Basic Pancakes Recipe

from Yahoo! on How to Make Pancakes

Makes 4 large or 8 medium
Takes about 20 minutes to make, plus resting the batter

125g plain flour
1 medium egg, beaten
275ml-300ml semi-skimmed milk
Vegetable or sunflower oil, for frying

1. To make the batter, sift the flour with a pinch of salt into a large bowl. Make a well in the centre, pour in the egg and slowly whisk in enough milk to make a smooth batter, the consistency of pouring cream. Rest for at least 20 minutes.

2. Heat about a 28cm crepe pan or a smaller heavy-based frying pan over a medium heat. When hot, dip some kitchen paper in the oil and wipe across the surface of the pan. Add a small ladleful of batter and tilt the pan to swirl the batter evenly and thinly.

3. Cook for 1-2 minutes, until the pancake is golden underneath.

4. Loosen all around the pancake with a palette knife. Flip over and cook for a further minute, until golden.

5. Slide out onto a plate, putting a sheet of greaseproof paper between each pancake to stop them sticking together. Repeat to finish up the batter – oil the pan between each pancake.

6. Serve the pancakes with lemon wedges to squeeze over and sprinkle with caster sugar.

Pata Tim

from Pugad TV Pinoy Recipe

Ingredients:

2 lbs Pork leg (pata), sliced crosswise

1 tsp garlic, crushed

½ cup soy sauce

3 tbsp vinegar

½ cup brown sugar

1 pack dried banana blossoms (about 100 grams), soaked in water

5 pieces dried bay leaves

1 tbsp whole pepper corn

Salt to taste


Cooking procedures:

1. Pour the water in a pot and bring to a boil

2. Add the whole pepper corn and dried bay leaves

3. Put-in the soy sauce and garlic then wait for the mixture to boil again

4. Put-in the sliced pork leg and simmer for 1 to 1.5 hours (or cook in pressure cooker for 30 minutes)

5. Add the vinegar and simmer for 10 minutes

6. Place the banana blossoms in and simmer for 5 to 7 minutes

7. Add the brown sugar and salt and simmer for 2 minutes

Buffalo Wings

from Yahoo

The Only Wing Recipe

SERVES 4 

INGREDIENTS 
Peanut oil, for frying 
4 lb. chicken wings (about 40), separated into 2 pieces, wing tips removed, rinsed 
12 tbsp. margarine 
1 cup hot sauce, preferably Frank's Red Hot Original Cayenne Pepper Sauce 
1 ⅓ cups chunky blue cheese dressing 
4 ribs celery, halved lengthwise, then cut crosswise into 3″ sticks 

INSTRUCTIONS 
1. Heat oven to 200°. Pour oil to a depth of 2″ in a 6-qt. Dutch oven, and heat over medium heat until a deep-fry thermometer reads 350°. Dry wings thoroughly with paper towels, and working in batches, fry wings until golden brown, about 12 minutes. Transfer wings to a wire rack set over a baking sheet, and place in oven to keep warm until all wings are fried. 

2. Heat margarine in a 12″ deep-sided skillet over medium heat; stir in hot sauce until smooth. Add wings, and toss until completely coated. Serve wings in a large bowl with dressing and celery on the side. 

Bagoong Fried Rice

BAGOONG FRIED RICE recipe from Del Monte Kitchenommics

Ingredients:

1 pc medium egg, Cooked into omelette then cut into strips

1 head garlic, crushed
1pc medium onion,sliced
1 tbsp ginger, minced
2 pcs siling haba, seeds removed and sliced
2/3 cup ground pork
¼ cup raw bagoong alamang
1 pouch (200 g) DEL MONTE Original Style Tomato Sauce
7 cups cooked rice
1 pc large green mango, cut into strips, reserve some for toppings
1 stalk green onion, chopped
¼ cup oil
1 tbsp hoisin sauce (optiona)


Procedure:

1. Sauté garlic, onion, ginger, siling haba, ground pork, and bagoong alamang in ¼ cup oil for 5 minutes.
2. Add hoisin sauce and DEL MONTE Tomato sauce. Cover and cook for 5 minutes stirring occasionally. Add cooked rice and mango. Cook while stirring for 2 minutes.
3. Top with green onions, mango, egg strips.

Makes 8 servings.

 

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Del Monte Kitchenomics

Chicken Inasal Sarap!

