tag:blogger.com,1999:blog-46987256243830456252024-02-19T19:42:52.058+03:00Taste MotoLearn and experience the palatability of Philippine dishes and delicacies through this page.
Filipino food caters delicious tastes of both native and foreign influences.Life Motohttp://www.blogger.com/profile/14228252485173700813noreply@blogger.comBlogger66125tag:blogger.com,1999:blog-4698725624383045625.post-2961686580124188532011-02-11T23:42:00.001+03:002011-02-12T18:15:53.498+03:00Chicken Pastel Ni Kuya Lito<div style="text-align: center;"><b><span class="Apple-style-span" style="font-size: large;">Chicken Pastels Ni Kuya Lito</span></b></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi01X-rHEKjT7vkXwb5J4iQY-4XyK7uaoyNlKNLtK9zy48ftXqg_wROBiDrW6_xq8EEbr6MbsG5SoPX7zNgpAPLFa8eMOWMDuh3v3bAaqyFyCOg4MxR1u0I1ywF5tuuK6Nh5nlDC_qypaQn/s1600/SAM_5377.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi01X-rHEKjT7vkXwb5J4iQY-4XyK7uaoyNlKNLtK9zy48ftXqg_wROBiDrW6_xq8EEbr6MbsG5SoPX7zNgpAPLFa8eMOWMDuh3v3bAaqyFyCOg4MxR1u0I1ywF5tuuK6Nh5nlDC_qypaQn/s320/SAM_5377.jpg" width="320" /></a></div><br />
<b>Here are the recipes ni K Lito:</b><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEbDkNlL80mGEm9OBP47KnSqem_QY_tVv2X2tX-BcKg37k1t2aGkvbsTiD0KHo9GziW6P0zjLrUpWqa8QPl73BCGeYxne5mQfrB1lzslxSDH4ZCBzdO2B-ofHyisyViFJafBhkL3jjx-o3/s1600/SAM_5354.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEbDkNlL80mGEm9OBP47KnSqem_QY_tVv2X2tX-BcKg37k1t2aGkvbsTiD0KHo9GziW6P0zjLrUpWqa8QPl73BCGeYxne5mQfrB1lzslxSDH4ZCBzdO2B-ofHyisyViFJafBhkL3jjx-o3/s320/SAM_5354.jpg" width="320" /></a></div><div style="text-align: center;"> Chop chickens </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge__mP2T137qNihywxMHCBtPW-6p6zElLREhYFdDME35Ltc-7eHcAZ4cT7z7LN83yfGc858zBq0bHbqFzuoIBumshKJsqX2HMpBdokckCynVR7DjzDP-mqLeCrkuU_dYmxW0vte26FabzI/s1600/SAM_5356.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge__mP2T137qNihywxMHCBtPW-6p6zElLREhYFdDME35Ltc-7eHcAZ4cT7z7LN83yfGc858zBq0bHbqFzuoIBumshKJsqX2HMpBdokckCynVR7DjzDP-mqLeCrkuU_dYmxW0vte26FabzI/s320/SAM_5356.jpg" width="320" /></a></div><div style="text-align: center;"> Green Bell Pepper</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKEAOZE1S8X_iPuTpFAaIRD6lpaibLH_Er3iFBHIdCpulPzLMIpis5r_PMXhf1XZyhuBA2X7D5dYjvULlz_RnZubPjSKetmiD3ttzMF0mVVS6yuBGTagyGY8b_8pbQJh_ndSJQvDGUWTpA/s1600/SAM_5357.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKEAOZE1S8X_iPuTpFAaIRD6lpaibLH_Er3iFBHIdCpulPzLMIpis5r_PMXhf1XZyhuBA2X7D5dYjvULlz_RnZubPjSKetmiD3ttzMF0mVVS6yuBGTagyGY8b_8pbQJh_ndSJQvDGUWTpA/s320/SAM_5357.jpg" width="320" /></a></div><div style="text-align: center;"> Red Bell Pepper</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP3oby2QtfzMPvDU4P5WCK9ssL5jF5LpcVJyIHC7cPjEMhuu4rzgZxTdvhOa9XNvmYCH4xMFzJecSvXVkxH-8QG6yWy0PbpCasRAlgDl56TzU-XMseZICMgJ8Qt33SWUGA-Ti86ZU8iK81/s1600/SAM_5358.