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Tips sa paguluto...

6:34 AM | Labels:

Patuloy ang pagtaas ng presyo ng LPG ngayon, kaya naman heto ang ilang mga tips sa pagluluto na puwede ninyong subukan.

Eto na ang sulusyon sa iyong problema..



        Sa pagluluto ng karne igisa muna ang bawang at sibuyas. Hintaying maging brown bago ilagay ang karne. Isangkutsya itong mabuti. habang sinasangkutsya lagyan na ito ng vetsin. At pag ito ay nag  mantika na lagyan mo ngayon ng YELO. Depende sa dami ng yelo. kung isang kilong karne lng isang yelo din ang ilagay. pagkalagay ng yelo saka mo ito takpan. Hintaying matunaw ang yelo hanggang limang minuto.Kadalasan ito ang ginawa sa probinsya at ito ay epektibong gamitin sa pagluluto.


       Spaghetti. Sa pagluluto ng pasta, hintayin munang kumulo ang tubig bago lagyan ng asin. Bumibigat ang tubig kapag maalat kaya matagal itong kumulo. Kapag kumulo na ang tubig na may pasta, takpan ang kaserola at patayin ang apoy. Ang nananatiling init nito ay sapat na para maluto ang pasta. Garantisadong pagkatapos ng 10 minuto ay luto na ang spaghetti ninyo. Dagdagan lamang ang oras kung mas makapal ang lulutuing pasta.


        Fried chicken. Mas mabilis at matipid kung sa kaserolang may takip magpiprito ng manok kaysa kawali. Mas concentrated ang init at konting mantika lamang ang magagamit para mag-deep fry. Pumili lamang ng kaserolang makapal ang ilalim para hindi masunog ang fried chicken.


        Mechado o Estofado. Kung magpapalambot ng karne, hiwain ito nang mas maliit para mas maigsi ang oras ng pagluluto. Hintaying kumulo nang todo ang sabaw o sarsa bago hinaan ang apoy at saka takpan. Puwede ring maglagay ng isang tangkay ng papaya sa pagpapakulo para mas madaling lumambot ang karne. Ang papain sa papaya ang tumutulong magpalambot ng karne. Puwede ring ibabad sa konting sukang puti ang karne bago iluto. Pinaghihiwalay ng acetic acid ng suka ang hibla ng karne kaya ito lumalambot. Mas madali ring manuot ang rekado kaya mas magiging malasa ang inyong mechado at estofado.


--- Tandaan, hindi problema ang pagiging gipit. Tamang diskarte lang ang kailangan. hinde lng sa pagluluto pati na rin sa ibang bagay..

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Posted by Dish is Eat

sinigang na manok.. mmmmmm...

11:06 PM | Labels:

Sinampalukang Manok Ingredients:

1 kilo chicken; cut into serving pieces
1 onion; sliced
2 tomatoes; sliced
1/2 cup string beans; cut 2" length
4 cloves garlic; crushed
1 root ginger; crushed
2 cup tamarind tops and flowers
5 cups water
Fish sauce or salt to taste
Cooking oil

Sinampalukang Manok Cooking Instructions:

Wrap the tamarind tops and flowers in a cheesecloth; tie both ends together.
In a casserole, sauté garlic, ginger, onion, and tomatoes. Add chicken and saute until chicken turns light brown. Pour enough water, then add the wrapped tamarind tops and flowers. Bring to a boil and simmer. Add the vegetable. Strain and squeeze the cheesecloth, then remove from the casserole. Season with fish sauce according to taste. Cook until done. Serve hot!

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bulalohan sa foodcourt

5:43 AM | Labels:

Bulalo Ingredients:

1 kilo beef shank (with bone and marrow) or oxtail; cut in chunks
1 small head cabbage (repolyo); quartered
1/4 kilo Chinese cabbage (pechay)
2 potatoes; quartered
1 onion; sliced
4 cloves garlic; crushed
2 corns; cut in halves
1 tablespoon peppercorns
Salt to taste
Fish sauce
1 lemon or 5 kalakamsi
Soy sauce

Bulalo Cooking Instructions:

Fry potatoes in 3 minutes. Set aside
In a stock pot, simmer the beef shank or oxtail with salt, onion, and garlic for at least one hour. Remove the scum that rises above the soup. Add more hot water if necessary. When beef is fork tender, add the corn, potato, and peppercorns. Let stand for 5 minutes. Add cabbage and Chinese cabbage. Season with fish sauce according to taste.
Remove from fire and serve hot with a mixture consisting of soy sauce and lemon or kalamansi juice.

Cooking Tip:

Boiling the Bulalo slowly and gently over low heat brings out the flavor of the meat, and keeps the meat very tender.
But but but....if you don't have much time and you want to expedite the cooking process, use "pressure cooker" to soften the meat of the beef shank or oxtail. When tender, add the necessary ingredients.

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pork sisig

5:20 AM | Labels:

Pork Sisig Ingredients:

1 kilo pork head (face, ear, cheek, tongue)
1/4 cup liver; broiled and cut in cubes
1 tablespoon garlic; minced
1 small onion; chopped
2 bay leaves
1/2 cup vinegar
1 tablespoon red bell pepper; chopped
1/2 teaspoon ground black pepper
1 cup pork or beef stock
2 kalamansi; sliced
3 siling labuyo; chopped
Salt or fish sauce to taste

Pork Sisig Cooking Instructions:

Grill pork’s head to remove any remaining hair. Boil until tender, debone, and then cut in small cubes.
Sauté garlic, onion, red bell pepper. Add liver and pork. Season with salt, vinegar, and pepper. Add stock and bay leaves. Bring to a boil, then simmer until little sauce is left. Adjust seasoning according to taste.
Garnish with kalamansi, and siling labuyo on a sizzling plate. Squeeze the kalamansi and stir the chopped siling labuyo over the plate if desired.

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Food Trip 22- ADOBO kf3 STYLE rECIPE

12:56 AM | Labels:

Pork Adobo Ingredients:

1 kilo pork; cut into 2-inch pieces
1 head garlic; pounded
1/2 small onion; chopped
4 dried bay leaves
1/2 tablespoon peppercorns
6 tablespoons soy sauce
6 tablespoons vinegar
1 cup rice water
1 tablespoon oyster sauce (optional add-on)
Cooking oil

Pork Adobo Cooking Instructions:

Marinate pork in soy sauce, garlic, and peppercorns for 30 minutes.
Sauté onion, then drop the marinated pork and bay leaves. Continue sauteing until liquid has evaporated and meat starts to render fat. Pour the marinade including the bits of garlic and a cup of rice water. Continue boiling in medium fire until pork becomes tender. Pour vinegar and simmer until little sauce is left.
Another easy way of doing it is to combine the pork, vinegar, garlic, water, soy sauce, bay leaves, peppercorns, and other seasonings of your choice in a saucepan. Bring to a boil, lower heat to medium fire, and then cook until a thick sauce is formed. Serve hot!

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