You don't need to go to Bacolod just to satify your cravings for chicken inasal because they are already anywhere here in Manila. One of the places is Bacolod Chicken Inasal.

How to enjoy you Inasal:

1. do the sauce, mix calamansi with soy sauce and chicken oil. to make it spicy put sili and crush as you want.

2. wash you hands properly. Inasal is best eaten with barehands. Restaurants serving Inasal have a space to wash hands and soaps are provided. Some oldies also raise one of their legs in the chair. hehe!

3. Dip your chicken in the sauce, eat it but don't chew. Suck the sauce then enjoy the chicken. Best with garlic rice.

How to DIY Chicken Inasal:
reposting from: Panlasang Pinoy

Ingredients

• 2 lbs chicken cut into serving pieces

Marinade:

• 2 tablespoons ginger, minced
• 2 tablespoons garlic, minced
• 3/4 cup lemongrass, chopped
• 1 cup coconut vinegar
• 1/2 cup lemon or calamansi juice
• 1 tablespoon salt
• 1/4 cup brown sugar
• 1 cup lemon soda (softdrink)
• 1/2 tablespoon ground black pepper
• Basting Sauce:
• 3 tablespoons annatto oil (atsuete oil)
• 1/2 cup margarine, softened
• 1/4 teaspoon salt
• 1 teaspoon lemon or calamansi juice

Cooking Procedure

1. In a freezer bag or large bowl, combine chicken, lemongrass, salt, ground black pepper, ginger, garlic, brown sugar, vinegar, lemon-lime soda, and lemon juice.
2. Stir or shake the mixture until every ingredient is well incorporated. Marinade for 1 to 3 hours.
3. In a bowl, combine margarine, annatto oil, salt, and lemon juice then stir. Set aside.
4. Grill the chicken while basting generous amount of the margarine mixture.
5. Transfer the grilled chicken to a serving plate.
6. Serve with sinamak. Share and enjoy!

Commerce Kitchen Fried Chicken (adapted from James Boyce)

Reposting from http://shine.yahoo.com/shine-food/kfc-copycat-fried-chicken-better-colonel-8217-114000674.html

Ingredients:

2 cups flour

2 tablespoons salt

2 tablespoons pepper

4 tablespoons paprika

1 teaspoon garlic salt

1 tablespoon dry mustard

1 tablespoon French thyme, ground

1 tablespoon dried sweet basil, ground

1 teaspoon oregano, ground

1 tablespoon Jamaica ginger, ground (regular ground ginger will work too)

2 cups buttermilk

2 2 ½- 3 lb. chickens, cut into 8 pieces each

Vegetable oil for frying (canola and peanut oil work too)

Directions:

Mix dry ingredients in large bowl. Set aside.

Put chicken and buttermilk in two large plastic Ziploc bags or a flat dish and marinate in the refrigerator for at least two hours, turning every 30 minutes. This tenderizes the meat as well as removes any blood.

When ready to cook, remove chicken pieces from buttermilk, shake off excess liquid. Toss with dry ingredients. The chicken should be lightly covered, but it's okay if there are a few missed spots. You can also shake chicken with the dry ingredients in a large Ziploc bag.

Fill a large, heavy bottomed skillet or deep pot with enough oil to cover halfway up the largest piece of chicken. Heat oil to 325-350 degrees. If you don't have a cooking thermometer, wait for small bubbles to form.

Adjust heat so the oil bubbles are steady but not too rapid. Working in two or more batches, place the coated chicken in the hot oil. After about eight minutes, the chicken will be golden brown underneath. Turn over once and cook for an additional eight minutes or until nicely browned on both sides. The cooking process will agitate the pieces slightly, so you don't need to shift them around in the pan.

After frying, place chicken on a metal sheet tray covered in a paper towel and transfer to 200-degree oven to keep warm until serving. The chicken will stay moist for up to an hour.

craving for BiBimbap

I cant get enough of Korea. I love their food specially the Bibimbap so i tried cooking it and here is my finish product :)

Ingredients:

• Cooked rice
• a package of bean sprouts
• a bunch of spinach
• 2 small size of zucchinis
• 5-7 Shiitake mushrooms
• fern brakes (kosari)
• 200 grams of ground beef (about half a pound)
• 1 small carrot, eggs
• soy sauce, hot pepper paste, garlic, sesame seeds, sesame oil, and vegetable oil

Recipe:
Arrange everything on a platter.