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP3oby2QtfzMPvDU4P5WCK9ssL5jF5LpcVJyIHC7cPjEMhuu4rzgZxTdvhOa9XNvmYCH4xMFzJecSvXVkxH-8QG6yWy0PbpCasRAlgDl56TzU-XMseZICMgJ8Qt33SWUGA-Ti86ZU8iK81/s320/SAM_5358.jpg" width="320" /></a></div><div style="text-align: center;"> Potatoes</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHei3j-oEtMuamyqWp8nM5EEyuKYiw8QtU7x_WkTqbZM25t7CxnnmDylY1L8TINk1Q5WmaX-848S7xxKAtVX8fHO7vdPzI5Qibv2EFppxCUjJKH79eaE-wnSUZ36v8VpMNS6lyybVZ9-rI/s1600/SAM_5359.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHei3j-oEtMuamyqWp8nM5EEyuKYiw8QtU7x_WkTqbZM25t7CxnnmDylY1L8TINk1Q5WmaX-848S7xxKAtVX8fHO7vdPzI5Qibv2EFppxCUjJKH79eaE-wnSUZ36v8VpMNS6lyybVZ9-rI/s320/SAM_5359.jpg" width="320" /></a></div><div style="text-align: center;"> Hotdogs</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisY823VrJF3abQXgouyGDQY38AMQZEZ9K5t1lYCgNJKZtS-ihiFWl6gMPmrtTl40ecrCJngkhjwMIH6cz7ElWMw6DxegL0HLetBPggOs-5AmkW2Ss0Bm-lKj668UFxSS1SZ5dnj5grbS57/s1600/SAM_5360.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisY823VrJF3abQXgouyGDQY38AMQZEZ9K5t1lYCgNJKZtS-ihiFWl6gMPmrtTl40ecrCJngkhjwMIH6cz7ElWMw6DxegL0HLetBPggOs-5AmkW2Ss0Bm-lKj668UFxSS1SZ5dnj5grbS57/s320/SAM_5360.jpg" width="320" /></a></div><div style="text-align: center;"> Green Peas</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi0AlzI3vQXyLBOEb-oEiZZPadNgEh6WCmF12OxQ3qbAoiKYgMwO_1420seWD9fSksBxss8J-DODejPB8okYEs3DoQW8uNObLYvthzgC8jep54zgpD-O61iTSguej8IVzkQ9H_KJnzaF7L/s1600/SAM_5361.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi0AlzI3vQXyLBOEb-oEiZZPadNgEh6WCmF12OxQ3qbAoiKYgMwO_1420seWD9fSksBxss8J-DODejPB8okYEs3DoQW8uNObLYvthzgC8jep54zgpD-O61iTSguej8IVzkQ9H_KJnzaF7L/s320/SAM_5361.jpg" width="320" /></a></div><div style="text-align: center;"> Mushroom Slice</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkWRW-jS_mwLM685TAc1Z5JQWCMar8aNMXVKXJdG_APpXpDQ3iHpZVWp4qjhbAPryouBnfCSvZYErZg9rUeMPBX3wB0SAbHWW-IJDyfEm5969YGU-I6lxflGemlQnzpDzXC8I2s8VNjccu/s1600/SAM_5362.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkWRW-jS_mwLM685TAc1Z5JQWCMar8aNMXVKXJdG_APpXpDQ3iHpZVWp4qjhbAPryouBnfCSvZYErZg9rUeMPBX3wB0SAbHWW-IJDyfEm5969YGU-I6lxflGemlQnzpDzXC8I2s8VNjccu/s320/SAM_5362.jpg" width="320" /></a></div><div style="text-align: center;"> Milk</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7RPCKzVBBza2sELD2dKj7bZsDCP5Kph5YOGJNn5RYLjN7To08prw1l7kanlIwCIu_kBFG2m6oiBmyLqbZD2xAeYvg4tin32SpgXfck15HxU_EVSjnwWNdqogYAb3HB0bojRaRjlHvOtWb/s1600/SAM_5365.