"OWN FAMILY RECIPE"

Own food of our or own recipe our family:

 

"Pina-upong manok"

 

Sangkap

1	buo	manok
2	buo	sibuyas
1	buo	bawang
4	piraso	luya, tig-isang pulgadang laki
6	butil	paminta
1	dahon	laurel
3	tasa	rock salt

  Sarsa

1	kutsara	dinurog na luya
1	kutsara	dinikdik na bawang
½	tasa	mantika
½	kutsarita	asin

Paraan ng Pagluto

1. Balatan ang sibuyas, Tusukin ang mga butil ng bawang.
2. Kuskusan ang loob ng manok ng asin at ilagay sa loob ang sibuyas, bawang, luya, butil ng paminta at laurel.
3. Kuskusan din ng asin ang balat ng manok.
4. Ilagay ang asin sa isang malaking kaserola at ayusin nang may 1 pulgadang kapal. Ilagay ang manok na nakasayad ang pitso sa asin.
5. Huwag ididikit ang manok sa gilid ng kaserola.
6. Takpan ang kaserola at lutuin nang 1 oras sa katamtamang init.
7. Huwag aalisin ang takip habang niluluto.
8. Kapag naluto na ang manok, tusukin ng malaking tinidor upang maiangat ang manok sa kaderong pinaglutuan.
9. Ingatang huwag masira ang buong manok.
10. Lagyan ng sarsa ang buong manok.

Paggawa ng sarsa

1. Igisa ang dinikdik na bawang at luya sa mantika.
2. Timplahan ng asin ayon sa panlasa.

This is the finish product of the procedure we follow:

"Sinugbang bangus"

Sinugbang Bangus Recipe Ingredients:

* 1 whole bangus (deboned)
* salt
* 1 medium size tomato
* green onions
* 1 small tanglad tied in a knot (lemon grass)

Other things to be used:

* banana leaves
* aluminum foil

Sinugbang Bangus Cooking Instruction:

1). Cut Bangus from the back and clean the inside making sure you do not mess up the stomach lining of the fish (This is the most tasty part) and make sure to take the gills out (This is the smelly part).

2). Chop all ingredients to small size cubes (except the lemon grass)

3). Mix all chopped ingredients including the salt in a bowl. Mix it well.

4). Stuff the bangus with mixture and place the lemon grass in the middle part.

5). Wrap bangus with banana leaves first followed by the foil on top of the leaves.

6). Grill bangus in medium heat until fish outer skin turns golden brown (looks like burned or something).

7). Serve hot with plain or fried rice. Mix some soy sauce, calamansi and siling pula (red chili) to serve as a dip. Enjoy.!


This the end product of the followed procedure :

"Pancit"

Ingredients

• 1/2 kilo dry egg noodles blanched
• 1/4 kilo pork - boiled then sliced in small pieces (I used pork belly on this one)
• 1/4 kilo chicken sliced in small pieces (I used thighs)
• 1 small head of cabbage shredded
• 1 medium sized carrots julienned
• 3 stalks celery sliced
• 2 1/2 cups stock (I used the stock from the pork I boiled)
• 1/4 cup soy sauce
• 1 medium onion sliced
• 3 cloves garlic minced
• salt and pepper to taste

Steps in making a "pancit":

Step 1

Heat some oil in the pan and saute the veggies for a few seconds, enough to half cook them. Season with a little bit of salt. Set aside.

Step 2

Add some more oil and saute the garlic and onions. Add in the meat and stir fry for a few minutes until the chicken changes color. Season with salt and pepper and a dash of soy sauce. Set aside.

Step 3

Time to build the pancit.

Step 4

Boil stock and soy sauce in the pan.

Step 5

Add in the blanched noodles. Let simmer until the noodles absorb the liquid.

Step 6

Add in the meat and mix.

Step 7

Enlarge Image

Add the veggies last. Mix and let heat through.

This the finish product of the followed procedure: 

 I hope that my post help you to create and cook your own food recipe.Also, I hope that you are satisfied and happy with my blog.

 THANK YOU FOR VISITING MY BLOG I HOPE THAT YOU ENJOY VIEWING IT!!!!

THANK YOU!!!!!!!!!!!!!!!!

BY: FRANCES ^_^ 

Ingredients

• 12 fresh strawberries, hull 10 and cut into quarters – leave the remaining 2 to be halved for decoration
• 30 ml amaretto liqueur
• 25 g caster sugar
• 1 peach or nectarine, stone removed and cut into 12 slices
• 24 ratafia biscuits, (macaroon biscuits)

For the custard

• 40 g custard powder
• 40 g caster sugar
• 500 g yogurt, such as Onken Natural Set Yogurt
• 1/2 tsp vanilla extract

For the topping

• 115 g mascarpone
• 150 ml yogurt, such as Onken Natural Set Yogurt
• 25 g icing sugar
• 10 ml amaretto liqueur, (optional)

Method

1. To make the custard: place the custard powder and sugar into a medium pan, blend to a smooth paste with some of the yogurt, add the remaining yogurt and vanilla extract. Cook on a medium heat stirring throughout until the custard thickens, boil gently for 1 minute and remove from the heat. Cool slightly, stirring occasionally.

