food of the day

[wayne208]

Cheryz .. I also use to like the Garlic Mustard on My Chips .. Now I home make My Sister in Law's Dill Dip . It Is so much better plus You Can use Light Mayo and Light Sour Creme . That might save Us all some Calories .

[cheryz]

thats nice wayne, a healthy lifestyle about the chips i dont eat too much because lots of sodium so i better eat veges rather than chips but i cant help but sometime once in two weeks

[angel]

Caldereta



Kaldereta or Caldereta is a Filipino dish that is made out of mutton, liver spread (similar to pate), cheese, capsicum, and chillies in a tomato based sauce. Though mutton is the primary choice of meat for this dish it is not restricted to it as beef and chicken can be used, the only difference is that muttons are used in special occasions and beef is for everyday home cooking. This recipe was inspired by the Spanish Caldereta which is a stew of fish or meat; it is where it got its name as well. The word Caldereta came from the word caldera or cauldron and it is the vessel where stews are cooked, in Philippines it is named as kaldero.

I guess this is the most popular hot and spicy stew in the Philippines, it is so popular every household have its own variation, some add carrots, some add cheese, others add green peas and potatoes but one thing remains the same it’s the beef or mutton cooked in a chilli infused tomato puree and liver spread. Traditional method uses beef or mutton neck bones or ribs as it give more flavour compared to other parts. A really good dish to start with if you want to learn and try Filipino recipes.

Cook Time
Time: 1 Hour
Cuisine: Filipino
Categories of Cuisine: Main Dish
Major Ingredients: Beef
Method: Stew
Source: angsarap.net
Clicks: 10835 | Comment: 1
Ingredient and Portion:
1 kg beef ribs, stewing beef or mutton, cubed
2 medium carrots, cubed
1 large red capsicum, sliced
1 1/2 cup green peas
1 large can tomato puree
3 tbsp tomato paste
2 tbsp liver spread, liver pate or beef liver puree
2-4 red birds eye chillies, sliced
2-3 cups beef stock
3 pcs bay leaves
1 red onion, chopped
6 cloves garlic, minced
black pepper
salt
oil
Directions:
1. On a pot, heat oil and sauté garlic until crispy golden brown. Remove from pot then set it aside.
2. Place onions on the pot and sauté until soft.
3. Add beef / mutton and brown on all sides.
4. Add beef stock and bay leaves, bring to a boil.
5. Add the tomato puree and carrots then simmer for 1 hour in very low heat or until meat is tender, add water if needed.
6. Add liver spread then continue to simmer for 15 more minutes.
7. Add tomato paste, bird’s eye chillies, capsicum and green peas then simmer for additional 15 minutes.
8. Season with freshly ground pepper and salt. Top with the fried garlic.

[cheryz]

Buco (young Coconut) Pie



1/1 Photo of Buco (young Coconut) Pie
Buco (young Coconut) Pie

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Total Time:

Prep Time:

Cook Time:
45 mins

20 mins

25 mins
mianbao's Note:

A Philippine dessert. Buco is the tender young coconut meat that can be scraped from the inside of the coconut shell with a spoon. We w ...


Units: US | Metric

1/4 cup water
1/3 cup cornstarch
2 cups coconut water
1 cup sugar
2 cups shredded young coconut (buco)
1 teaspoon vanilla
1 8-inch double-crust pie shell
1 egg white

Directions:

1
Preheat oven to 375 degrees F.
2
Put the 1/4 cup water and cornstarch into a saucepan and mix with a spoon to combine.
3
Stir in the coconut water and sugar and bring to a boil.
4
Cook, stirring constantly, over medium to low heat until thick.
5
Add the shredded buco and vanilla and cook 3 more minutes.
6
Cool buco mixture slightly and put into piepan that has been lined with bottom pie crust.
7
Top with upper pie crust, seal edges and flute decoratively.
8
Brush with slightly beaten egg white to glaze (some will be left over- do not use more than necessary), and make a few cuts in the top crust to let steam escape.
9
Bake at 375 degrees 25 to 30 minutes, or until the crust is golden brown.

Read more: <a href="http://www.food.com/recipe/buco-young-coconut-pie-115036?oc=linkback">http://www.food.com/recipe/buco-young-coconut-pie-115036?oc=linkback</a>

[angel]

Chicken Barbeque



Ingredients:

* 1 whole chicken
* 1 cup soy sauce
* 1 head garlic, minced
* 1 onion, finely chopped
* 3 tablespoons of calamansi juice or lemon juice
* 1/2 cup of sprite, 7up or beer
* 2 cups of tanglad (lemon grass) for stuffing
* 1 teaspoon ground black pepper
* 3 tablespoons of brown or white sugar

Instructions:

* Marinate the whole chicken in soy sauce, calamansi juice, minced garlic, chopped onions, soda or beer, sugar and pepper.
* Let stand marinate in the refrigerator for 1 to 3 hours.
* Stuff the chicken cavity with tanglad (lemon grass).
* Cook chicken on grill or in oven until golden brown

Cooking Notes:
* For chicken leg barbeque, follow the same procedure above but omit stuffing the leg with lemon grass. Thread the chicken leg on a bamboo barbeque stick and grill on live charcoal until cooked.
* To check if the meat is cooked, slice a small piece of meat off and if there are no juice running off the meat and there no reddish (blood) areas on the inside of the meat, the chicken is cooked. Serve with plain rice or java rice.