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7RPCKzVBBza2sELD2dKj7bZsDCP5Kph5YOGJNn5RYLjN7To08prw1l7kanlIwCIu_kBFG2m6oiBmyLqbZD2xAeYvg4tin32SpgXfck15HxU_EVSjnwWNdqogYAb3HB0bojRaRjlHvOtWb/s320/SAM_5365.jpg" width="320" /></a></div><div style="text-align: center;"> Grated Cheese</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7jrVq-VMy4kNNnHs7EXDGEzSEihyDtmZtCXCmnjJ6qaEVEJwPtscMUqOt2NlMvixHRcYO4opKj3vd2oFDWAyYVOYMIULb9Efv4n_c6W2zDsN_bjOt7njNoZsWAf4vAroLfA6yaCrfxbp2/s1600/SAM_5367.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7jrVq-VMy4kNNnHs7EXDGEzSEihyDtmZtCXCmnjJ6qaEVEJwPtscMUqOt2NlMvixHRcYO4opKj3vd2oFDWAyYVOYMIULb9Efv4n_c6W2zDsN_bjOt7njNoZsWAf4vAroLfA6yaCrfxbp2/s320/SAM_5367.jpg" width="320" /></a></div><div style="text-align: center;">Carrots</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Fish Sauce</div><div style="text-align: center;">Chili</div><div style="text-align: center;">Cooking Oil</div><div style="text-align: center;">Garlic </div><div style="text-align: center;">Onion</div><div style="text-align: left;">Here are the Procedures Ni Kuya Lito:</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEbDkNlL80mGEm9OBP47KnSqem_QY_tVv2X2tX-BcKg37k1t2aGkvbsTiD0KHo9GziW6P0zjLrUpWqa8QPl73BCGeYxne5mQfrB1lzslxSDH4ZCBzdO2B-ofHyisyViFJafBhkL3jjx-o3/s1600/SAM_5354.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEbDkNlL80mGEm9OBP47KnSqem_QY_tVv2X2tX-BcKg37k1t2aGkvbsTiD0KHo9GziW6P0zjLrUpWqa8QPl73BCGeYxne5mQfrB1lzslxSDH4ZCBzdO2B-ofHyisyViFJafBhkL3jjx-o3/s320/SAM_5354.jpg" width="320" /></a></div><div style="text-align: left;">Saute the garlic and onions with cooking oil. Put the chicken and Stir. For more taste put some fish sauce as your taste desire. </div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCLCgDWWoDmjN21_UbIsdKYapRor5sY9uaQuDw9DxRs_dbdvaDOLnvsL56lwCDAaKS7F5nxBYxZKLVxNl8IiAVBj_wIAf8rV4TPN3aHMoRY0wMNbLOWbL75i0Alqga9J51DfPhm9BPGtk5/s1600/SAM_5364.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCLCgDWWoDmjN21_UbIsdKYapRor5sY9uaQuDw9DxRs_dbdvaDOLnvsL56lwCDAaKS7F5nxBYxZKLVxNl8IiAVBj_wIAf8rV4TPN3aHMoRY0wMNbLOWbL75i0Alqga9J51DfPhm9BPGtk5/s320/SAM_5364.jpg" width="320" /></a></div><div style="text-align: center;"> Put the potatoes and carrots. Stir with a smile!</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEERRbTEt3Rjh3Ma4SbrXW8IrZYX5tfdxw3aPdxzJ8XAVpFbTrcedplgAmyngjU5tUDHu44BwBqOr19adZbkeD3cqAcmf9YOpwR7wU5Bj7zBwhREJ_loRWatChJ_R01k9J115yag5_ik9e/s1600/SAM_5368.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEERRbTEt3Rjh3Ma4SbrXW8IrZYX5tfdxw3aPdxzJ8XAVpFbTrcedplgAmyngjU5tUDHu44BwBqOr19adZbkeD3cqAcmf9YOpwR7wU5Bj7zBwhREJ_loRWatChJ_R01k9J115yag5_ik9e/s320/SAM_5368.jpg" width="320" /></a></div><div style="text-align: center;"> Put the sliced hotdogs</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_0Ti-Eea3NgotuRIOXFhShQdunMtyEWBylTig06_uzSkwToz0mOnEGlfsxaUxNiN3BANmSh_Lhe3zldiujcsZJXpWNq-wOzWT7liKb-8LDab3qzYgGrT4FInrClRePjgxZOO3zZ-NcPZ2/s1600/SAM_5369.