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on March 15, 2013

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"Filipino ways with RICE"

Rice is the food of more than half the world, but Filipino idiosyncrasies about how rice is cooked and served, and what it is made into. Defines Filipino cuisine. Filipino cuisine reserves the water used to wash rice (hugas bigas) and uses it as a base for sinigang broth. This thickens the soup and retains vitamins that would otherwise wash away. The traditional Filipino way of measuring water for cooking rice is to lightly place the tip of the middle finger on the surface of the washed rice (it should barely make a dent) and add water up to the first joint. Scientist may insist that every finger is different and every rice variety requires a different volume of water to cook properly, but somehow, the method works, and traditional cook swear with it. On the Filipino table. Rice is always eaten as a accompaniment to something else, usually a viand. The exemption to this is desserts and porridges, such as champorado. Rice is often flavored. It may be gently patted with block of

Beef Bulalo Recipe

Servings: 2 Ingredients: 1 Pound of Beef Tenderloin or Beef Shank 1 onion quartered 1 teaspoon black peppercorns 2 tablespoons patis (fish sauce) 2 Corn Cobs cut into Four 2 Potatoes 1 Medium Size Bokchoy Salt to taste Onion Spring to Garnish Instructions: In a large Pot put a clean Water and add Beef shank to boil. Continue boiling until you don't see any more red blood coming from the meat or bones (about 10 minutes). Add the onion, peppercorns and Fish Sauce. Reduce the heat to medium low, simmer until the meat is tender (4-5 hours under pressure cooker). Add Corn Cobs and Potatoes and simmer for another 20 minutes. Add Salt to taste. then lastly add Bokchoy. Plate and Garnish with Spring Onions. Enjoy!

Chicken with Mushrooms in Homemade Tomato Sauce

Servings: 2 Ingredients: 1 Tablespoon butter 1 pound chicken boneless cut into smaller pieces 3 Tablespoons olive oil 1 Onion 8 Bottom mushrooms sliced 5 large fresh tomatoes (grinded in food processor) 3-5 Pcs. of Cherry Tomatoes or as much as desire Salt & Pepper to Taste Pinch of Oregano Flakes Pinch of White Sesame seeds Instructions Heat the oil into the Pan follow by a tablespoon of butter and as soon as melted Sauté the chopped of onions, wait until turns into golden Brown. Put the boneless chicken. Dash with Salt & Pepper Sauté chicken for 5 minutes. It should start to get that nice golden Brown. add the Slice of Mushroom then follow by the Homemade Tomato Sauce. Stir occasionally. leave for 15 minutes on medium-low. add a bit of salt and pepper, Dried Oregano Flakes for the full taste. Cover pan, turn heat on lowest, and let it simmer for another 5 minutes. Garnish with White Sesame Seeds and Cherry Tomatoes. Enjoy!!

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