1. Cook rice. You can use a rice cooker or a stainless pot.
2. Next, you need to prepare a large platter to put all your ingredients on. Rinse your bean sprouts 3 times and put them in a pot with a cup of water. Add 1 ts of salt and cook for 20 minutes. Drain water and mix it with 1 clove of minced garlic, sesame oil and a pinch of salt.
   Put it on the platter.
3. Put your spinach in a pot of boiling water and stir it for a minute. Then rinse it in cold water a few times and squeeze it lightly. Mix it with a pinch of salt, 1 ts of soy sauce, 1 clove of minced garlic and sesame oil. Put it on the platter
4. Cut 2 small size zucchinis into thin strips, sprinkle them with a pinch of salt, and then mix them together. A few minutes later, sauté them in a pan over high heat. When it’s cooked, it will look a little translucent. Put it on the platter.
5. You can buy soaked and cooked “kosari” at a Korean grocery store. Prepare about 2 or 3 cups of kosari for this 4 servings of bibimbap. Cut it into pieces 5-7 cm long and sauté in a heated pan with 1 ts of vegetable oil. Stir and add 1 tbs of soy sauce, 1/2 tbs of sugar, and cook them for 1-2 minutes. Add sesame oil. Put it on the platter.
6. Slice shitake mushrooms thinly and sauté with 1 ts of vegetable oil. Add 2 ts of soy sauce and 1 or 2 ts of sugar and stir it for 2 minutes. Add some sesame oil, and put it on the platter.
7. On a heated pan, put some oil and 200 grams of ground beef and stir it. Add 4 cloves of minced garlic, 1 tbs of soy sauce, 1/2  tbs of sugar, a little grounded black pepper, and sesame oil. 
   Put it on the platter.
8. Cut a carrot into strips, sauté it for 30 seconds and put it on the platter.
9. prepare eggs with sunny side up.
10. Put your rice In a big bowl, and attractively display all your vegetables and meat t. Place the sunny side up egg on the center.
11. Serve it with sesame oil and hot pepper paste.
12. Lastly, mix it up and eat!

my source:

http://www.maangchi.com/recipe/bibimbap

Do the HODDEOK!!! (late posting)

Last Monday (April 18,2011) my first time to do Hoddeok which is also called Korean Pancake. It has a thick dough with sweet caramel inside. I first tasted it during my trip in Korea last December and I have became a fan of it. Its good to beat the cold weather. But carefull of the filling because it can be very hot and burn your tongue. Anyway, few days before I browse on youtube and look for some good videos about how to cook Hoddeok and brought the ingredients needed.

Here is the Ingredients:

Yeast Mixture
1/2 cup lukewarm water
1 tbsp sugar
1 tbsp yeast

Dough Mixture
3 cups all purpose flour
Yeast Mixture
1 cup Milk
1/2 tbsp salt

Filling
1/4 cup brown sugar
1/4 cup white sugar
1 1/2 tbsp peanuts
1/2 tsp cinnamon powder

Ok from the video I watched after mixing dough and the yeast mixture, you have to put it in the oven for 3 hours to make the dough rise. While it was in the oven, I did a painting job for our house. After 1 1/2 hours, I checked the Oven and saw that the dough is turning brown and its getting hard. I turn the oven off and put the tray out and cool it down. After an hour, i again looked at the dough. On the outside it was freakin hard but on the inside it is soft. So i tried to save the inner part to put the filling and fry it. I got only a few small piece bacause its hard to make it form like a ball. Fried it and it was so hard. So my first Hoddeok attempt  ---> FAILED

The next day, I again do the Hoddeok. Second try. I hope it will be better. I mean at least fine. Here is the direction:
1. I put the Yeast and Sugar to the Water to make a Yeast Mixture
2. I combined the Yeast Mixture to the Flour then add the milk and salt. Mix it thouroughly. Then put a cover and set aside for 1 hour.
3. After 1 hour, again mix the dough to get rid of small bubbles then set aside for another 20-30 minutes.
4. After setting aside, again mix the dough put a few flour so that it wont stic much to your hand and to the plate. Get a piece of the dough mixture form a ball then flatten it.
5. Put filling mixture at the center of the dough and cover the filling
6. Heat the oil then put the Hoddeok. After a few minutes turn the Hoddeok to the other side then flatten. You can turn it over and over until it is brown.
7. Hoddeok is best served while its hot. But Caution FILLING is VERY HOT.

Hoddeok Experiment ---> Success!!!