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Saturday, February 13, 2010

let us know!!Mindanao

Mindanao foods are exotic,using a no. of spices, namely: chili, onion, and ginger. In general, Mindanao cuisine is a mixture of Spanish and Malay influence.One of the most common ingredients used by Mindanaoans in their daily food preparation is coconut milk. Aside from the fact that coconut is abundant in the region, it also adds a distinctive taste.

Zamboanga Peninsula is the biggest area in the country that influenced by the Spanish. One of their example produced that bears the Spanish mark is Spanish sardines, one of the famous product in Dipolog City, Zamboanga del Norte.Your trip in Zamboanga never complete without the taste of their famous curacha. In addition of Zamboangas delicacies Zambo rolls or lokot- lokot.

Agusan del Sur of Caraga this region is best recommended for the sweet tooth,One of their sweet delicacies namely: Salvaro ( dry cassava) Peanut biscuit other called cay-cay, and other Durian products.

Northen Mindanao was attracting with the tourist in beautiful tourist spots aside from that it is also famous in foods as well. The City of Golden Friendship, Cagayan de Oro is popular in turones de mani. It is made by crushed peanut coated with honey and wrapped in waffer.The mouthwatering pastel of Camiguin island is also gaining popularity.In Iligan City is also popular in greaseless peanut and marinated wild pig, dipped in hot and spicy pinakurat. Binaki in Bukidnon is also famous,it sounds weird but it is taste delicious.It is made by young corn, milk,sugar and wrapped in fresh corncob.

The ARMM region is famous in rice delicacies, namely; duldul, pastil, katilapan, pawa. Native dishes like chicken with cury powder. In addition is the Muslim delicacies are putrid, sinigang na baka and tinadtag.
In Gensan, tuna delicacies tuna hotdog, tuna longganisa, tuna tocino.Aside from tuna, Banggsi ( flying fish) in Saranggani prepared in many ways- fried and kinilaw or with coconut milk.Tasty crab also one of delicacies in part of the Mindanao.

Friday, February 12, 2010



Humba recipe (Braised pork belly) is one of the comfort foods of every Filipino household.Its a popular filipino food dish somewhere in Visayas and Mindanao regions. It is always prepare in get together of the family and especially fiestas. This food is one of the favorite of the Filipino people.

Humba Recipe

Ingredients :
1 lb. pork (i usually used pork belly or pork hocks), cut into serving pieces
· 1 cup water
· 3 cloves garlic, crushed
· 1/3 cup vinegar
· 1/4 cup packed brown
sugar
· 1/4 cup soy sauce
· 1 bay leaf
· 1/4 tsp. pepper or 1 tsp. peppercorns
· 1 tsp. oil
· salt to taste
· 3 potatoes, peeled and quartered (optional)
· hard-boiled eggs (optional)
Cooking Procedures :
1. Combine all ingredients in a big pot and bring to a boil. Lower heat and simmer for about an hour or until pork belly or hocks is tender. You may wish to adjust the taste according to your style and liking.

2. If you want to add some potatoes and hard-boiled eggs in this dish, potatoes usually cook about 15 minutes. It’s up to you whether you like it very soft or just tender to bite. You may add it halfway of the cooking time or later.

3. As for the eggs let it sits for a few minutes before its done to let the sauces covered into it.

4. Remove bay leaf and peppercorns (if used) just before serving. Serve hot.


http://www.allfavoriterecipe.com/RecipeDetailHumba.aspx






This presentation shows the famous Filipino foods in the Philippines.This foods came into fashion and taste like heaven, for this is one way of showing how filipino love to cook.
Hope you will enjoy watching and visit our country.

pancit malabon



here is the video on how to cook a pancit malabon...I know many will love it

Binaki

Ingredients:

1/2 cup sugar
1/4 cup powdered milk
1 teaspoon baking powder
5 ears young corn, grated and ground.
Enough water to cover for boiling

How to make binaki:

  • Combine sugar, powdered milk and baking power. Add corn and mix thoroughly. Pile 2 corn husks and put in 2 tablespoons of the mixture.

  • Wrap and tie. Repeat the same procedure with the rest of the mixture. Arrange in a saucepan and add just enough water for boiling. Cook for 35 minutes.

  • Six servings ( 2 pieces per serving.)

