
HOT POTATO SALAD RECIPE
HOT POTATO SALAD
6 pcs medium size potato
2pcs hard boiled egg, chopped
olive oil
4 slices bacon
¼ cup minced onion
1 egg, beaten
4 tbsps vinegar
1-3/4 tsps salt
Boil potato with skin on, drain, peel and slice while hot. Add hard-boiled egg. Heat oil in pan. Fry bacon and onion until brown. Strain fat. Add onion and bacon to potato mixture. Beat egg well. Add vinegar and salt; pour over potato. Mix well and heat in double broiler. Serve hot and garnish with lettuce. Serve 6 by this mixture.
6 pcs medium size potato
2pcs hard boiled egg, chopped
olive oil
4 slices bacon
¼ cup minced onion
1 egg, beaten
4 tbsps vinegar
1-3/4 tsps salt
Boil potato with skin on, drain, peel and slice while hot. Add hard-boiled egg. Heat oil in pan. Fry bacon and onion until brown. Strain fat. Add onion and bacon to potato mixture. Beat egg well. Add vinegar and salt; pour over potato. Mix well and heat in double broiler. Serve hot and garnish with lettuce. Serve 6 by this mixture.
Wednesday, January 27, 2010
CHEF FOUNDATION
Our group is not just good in the kitchen but in the community as well. We have been helping many street children and homeless by making a feeding in the community program. Our chef foundation was established in 2006 and we had been doing more than 20 charity feeding program annually. In every feeding program, we make it sure that the cooking happens on the day itself.
The last feeding program was just last week and we prepared pizzas for the community living in the garbage site. 20 chefs volunteered to do the cooking and baking of the pizzas. We chefs also were the one handing the pizza boxes to the children asking for food.
Our foundation is well funded by local businessmen, chefs, politicians and NGU in the city. We are planning to go nationwide by this year. We have already prepared the schedules of the feeding programs for the year. The next will be on the first week of February. We will still be giving pizzas on the day of the charity day and we chefs will do the baking of the pizzas.
Aside from the feeding programs that we chefs do, we also send students to the culinary school as our foundation's scholars. We were able to finish 10 students just this year, as the first batch of the chef foundation. There are more charity projects that we chefs prepare and we are just happy to be at service to the community. As they say, chefs at work.
The last feeding program was just last week and we prepared pizzas for the community living in the garbage site. 20 chefs volunteered to do the cooking and baking of the pizzas. We chefs also were the one handing the pizza boxes to the children asking for food.
Our foundation is well funded by local businessmen, chefs, politicians and NGU in the city. We are planning to go nationwide by this year. We have already prepared the schedules of the feeding programs for the year. The next will be on the first week of February. We will still be giving pizzas on the day of the charity day and we chefs will do the baking of the pizzas.
Aside from the feeding programs that we chefs do, we also send students to the culinary school as our foundation's scholars. We were able to finish 10 students just this year, as the first batch of the chef foundation. There are more charity projects that we chefs prepare and we are just happy to be at service to the community. As they say, chefs at work.
JELLO SALAD RECIPE
It's getting hot right now and the best way to take the heat is to enjoy a cold salad. The ingredients are the following:
1 kg strawberry jello
2 cups boiling water
3 pcs banana, mashed
1 can crushed pineapple
30 oz frozen strawberry, undrained
1 large pkg sour cream
Combine jello and 2 cups boiling water. Let it cool; add mashed banana, pineapple and undrained strawberry. Put half mixture in pan and chill. Spread sour cream on top. Add remaining fruit and jello mixture. Chill and cut into serving squares.
1 kg strawberry jello
2 cups boiling water
3 pcs banana, mashed
1 can crushed pineapple
30 oz frozen strawberry, undrained
1 large pkg sour cream
Combine jello and 2 cups boiling water. Let it cool; add mashed banana, pineapple and undrained strawberry. Put half mixture in pan and chill. Spread sour cream on top. Add remaining fruit and jello mixture. Chill and cut into serving squares.
RECIPE BOOK SALE
My restaurant is situated near a mall and it is my delight to visit the mall first before heading home. On my way to the mall, I saw a steamer saying that there is a book sale and this include recipe books and other cooking learning books. When I saw that, I rushed to the book store to check out the recipe book sale.
The sale was indeed a big hit. There were so many people looking and lining at the counter to pay for their recipe books that they got from the pile of recipe books that were on sale. My eyes become wider when I saw this recipe book that was listed on sale. The recipe book was the one that I am looking for. The recipe book specialize in Italian cuisines and mostly European dishes.
I never expected to see the book in the book sale area since this was launched the other month with a limited copies sold worldwide. In the recipe book sale, I saw my old classmates in the culinary school. They too were looking for recipe books that they can use to expand their knowledge in cooking. Now that I am already home, I guess I need to open the recipe book that I bought from the recipe book sale in the mall.
