17July2008
Posted by Webmaster under: Recipes.
Crack the claws of the crab. Put the crabs on top of a foil. Pour the sauce over.
16July2008
Posted by Webmaster under: Recipes; Umagang Kay Ganda Recipes.
A) INGREDIENTS:
1 can oyster mushrooms, drained (1 cup)
1 can button mushrooms, drained (1 cup)
4 shitake mushrooms-soak in water 15 minutes. Drained. Remove stems. Cut into 4.
1/2 cup Magnolia Gold Butter
1 big head garlic with skin on
2 siling labuyo-sliced
1 tbsp. liquid seasoning
1/4 tsp. each of rock salt and pepper
B) FOR GARNISH: 8 slices French Bread (1/4 inch thick, arrange around a round serving platter.
C) PROCEDURE: In a 12 inch frying pan, put butter, garlic, labuyo, and cook until garlic is brown. Add mushrooms and stir 2 minutes. Scoop on center of serving platter.
D) Top with 1/4 cup chopped spring onions.
15July2008
Posted by Webmaster under: Recipes.
For the sauce:
For garnish:
Prepare the crabs. Remove the upper shell and “sponge.” Cut the body into two. Crack the claws.
Heat the oil until hot in a wok. Add XO sauce and crabs. Mix well. Cover and simmer over a low fire for five minutes. Add tomato sauce. Turn the crabs over. Cover and simmer for five minutes more.
Put on a serving plate. Top with wansuey or spring onions.
Note:
Rixin scallop XO sauce is available from Wei Wang at 726-1349; at Little Store at 721-9174; and from Sabrina Yu at 241-3660 or 371-3466. It’s made from dried scallops, garlic, red chilli pepper, ham, and shrimp bits.
14July2008
Posted by Webmaster under: Recipes; Umagang Kay Ganda Recipes.
Umagang Kay Ganda Recipe - July 14, 2008 episode Please Login or Register to see the link.
13July2008
Posted by Webmaster under: Recipes.
1/2 cup oil, 1/2 cup crushed garlic, 2 Tbsps. thinly sliced ginger, 1 Tbsp. kasubha (supermarkets’ spice and vegetable sections), 1/2 cup thinly sliced violet onions (shallots), 1 kilo Magnolia chicken parts (adobo cut), 1/4 kilo chicken liver, 1/4 cup patis(fish sauce), 4 chicken cubes, 1-1/2 tsps. black pepper, 1 cup C-4 dinorado rice (washed), 1 cup washed malagkit rice (glutinous rice) 16 cups water (1 gallon), 1/2 cup chopped spring onions for topping), 8 pieces calamansi for serving.
In a deep soup casserole, add oil and garlic. Set aside garlic when brown to be used for topping. Add chicken liver and stir until half-cooked. Set aside on a plate. Add ginger, kasubha (Philippine saffron), onions, and brown well. Add chicken to brown well (so caldo will not spoil easily). Season with patis, chicken cubes, pepper. Stir in rice and cook 2 minutes. Add water. Let boil, cover, then simmer over low fire 45 minutes. Add liver, cook 2 minutes more.
To serve: Prepare 8 bowls for the caldo. Top with spring onions and crispy garlic.
Tip: To cook regular rice at home, use a rice cooker and follow directions. If unavailable, put the rice in a pot, press your middle finger in the center, and put enough water until the level reaches the second line of your middle finger. Cook over medium heat and stir once in a while.
12July2008
Posted by Webmaster under: Recipes.
A. 1 cup washed rice-calrose or C4 dinorado. Put in a rice cooker with 10 cups water and cook for one hour. Add 1-1/2 tbsps. rock salt, 1/2 tsp. pepper.
B. Meatball topping: Mix well in a bowl: 1 cup Monterey ground pork or chicken giniling, 1/4 cup each soaked, drained, and then chopped Chinese/shiitake mushrooms, chopped spring onions, chopped carrots, soy sauce, and cornstarch. Add in one whole egg, 1 tbsp. each of rice wine and sesame oil. Form into one-inch balls and drop in eight cups boiling water until balls float. Retrieve with slotted strainer. Do not throw boiling water.
C. 4 pieces cubed tokwa (firm tofu), 250 grams fish or squid balls, 20 pieces siomai or wonton wrappers cut into 1-inch pieces.