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_0Ti-Eea3NgotuRIOXFhShQdunMtyEWBylTig06_uzSkwToz0mOnEGlfsxaUxNiN3BANmSh_Lhe3zldiujcsZJXpWNq-wOzWT7liKb-8LDab3qzYgGrT4FInrClRePjgxZOO3zZ-NcPZ2/s320/SAM_5369.jpg" width="320" /></a></div><div style="text-align: center;"> Follow by the grated cheese</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7Gw9mjTKY7as3pFmYbG0S-mhTN-d_JtmXnI6lNopHh7tcJrM5TKUUPfubUkGuEc03KnmR2ztht1XdKKDZvGd2LdLxVZ16Ko8yZem5vflFHwfAiNGGUuTqshJT_olHvHcBjxtGLJjaLwEY/s1600/SAM_5371.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7Gw9mjTKY7as3pFmYbG0S-mhTN-d_JtmXnI6lNopHh7tcJrM5TKUUPfubUkGuEc03KnmR2ztht1XdKKDZvGd2LdLxVZ16Ko8yZem5vflFHwfAiNGGUuTqshJT_olHvHcBjxtGLJjaLwEY/s320/SAM_5371.jpg" width="320" /></a></div><div style="text-align: center;"> Don't forget the milk</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUR9x9FGItgbLUCMRiH47qdLvo29tFk_prfiSe1nOyPE4Wg5X_1aGX3z1oXQZOPFN60z0CIuXtwbOQ9mM4cfiYSZHaVj4JuAe7IwGefCRPtBPEtTpBA_aAWR79Pe9MHOQ973g1TcJA8QdQ/s1600/SAM_5372.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUR9x9FGItgbLUCMRiH47qdLvo29tFk_prfiSe1nOyPE4Wg5X_1aGX3z1oXQZOPFN60z0CIuXtwbOQ9mM4cfiYSZHaVj4JuAe7IwGefCRPtBPEtTpBA_aAWR79Pe9MHOQ973g1TcJA8QdQ/s320/SAM_5372.jpg" width="320" /></a></div><div style="text-align: center;"> Put the peas</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVeqkZqviT8NZ0ItWDm8U3uWfWCEGWdC4WKIs3PcRI5FbqdsWL_4uc5ZywmKV1XJzd_YDsS7aYM0uFD26rx7cuENzV0V8H8ocKm74WENMIu4wPqM270uyBL-gVhmQpT2BAV3rSP7AqW1lx/s1600/SAM_5373.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVeqkZqviT8NZ0ItWDm8U3uWfWCEGWdC4WKIs3PcRI5FbqdsWL_4uc5ZywmKV1XJzd_YDsS7aYM0uFD26rx7cuENzV0V8H8ocKm74WENMIu4wPqM270uyBL-gVhmQpT2BAV3rSP7AqW1lx/s320/SAM_5373.jpg" width="320" /></a></div><div style="text-align: center;"> Put Green Bell Peppers</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEfal6kadN84Q7iIAFrQP1adSmkaR4o0Uh-kqR0JTBkwSn5IzCr2HVV-Cxiiw9YGOGKaCpeHb2tJb65J0G3k39UjRPyeBNz-syXvaq0owiLaxXGFNPOhii6djRkvW9XUGUAont32Ugy8gs/s1600/SAM_5374.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEfal6kadN84Q7iIAFrQP1adSmkaR4o0Uh-kqR0JTBkwSn5IzCr2HVV-Cxiiw9YGOGKaCpeHb2tJb65J0G3k39UjRPyeBNz-syXvaq0owiLaxXGFNPOhii6djRkvW9XUGUAont32Ugy8gs/s320/SAM_5374.jpg" width="320" /></a></div><div style="text-align: center;"> Put Red Bell Peppers</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifxcdgkzHqf5OMTA940Z3F6vHZopJscBH8YGpzWPl6CGnv5LiJD_aLPaZkWp48_-NB6uikdqrDFF6rHXDNNa6a1iNPmim6kYct2hMI0ZtChfUyj0JF0VdY-EHBRnJDapjkLJ-S6wMv29bF/s1600/SAM_5375.