The sale was indeed a big hit. There were so many people looking and lining at the counter to pay for their recipe books that they got from the pile of recipe books that were on sale. My eyes become wider when I saw this recipe book that was listed on sale. The recipe book was the one that I am looking for. The recipe book specialize in Italian cuisines and mostly European dishes.
I never expected to see the book in the book sale area since this was launched the other month with a limited copies sold worldwide. In the recipe book sale, I saw my old classmates in the culinary school. They too were looking for recipe books that they can use to expand their knowledge in cooking. Now that I am already home, I guess I need to open the recipe book that I bought from the recipe book sale in the mall.
Monday, January 25, 2010
SPAGHETTI IN LIVER SAUCE RECIPE
Many people love pasta and spaghetti is just one of them. I would to share this recipe. This won a gold prize award in the culinary school. For this dish, we will be needing the following ingredients:
1/4 cup butter
1 clove garlic, crushed
1 pc medium size onion, chopped
1/4 kilo chicken liver, chopped
1-1/2 tbsps sugar
1 tsp each salt and pepper
1 can Italian style spaghetti sauce
1 cup Vienna sausage, sliced
1 lb spaghetti, cooked according to package direction
grated cheese
The cooking procedure as follows:
1. Heat butter in pan and saute garlic and onion. Add chicken liver, sugar, salt and pepper. Add spaghetti sauce and sausage. simmer for 5 minutes.
2. Arrange cooked spaghetti on platter and pour sauce over noodles. Top with grated cheese and the dish is done, ready to be served.
This is a very simple recipe and I hope you will like this one as you cook it in your kitchen.
1/4 cup butter
1 clove garlic, crushed
1 pc medium size onion, chopped
1/4 kilo chicken liver, chopped
1-1/2 tbsps sugar
1 tsp each salt and pepper
1 can Italian style spaghetti sauce
1 cup Vienna sausage, sliced
1 lb spaghetti, cooked according to package direction
grated cheese
The cooking procedure as follows:
1. Heat butter in pan and saute garlic and onion. Add chicken liver, sugar, salt and pepper. Add spaghetti sauce and sausage. simmer for 5 minutes.
2. Arrange cooked spaghetti on platter and pour sauce over noodles. Top with grated cheese and the dish is done, ready to be served.
This is a very simple recipe and I hope you will like this one as you cook it in your kitchen.
AN OLD FRIEND AND A CHEF
I was buying my kitchen ingredients in the public market when I noticed that somebody was calling my name. I was wondering who was the person and the voice keeps getting louder and louder. Suddenly, my hands were pulled and as I turned around I saw my long time friend. She was my upper class in the culinary school. The last time I heard about him was he went to London and became a head chef of the Buckingham palace.
As we were talking, He told me about his new business right now. After working for the royal family as their head chef, he went to the states and pursue another cooking degree there. He also became a master chef. To become a master chef, you must master almost all the recipes there is in this planet. You must also gain enough experience before you can reach the master chef level.
My friend was very happy to see me and congratulated me on my restaurant. I never expected him to be here in our country. But I am just glad I saw him again. I think I will never become a master chef. I am already contented with the profession that I have here right now. Plans of going abroad to work is very far from reality. There are many offers to be a chef abroad but I guess I have to pass it on the younger ones.
As we were talking, He told me about his new business right now. After working for the royal family as their head chef, he went to the states and pursue another cooking degree there. He also became a master chef. To become a master chef, you must master almost all the recipes there is in this planet. You must also gain enough experience before you can reach the master chef level.
My friend was very happy to see me and congratulated me on my restaurant. I never expected him to be here in our country. But I am just glad I saw him again. I think I will never become a master chef. I am already contented with the profession that I have here right now. Plans of going abroad to work is very far from reality. There are many offers to be a chef abroad but I guess I have to pass it on the younger ones.
EARLY FOR COOKING
I was told that my in-laws are coming to our house and I have to prepare for the night's dinner. On my way to our house, I was already thinking of what I a going to cook for tonight. I wanted the night to be special and I was thinking of cooking lechon kawali or peking duck meals for the house. It's been quite sometime now since their last visit in our house.
I have only few minutes to scan my recipe book for possible dish for tonight. I already told our house help to prepare the ingredients so that when I get home I can start cooking. I think the dishes that I am planning to cooking will do just fine.
Since I am home early, I instructed my assistant chef in the restaurant to take over the cooking while I am gone. Today, I prepared almost 25 dishes in the restaurant and now in the house.I am expecting 5 people and I have to start the cooking early before they arrive. By the way, the recipe book that my friend game from Chine was a grat reading material.
I have only few minutes to scan my recipe book for possible dish for tonight. I already told our house help to prepare the ingredients so that when I get home I can start cooking. I think the dishes that I am planning to cooking will do just fine.