Bibingka Cassava
Ingredients:

3 cup grated cassava
1-1/2 cup coconut milk
1-1/2 tbsps. melted butter or margarine
2 eggs
1-1/2 cup sugar
3/4 tbsp. fine salt
1/3 cup coconut cream


How to make Bibingka Cassava

  • Beat eggs. Add sugar, salt and butter and mix well. Add coconut milk (2nd extraction), and grated cassava and mix well.

  • Place in a greased pan lined with wax paper. Bake in moderate oven. When almost done (light brown color), brush surface with coconut cream (1st extraction).

  • Continue baking until golden brown. Good for 4 persons.

Pastillas na mani

Ingredients:

1 can condensed milk
1 tablespoon corn syrup

1 cup ground nuts (pili or peanuts)
1 teaspoon flavoring

How to make Pastillas De Mani or Pili

  • Combine all ingredients and cook until paste-like in consistency.

  • Transfer unto buttered board and roll out 1/2 inch thick.

  • Cut into pieces and roll in wax paper.

  • Wrap in waxed paper.

  • Yield: 2 dozens.

Friday, February 5, 2010

LUZON DELICACIES



Pinakbet

It is popular in Ilocos region though many Filipino knew this recipe, it originated in Ilocos.
The word is the contracted form of the Ilocano word pinakebbet, meaning "shrunk" or "shriveled". The original Ilocano pinakbet uses bagoong, of fermented monamon or other fish, while further south, bagoong alamang is used.


Pinakbet Recipe

Ingredients:
2 tbsps. cooking oil
1 tbsp. garlic, finely minced
½ cup onion, finely chopped
750 gms. pork, diced
5 pcs. ginger
4 pcs. ripe tomatoes, cubed
½ cup shrimp paste (bagoong alamang)

½ cup water
3 pcs. eggplants, sliced
2 cups squash, sliced
300 gms. okra
300 gms. sitaw
salt & pepper to taste

Directions:
  • Heat the oil in a saucepan and sauté the garlic and onion.

  • Add the pork. Stir and cook for 15 minutes.

  • Add the ginger and tomatoes and cook for 10 minutes.

  • Add the shrimp paste and stir for 3 minutes.

  • Add the water and bring to a boil.

  • Add the eggplant, squash, okra and sitaw.

  • Simmer for 15 minutes.

  • Season with salt and pepper if desired.

http://www.lutongbahay.com/index.cfm?pagename=ebookdetails


Bicol Express

One of the famous delicacies in Bicol Region. It is usually made of gata ng niyog, siling mahaba, shrimp paste, pork beef (ground, chunk). This food is invented by Cecilia kalaw during 1960's.


Bicol Express Recipe

Estimated preparation time: 30 minutes

Estimated cooking time: 30 minutes

Bicol Express Ingredients:

  • 1/4 kilo pork, thinly sliced

  • 1 cup Baguio beans

  • 3 cups long chili or jalapeno peppers

  • 1 onion, minced

  • 1 head of garlic, minced

  • 1 cup coconut milk

  • 1 cup coconut cream

  • 2 tablespoons of cooking oil

  • Salt to taste

Bicol Express Cooking Instructions:

  • In a bowl of water with salt, soak chili peppers for 30 minutes then rinse and strain.

  • In a cooking pan, heat cooking oil and brown sliced pork for a few minutes.

  • In another pan, sauté minced garlic and onion.

  • Add to the sauté the browned pork.

  • Then add the coconut milk, bring to a boil and simmer for 10 minutes.

  • Add the chili peppers, Baguio beans and cook until dish gets a little dry.

  • Add the coconut cream and simmer until the sauce thickens.

  • Salt to taste



http://www.filipinofoodrecipes.net/bicol_express.htm


Kaldereta

Is one of cuisines that is popular in Luzon island. Kaldereta is cooked in various ingredients such as beef, chicken, goat etc. that may compliment the taste of the Filipinos. It is often cooked in special occasion such as birthdays, wedding and many parties.