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifxcdgkzHqf5OMTA940Z3F6vHZopJscBH8YGpzWPl6CGnv5LiJD_aLPaZkWp48_-NB6uikdqrDFF6rHXDNNa6a1iNPmim6kYct2hMI0ZtChfUyj0JF0VdY-EHBRnJDapjkLJ-S6wMv29bF/s320/SAM_5375.jpg" width="320" /></a></div><div style="text-align: center;">And here is your Chicken Pastel . Taste Moto!</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Thank to Kuya Lito for this delicious and colorful Chicken Pastel recipe.</div>Life Motohttp://www.blogger.com/profile/14228252485173700813noreply@blogger.com6tag:blogger.com,1999:blog-4698725624383045625.post-44846104274151452232010-10-11T07:00:00.000+03:002010-10-11T07:00:07.607+03:00Filipino Style Meatloaf - Embotido<strong>Filipino Style Meatloaf - Embotido </strong><br />
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<strong>How to make Embotido</strong><br />
<strong> </strong><br />
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</strong><br />
<strong>Materials needed:</strong><br />
<br />
Steamer<br />
Mixing bowl <br />
Measuring cups and spoons<br />
<ol><li>1 lb. ground pork</li>
<li>1/2 cup fi nely chopped carrots</li>
<li>1 cup (6 slices) fi nely chopped (sweet or cooked) ham</li>
<li>3 tbsp. minced green bell pepper</li>
<li>3 tbsp. minced red bell pepper</li>
<li>1/3 cup sweet pickle relish</li>
<li>1/4 cup raisins</li>
<li>3 whole eggs</li>
<li>1/2 cup grated cheddar cheese</li>
<li>A dash of liquid seasoning</li>
<li>Salt & pepper, to taste</li>
<li>1 tbsp. cornstarch</li>
<li>Slices (wedges) of hard boiled egg</li>
<li>Slices (wedges) of Vienna sausage</li>
<li>Aluminum foil, 10-inches-by-12-inches sizes</li>
</ol><br />
<strong>Getting started:</strong><br />
<br />
1. Preheat oven to 350°F.<br />
<br />
2. In a bowl, combine all the food<br />
ingredients and mix until well<br />
blended.<br />
<br />
3. Divide the mixture into<br />
portions, depending on how many<br />
you want to make.<br />
<br />
4. Spread and fl atten the mixture<br />
onto the center of each aluminum<br />
foil.<br />
5. Evenly divide the slices of hardboiled<br />
eggs and sausages so that each mixture gets an equal share.<br />
<br />
Place the slices at the center of each<br />
mixture.<br />
<br />
6. Carefully roll the aluminum<br />
foil into a tightly packed log about<br />
1 inch to 2 inches in diameter,<br />
sealing on both ends.<br />
<br />
7. Place the wrapped embutido in<br />
a steamer and steam for an hour.<br />
<br />
8. Let cool and slice it into rings<br />
to serve.<br />
<br />
9. Freeze unused logs.<br />
<br />