Since I am home early, I instructed my assistant chef in the restaurant to take over the cooking while I am gone. Today, I prepared almost 25 dishes in the restaurant and now in the house.I am expecting 5 people and I have to start the cooking early before they arrive. By the way, the recipe book that my friend game from Chine was a grat reading material.
Sunday, January 24, 2010
NATIVE CHICKEN TINOLA RECIPE
Many people right now are doing the healthy living and they prefer dishes that are healthy for their body. Instead of the broiler chicken, native chicken are now preferred because of it's healthy meat. I am preparing this wonderful dish for you guy. This is the native chicken tinola, all time favorite.
Ingredients:
* 2 ts Cooking oil
* 4 Cloves garlic crushed
* 1 ts Ginger cut in strips
* 1/2 c Onion chopped
* 1 kg Stewing chicken cut into -serving pcs
* 1 tb Patis
* 10 c Rice water
* 1 sm Green papaya sliced 1/3" -thick
* 1 c Pepper leaves
* 1 ts Salt
The cooking procedure;
1.Fry the garlic in hot cooking oil until brown. Add ginger and chopped onions. Cook until soft.
2. Drop in chicken. Season with patis (fish sauce). Cover and simmer for 5min.
3. Add the rice water simmer until chicken is tender.
4. Add sliced papaya and cook until papaya is tender.
5. Just before removing from the fire season with salt and vetsin. Add pepper leaves. Serve hot with steamed rice
This is recipe is very easy to cook.
Ingredients:
* 2 ts Cooking oil
* 4 Cloves garlic crushed
* 1 ts Ginger cut in strips
* 1/2 c Onion chopped
* 1 kg Stewing chicken cut into -serving pcs
* 1 tb Patis
* 10 c Rice water
* 1 sm Green papaya sliced 1/3" -thick
* 1 c Pepper leaves
* 1 ts Salt
The cooking procedure;
1.Fry the garlic in hot cooking oil until brown. Add ginger and chopped onions. Cook until soft.
2. Drop in chicken. Season with patis (fish sauce). Cover and simmer for 5min.
3. Add the rice water simmer until chicken is tender.
4. Add sliced papaya and cook until papaya is tender.
5. Just before removing from the fire season with salt and vetsin. Add pepper leaves. Serve hot with steamed rice
This is recipe is very easy to cook.
COOKING VIDEOS AND COOKING SHOWS MADE COOKING LOT EASIER
This is a Sponsored Post written by me on behalf of Charter. All opinions are 100% mine.
Most of my time I stay in my kitchen doing the cooking works and I prepare the list of dishes that will be cooked in my restaurant. I would say that 85% of my time is dedicated in cooking dishes in my kitchen. I scan recipe books and other reading materials that are related to cooking. I want to expand my knowledge in cooking. I want to discover new techniques in cooking and food preparation.
I had several collection of cooking DVD copies in the house and I watch them when I am stay at home. But sometimes when you keep on watching these filed videos I get a little bored and I want more recipes to learn and dishes to prepare. Good thing I learn more at charter.net/ondemand, I was able to watch movies and watched several cooking shows and I would say was a great help for my quest for more cooking techniques and methods of food preparations. I also get updates and fun extras on Charter’s Facebook page. I would say I am learning more recipes and cooking techniques as I watch these movies and shows almost everyday.
Now, my learning method in cooking are far more wider than before. I got recipe books, cooking DVDs and I watch movies related to cooking. I get to expand my knowledge more in cooking easily. Everyday, I get more excited in learning more in cooking methods.
A NEW RECIPE BOOK FOR ME
A good friend of me, who works as a chef in China, gave a new recipe book. She said to me that this was her gift for my birthday last year. It is because it was on my birthday when she got a call from a hotel in China telling her that she needed to take the first flight to China immediately to work as a head chef for a hotel there.
The gift that she is giving to me is said to be the best source of Chinese recipe and dishes. The recipe book is authored by a famous Chinese chef. The recipe book contains almost 800 wonderful dishes and most of the recipes are from main land China. Aside from that, there is also a cooking DVD inside, as part of the recipe book.
The recipe book that my friend gave is unique. It is because I never saw this kind of recipe book here and other places where I went to. I was also told that the recipe book has a limited copies only. There are only around 500 copies printed for this type of recipe book. I am just glad that I had one right now.
The gift that she is giving to me is said to be the best source of Chinese recipe and dishes. The recipe book is authored by a famous Chinese chef. The recipe book contains almost 800 wonderful dishes and most of the recipes are from main land China. Aside from that, there is also a cooking DVD inside, as part of the recipe book.
The recipe book that my friend gave is unique. It is because I never saw this kind of recipe book here and other places where I went to. I was also told that the recipe book has a limited copies only. There are only around 500 copies printed for this type of recipe book. I am just glad that I had one right now.
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