Heat 4 cups oil until very hot. Fry tokwa, remove from oil; then fish or squid balls, remove; then siomai wrappers. Drain on paper napkins.
D. 4 century eggs — peeled, cut into 6 wedges each. Prepare 5 whole eggs.
E. Seasoning sauce: 1 tbsp. thinly sliced ginger, 1/2 cup sliced violet onions (shallots), 5 leaves Chinese pechay (shredded); 1/3 cup soy sauce, 2 tbsps. each of sugar, Chinese rice wine, sesame oil, 1/4 cup chopped spring onions.
In the 1/4 cup oil where you fried the tokwa, brown the ginger and violet onions. Toss in pechay and other ingredients (except the spring onions, which you will use for topping). Let boil.
F. To serve, prepare 5 big bowls, add 2 cups cooked rice. Top with meatballs, 1 raw egg if desired, some century eggs, seasoning sauce (letter E), wonton bits, tokwa, spring onions.
G. For the fish or squid balls: Follow A (you have to cook another set of 1 cup rice with 10 cups water). Top with remaining tokwa, fried wonton wrapper bits, century eggs, seasoning sauce, spring onions.
Tip: Congee will continue to expand and thicken. Add water from where you cooked the meatballs and boil in the rice cooker.
9July2008
Posted by Webmaster under: General Articles.
Rice has been cultivated in China for over 4,000 years and more than half of the world’s population eat it three times a day. The type that we eat is white or polished rice, where the bran is removed to give a creamy color. Regular milled white rice has had the inedible outer hull and the inner coating of bran taken out and there are many varieties consisting of short, medium or long grain. When cooked, the long grain tends to separate into fluffy pieces and this is used for Chinese fried rice while the short or medium grain has a higher starch content and is stickier like the Bomba used for paella in Spain or the Arborio for risotto in Italy. Most Asian countries pre-soak their rice in water to make it expand, though fresh harvest requires less liquid, compared to rice stored for long periods of time. Some types of whole grain are steamed in pressure before they are milled to retain the vitamins and minerals, This is called converted rice. If only the hull and some bran are removed, you have brown rice, which is darker in color, high in nutritional value, but takes longer to cook. Wild rice, which is not really rice but seeds of grass that grow in the Great Lakes region of the United States, is very expensive because this wild crop is handpicked and limited in number. Please Login or Register to see the link.
8July2008
Posted by Webmaster under: General Articles.
EAT’S EASY By Ernest Reynoso Gala | MANILA Philstar, 12/6/07 — Crab has always been one of my favorites, because it is easy to prepare and, when cooked properly, can put a lot of smiles and a delightful challenge to savor at the dinner table. At the Singaporean Crab Festival where over 500 guests attended, I had the opportunity to try chilli crab, one the country’s signature dishes. My fascination brought me to Sylvia Tan, food writer of five cookbooks and editor for the Straits Times and New Paper, where I studied authentic Singaporean cooking. Here are some of the tips I learned and would like to share with you. Please Login or Register to see the link.
7July2008
Posted by Webmaster under: General Articles.
When I was a young, I would always ask for baby back ribs with pork and beans to be prepared. I loved grabbing the bone, eating the meat, and licking my fingers with the leftover sauce. It was a thrill for me and my friends because it was an informal way to get together and have a picnic, eating with our hands like cowboys in the old western movies. Even today, ribs are still one of my favorite dishes because they are easy to prepare and very delicious when cooked properly. As long as you know the basic principles and follow simple techniques in cooking pork ribs, you, your family and friends can enjoy some of the best ribs in town. Please Login or Register to see the link.
7July2008
Posted by Webmaster under: Recipes; Umagang Kay Ganda Recipes.
Ingredients:
Procedure:
Portion one pint of ice cream into 2 cups. Freeze until ready to serve.
Put the butter, jam, rum or water in an 8-inch 1 1/2 inches high pan and mix over fire until simmering. Turn off fire and add fresh mangoes. Gently mix mangoes. Scoop onto the ice cream while hot. Serve
For Flaming Mango Jubilee: Heat the butter and Jam over fire. Remove pan from fire and pour rum from the bottle. Immediately return to fire and tilt pan to ignite, if using a gas stove. For electric stove, ignite with a long match.
Cooking is at once child’s play and adult joy. And cooking done with care is an act of love.
— Craig Claiborne from Craig Claiborne's Kitchen Primer