2. In a medium pan poach the ¼ pieces of strawberries in the amaretto and caster sugar until the strawberries are just soft, 1 to 2 minutes.

3. Place half the strawberries into 4 individual sundae glasses, top with 3 peach slices in each glass.

4. Add 20 ratafia biscuits to the poached syrup and toss to enable them to soak up some of the juices. Place 5 ratafia biscuits into each glass and top with the remaining strawberries.

5. Pour the cooled custard over the strawberries in the glasses, leave to chill for at least 1 hour.

6. Whisk all the topping ingredients together in a medium bowl with the amaretto if using until blended. Spoon topping over the custard and level; decorate with the remaining ratafia biscuits and strawberry halves.

Summer's best food

Best foods for summer.

Here is one examples of food you can choose to prepare and eat during summer seasons:

"Halo-halo" 

The video below shows some tips for you in how to make or prepare your own and original halo-halo:

This are some examples of finish products you can do if you follow the tips that is given to you in the video:

 Halo-halo:

Halo-halo (from Tagalog word halò, "mix") is a popular Filipino dessert that is a mixture of shaved ice and evaporated milk to which are added various boiled sweet beans and fruits, and served in a tall glass or bowl.
Ingredients include boiled kidney beans, garbanzos, sugar palm fruit (kaong), coconut sport (macapuno), and plantains caramelized in sugar, jackfruit (langkâ), gulaman, tapioca or Tae, nata de coco, sweet potato (kamote), pounded crushed young rice (pinipig). In terms of arrangement, most of the ingredients (fruits, beans, and other sweets) are first placed inside the tall glass, followed by the shaved ice. This is then sprinkled with sugar, and topped with either (or a combination of) leche flan, purple yam (ubeng pula), or ice cream or sometimes they put some "stick-o" . Evaporated milk is poured into the mixture upon serving.

So make your own and original halo-halo.

 by: Frances  ^_^

"Valentines Day"

CHOCOLATES

It shows how to make valentine chocolates.

Chocolates are best to give during valentines day.Because it is one of the famous thing that boys give to thier loves ones like girlfriends or thier family.Also chocolates are known as one of the most delicious sweet  food

 aside from cakes, candies and cupcakes.

CHOCOLATE  TRUFFLES

This shows how to cook chocolate truffles.

A chocolate truffle is a type of chocolate confectionery, traditionally made with a chocolate ganache center coated in chocolate or cocoa powder, usually in a spherical, conical, or curved shape. Other fillings may replace the ganache: cream, melted chocolate, caramel, nuts, almonds, berries, or other assorted sweet fruits, nougat, fudge, or toffee, mint, chocolate chips, marshmallow, and, popularly, liqueur.


 

 

Open Cbox

"Adobo Manok"

 

Shows how to cook "Adobong Manok"

Adobong manok is one of my favorite filipino food.It is serve at dinner time or an special occasion like b-days, fiesta,and many more celebration that the Filipino have.  

 
The Philippines' unofficial national dish

Among Philippine classic dishes, the adobo is often considered the Philippine's unofficial national dish. It's a feast of wonderful Pinoy flavors in one serving—salty, sour, garlicky and sometimes even sweet.

In Spanish cuisine, it originally refers to a marinade or a cooking method of marinating meat in sauce, but here in the Philippines it has evolved to refer to the actual dish of pork, chicken, and other meats or even vegetables marinated in vinegar, soy sauce, garlic, and spices. But it doesn't stop there.
Many families, provinces, or regions have their own way of cooking adobo. Chef Edward Bugia of Brgy. Bagnet prefers to make his adobo with onions, sugar to counter the vinegar, and annatto oil for color. Some add gata or coconut milk for a thicker and creamier adobo. Others like their adobo with a little heat and put chilies or sili.

About cooking

Cooking is the process of preparing food, often with the use of heat. Cooking techniques and ingredients vary widely across the world, reflecting unique environmental, economic, and cultural traditions. Cooks themselves also vary widely in skill and training. Cooking can also occur through chemical reactions without the presence of heat, most notably as in Ceviche, a traditional Spanish dish where fish is cooked with the acids in lemon or lime juice. Sushi also utilizes a similar chemical reaction between fish and the acidic content of rice glazed with vinegar.

Chicken, pork and bacon-wrapped corn cooked in a barbecue smoker

Preparing food with heat or fire is an activity unique to humans, and some scientists believe the advent of cooking played an important role in human evolution.^[1] Most anthropologists believe that cooking fires first developed around 250,000 years ago. The development of agriculture, commerce and transportation between civilizations in different regions offered cooks many new ingredients. New inventions and technologies, such as pottery for holding and boiling water, expanded cooking techniques. Some modern cooks apply advanced scientific techniques to food preparation

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