source <a href="http://www.entrepreneur.com.ph/">http://www.entrepreneur.com.ph</a><a href="http://www.entrepreneur.com.ph/starterkit/article/how-to-make-embutido"></a>Life Motohttp://www.blogger.com/profile/14228252485173700813noreply@blogger.com10tag:blogger.com,1999:blog-4698725624383045625.post-2639390411560010762009-12-24T08:06:00.003+03:002009-12-24T08:27:56.453+03:00Para sa Noche Buena - Christmas Stuffed Chicken<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiguP5v6UtfObEX9n0XVI0cI2nMMF3az9FslFrR2N0JmIulq2n5jPrOqr6KAYTvYXxx6iTyZUs6W3A-WyJHhOh-TMExmN7wjZQMFg9kr9YY7gNihD19_uZFchkhBVXu59rPCYLTzMhAV83i/s1600-h/stuffed+Chicken.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 250px; height: 251px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiguP5v6UtfObEX9n0XVI0cI2nMMF3az9FslFrR2N0JmIulq2n5jPrOqr6KAYTvYXxx6iTyZUs6W3A-WyJHhOh-TMExmN7wjZQMFg9kr9YY7gNihD19_uZFchkhBVXu59rPCYLTzMhAV83i/s320/stuffed+Chicken.jpg" alt="" id="BLOGGER_PHOTO_ID_5418666945002766130" border="0" /></a><br /><span style="font-size:130%;"><strong><span style="color: rgb(27, 79, 162);font-size:12px;" ></span></strong></span><br /><strong> </strong> <strong><strong>Para sa Noche Buena - Christmas Stuffed Chicken<br /><br />Ingredients:<br /></strong></strong><br />1 piece <strong>MAGNOLIA CHICKEN STATION </strong><br /><strong>BONELESS WHOLE CHICKEN</strong><br /><br /><em><strong>Stuffing:</strong></em><br /><br /><ol><li>¼ cup <strong>DARI CREME CLASSIC</strong></li><li>¼ cup <strong>MAGNOLIA BEST FRUITS JAM APPLE CINNAMON </strong></li><li>1 cup apples, coarsely chopped</li><li>½ cup pitted prunes, coarsely chopped</li><li>½ cup walnuts, coarsely chopped</li><li>¾ cup white onions, chopped</li><li>½ cup celery, chopped</li><li>1/3 cup raisins soaked in</li><li>2 tbsp water</li><li>2 cup white bread, cubed</li><li>2 tsp salt</li><li>1 tsp pepper</li></ol><br /><strong>Procedure:</strong><br /><br />Combine all ingredients for stuffing in a big bowl. Mix well. Stuff boneless chicken with the prepared mixture and surround the chicken with the remaining stuffing. Tie chicken legs together and bake for 1 hour at 3500F.<br /><br /><span style="font-style: italic;font-size:78%;" >source http://sanmiguelpurefoods.com</span>Life Motohttp://www.blogger.com/profile/14228252485173700813noreply@blogger.com11tag:blogger.com,1999:blog-4698725624383045625.post-54777032287842246482009-12-02T08:28:00.004+03:002009-12-02T08:33:52.956+03:00Beef and Beer Stew - Filipino Style<p><strong>Beef and Beer Stew - Filipino Style<br /></strong></p><p>"This is a hearty beef stew. Beer adds a sweetness and malty flavor to the beef." You can use alcohol or non-alcohol.<br /></p><p><strong>Ingredients:</strong></p> <p>1/2 kg beef short ribs cut-up to serving portions<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfTTX0AspMjqHUQn3B-6T1-bibF_IWm3cg5SZNgVqjB1y0EqRdcNgGi4AWpEwNpyuJ_KRKMaEvGN3QxpS8b-L9pDv4ZqBI8boFtgIAkMwcdesPjT79Sn-dZ4lOIN2dYjRaLZtgcwY6hmk8/s1600-h/beefandbeerstew.