Here is the recipe for BEEF KALDERETA


beef calderetaIngredients

1.5 lbs. stewing beef, cut into 1.5" cubes
1/2 cup vinegar
6 whole peppercorn, crushed
3 tsp. cooking oil
2 tsp. salt
3 cloves garlic, crushed
1 onion, sliced
1/2 cup tomato sauce
1/2 cup hot water
1/2 green pepper, cut into strips
1/2 red pepper, cut into strips
1 bay leaf
1 tsp. tabaso
1/2 tsp. MSG
1 tsp. sugar
3 tbsp. oil
1 small can peas (8 oz.)
2 oz. liver sausage or 3 oz. can liver spread

Garnishes
2 hard cooked eggs, sliced
1/4 cup stuffed olives

METHOD

1. Marinate beef in a mixture of vinegar, peppercorn and garlic for 1 to 2 hours. Drain. Brown in hot oil a few pieces at a time. Set aside.

2. Saute onions in remaining fat in skillet until soft but not brown. Return the pieces of beef to skillet. Add tomato sauce, bay leaf, salt, MSG, sugar and hot water. Bring to a simmer, cover and cook for 1.5 to 2 hours or until beef is tender.

3. Add red and green peppers and tabasco sauce. Cover and simmer for 10 minutes more. Add liver paste and green peas. Stir and cook another 5 minutes. Garnish with sliced hard boiled eggs and stuffed olives.

Variations: Use lamb, pork or chicken in place of beef, adjust cooking times.

Preparation time: 10 minutes (plus 1-2 hours marinating time)
Cooking time: 2 hours
Serves 4


http://www.philippinecountry.com/filipino_recipe/pork_and_beef/caldereta.html

Beef Morcon



Beef Morcon Recipe

Estimated cooking time: 2 to 3 hours.

Morcon Ingredients:

  • 1 kilo beef, sliced 1/4 inch thick (3 pcs.)

  • 1/4 kilo ground beef liver

  • 200 grams sliced sausages or ham

  • 200 grams pork fat (cut is strips)

  • 3 hard boiled eggs, sliced

  • 100 grams cheddar cheese in strips

  • 100 grams grated cheddar cheese

  • 2 onions, chopped

  • 5 bay leaf (laurel)

  • 1/2 teaspoon of ground black pepper

  • 1/2 cup vinegar

  • 2 teaspoon salt

  • 2 cups of water

  • 2 meters thread or string (for tying)

Beef Morcon Cooking Instructions:

  • Spread and stretch the sliced beef on your working table.

  • Arrange the filling on the sliced beef: sausage strips, cheese strips, sliced eggs, pork fat and some ground liver.

  • Roll the sliced beef with all the filling inside and secure with a thread or string.

  • Repeat the procedure for the two remaining beef slices.

  • On a pot, place the beef rolls and put the water, the remaining ground liver, grated cheese, chopped onions, bay leaves, ground black pepper and salt.

  • Cover the pot and bring to a boil. Simmer for one hour.

  • Add the vinegar and continue to simmer of another hour or until beef is tender.

  • Slice the beef morcon, arrange on a platter and top with the sauce/ gravy poured on top.

Cooking Tips:

  • A spoon or two of flour can be added to water to thicken the sauce.

  • Instead of boiling in a pot, you can use a pressure cooker for faster cooking.

  • Optional: Garnish with olives before serving.

Dessert!!



Filipino people like to eat different food especially desserts it is one of the favorite food in every occasions like birthdays, christmas and etc.

here are some recipe that i would like to share;




You willl definitely love this Kalabasa or Pumpkin leche flan recipe. It is your regular leche flan with a pumpkin!


Ingredients•

2 cups kalabasa (pumpkin), cut finely or grounded•

1 cup condensed milk or 220 ml

• 3 whole eggs•

sugar

• 1/2 teaspoon dayap (lime) or vanilla


Directions:

1. Boil the squash. Mash until smooth.

2. Add eggs, mil, rind or vanilla. Strain.

3. Sprinkle sugar on the leche flan mold (llanera), and put the mold on the fire until sugar browns.

4. Place the squash mixture into the llanera, and steam for about 20 minutes.


www. filipinodesserts.net.

Friday, January 29, 2010

hungry?????


Food is any substance, usually composed of carbohydrates, fats, proteins and water, that can be eaten or drunk by an animal, including humans, for nutrition or pleasure.Most traditions have a recognizable cuisine, a specific set of cooking traditions, preferences, and practices, the study of which is known as gastronomy. Many cultures have diversified their foods by means of preparation, cooking methods and manufacturing. This also includes a complex food trade which helps the cultures to economically survive by-way-of food, not just by consumption.


"www.wikipedia.org"