Peanut sauce
As for the peanut sauce, again, I use some of the marinade and add the same things above (not so much ketchup, though) plus some peanut butter. I heat this to cook the marinade and make the mixture smooth. Serve peanut sauce with your chicken barbeque.

[cheryz]

Filipino Style Recipe: Graham balls is another simple and easy dessert made of graham crackers. It consists of crushed graham crackers, condensed milk, evaporated milk and cinnamon powder mixed together until well combined. Mold into a ball shapes then roll in sprinkles and refrigerate before serving.



Estimated time of preparation: 30 minutes(plus refrigerating time)
Good for 24 pieces

Ingredients:
3 cups crushed graham crackers
1 cup condensed milk
1/4 cup evaporated milk
1/2 teaspoon cinnamon powder
sprinkles (rice crispy, crushed nuts, chocolate sprinkles, rainbow sprinkles, etc)

Procedures:
1. In a mixing bowl, combine crushed graham, condensed milk, evaporated milk and cinnamon powder then mix well.
2. Scoop a spoonful of mixture then mold into a ball shapes and roll in sprinkles.
3. Place into paper cups then refrigerate for at least 3 hours before serving.

[angel]

that is so yummy cheryz. i also want to make that dessert. a great idea for a party and desserts. easy to make. just to try it a simple easy steps to do not some of dishes that i dont want to learn from it.

[cheryz]

Baked Lumpia Rolls



Ingredients:

Serves: 15

Yield:

60

rolls, ...

Units: US | Metric

1 lb ground lean pork
1 medium carrot, chopped fine
1 medium onion, chopped fine
1 (8 ounce) can water chestnuts, drained and chopped fine
1 (8 ounce) can bamboo shoots, drained and chopped fine
8 garlic cloves
1 teaspoon grated fresh ginger
2 teaspoons soy sauce
1 teaspoon black pepper
wonton wrapper, 1 package
1 large egg

Dipping Sauce

1/4 cup packed brown sugar
1/2 cup distilled white vinegar
1 teaspoon soy sauce
2 teaspoons water
1 teaspoon cornstarch, mixed with the water
2 -3 teaspoons freshly grated ginger

Directions:

1
In a large bowl combine the pork, carrot, onion, water chestnut, bamboo shoots, garlic, ginger, soy sauce and pepper.
2
Stir mixture until thoroughly combined-at this point you can cover and stick in the fridge over night.
3
I lay out about 10 wrappers at a time, roll the meat mixture into cigar shapes about finger thickness-be reasonable-and the length of the wrapper.
4
Roll, brush ends with beaten egg and finish the roll to seal.
5
Place seam side down on a cookie sheet and repeat until done.
6
Bake in a preheated 450 degree oven, turning once for around 20 minutes.
7
They should be cooked through and the wrappers are golden brown.
8
Serve hot.
9
You can make these ahead of time and keep cooked lumpia in the fridge for up to 3 days, or frozen up to 4 weeks.
10
To reheat (thaw if frozen) bake on baking sheet in a 450 oven for 10 minutes-turn rolls once.
11
Dipping sauce----------------.
12
In a 3 quart saucepan mix together the brown sugar, vinegar and soy sauce.
13
Stir over high heat until sugar dissolves.
14
Mix the cornstarch/water and add to the sugar mixture and stir until mixture boils.
15
Remove from heat and stir in ginger.
16
Makes 2/3 cup and you can double.

Read more: <a href="http://www.food.com/recipe/baked-lumpia-rolls-19577?oc=linkback">http://www.food.com/recipe/baked-lumpia-rolls-19577?oc=linkback</a>

[angel]

Chicken Adobo in Coconut Milk




Units: US | Metric

1 (3 lb) roasting chickens, cut into serving pieces
1 1/2 cups apple cider vinegar
6 tablespoons garlic, finely minced
1/2 cup soy sauce
1 teaspoon fresh ground black pepper
2 bay leaves (optional)
1 tablespoon whole black peppercorn
1 tablespoon brown sugar (optional)
1 (12 ounce) can coconut milk
salt or patis

Directions:

1.Combine all ingredients in a large saucepan and marinate for two hours (traditional method is at room temperature, I put in the refrigerator).
2.Boil mixture on stovetop until chicken is tender.
3.Preheat Broiler.
4.Remove chicken from sauce and broil until browned.
5.Reduce sauce to half over medium heat.
6.Pour over chicken.
7.Serve hot with sticky rice.

[cheryz]

Quick and Easy Pancit




Ingredients
Original recipe makes 6 Servings Change Servings

1 (12 ounce) package dried rice noodles

1 teaspoon vegetable oil

1 onion, finely diced

3 cloves garlic, minced

2 cups diced cooked chicken breast meat

1 small head cabbage, thinly sliced

4 carrot, thinly sliced

1/4 cup soy sauce

2 lemons - cut into wedges, for garnish


Directions

Place the rice noodles in a large bowl, and cover with warm water. When soft, drain, and set aside.
Heat oil in a wok or large skillet over medium heat. Saute onion and garlic until soft. Stir in chicken cabbage, carrots and soy sauce. Cook until cabbage begins to soften. Toss in noodles, and cook until heated through, stirring constantly. Transfer pancit to a serving dish and garnish with quartered lemons.