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 250px; height: 206px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfTTX0AspMjqHUQn3B-6T1-bibF_IWm3cg5SZNgVqjB1y0EqRdcNgGi4AWpEwNpyuJ_KRKMaEvGN3QxpS8b-L9pDv4ZqBI8boFtgIAkMwcdesPjT79Sn-dZ4lOIN2dYjRaLZtgcwY6hmk8/s320/beefandbeerstew.jpg" alt="" id="BLOGGER_PHOTO_ID_5410507271838821842" border="0" /></a><br />1/4 cup beer<br />1 1/2 cups pineapple-orange juice<br />2 tbsp <strong>MAGGI Savor</strong><br />3/4 cup pimiento cut into cubes<br />1 piece 11g <strong>MAGGI Beef Broth Cube</strong> dissolved in<br />1/4 cup water<br />3 small saba bananas sliced diagonally and fried<br />1 cup kamote, sliced and fried</p> <p><strong>Procedure:</strong></p> 1. Combine all ingredients except saba and kamote in saucepot.<br />2. Cook covered over very low fire for 1 hour until beef is tender, stirring occasionally.<br />3. Stir in fried saba and kamote just before serving.<br /><br /><br /><span style="font-size:78%;"><span style="font-style: italic;">Source http://www.nestle.com.ph</span></span>Life Motohttp://www.blogger.com/profile/14228252485173700813noreply@blogger.com5tag:blogger.com,1999:blog-4698725624383045625.post-82108712602281807022009-10-07T22:53:00.003+03:002009-10-07T23:04:50.750+03:00Filipino Spicy Prawns - Gambas<div style="text-align: center;"><span style="font-weight: bold;">Filipino Spicy Prawns - Gambas</span><br /></div><br />Filipino Spicy <span style="font-weight: bold;">Gambas </span>or Spicy Prawns, sauteed large prawns in hot<br />pepper sauce with Sliced green chili a delicious Filipino appetizer<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKqTcDYQzbT62FCbd-CiKiDmM2zWt-0EOfIVkF4hxyNt0hk5-vBlOUjyFxmXAEv35YDV-cxYbhNnbc6uts3MPeuqMGRqkVAnvrJincDojAangoSVCq6Iepfv3pOC6skj4bjUplZdUUQ34Y/s1600-h/gambas.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 142px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKqTcDYQzbT62FCbd-CiKiDmM2zWt-0EOfIVkF4hxyNt0hk5-vBlOUjyFxmXAEv35YDV-cxYbhNnbc6uts3MPeuqMGRqkVAnvrJincDojAangoSVCq6Iepfv3pOC6skj4bjUplZdUUQ34Y/s200/gambas.jpg" alt="" id="BLOGGER_PHOTO_ID_5389950883330303010" border="0" /></a><br /><br /><span style="font-weight: bold;">Ingredients:</span><br /><br />¼ kg fish fillet, cut into small cubes<br />500 g prawn / shrimp, shelled and deveined<br />250 g squid, cleaned and sliced into rings<br /><br /><span style="font-weight: bold;">Marinade:</span><br />Combine -<br />2 tsp minced garlic<br />1 tbsp olive oil<br />2 tbsp MAGGI Savor Calamansi<br />1 tbsp cooking wine (optional)<br />1 sachet 8g MAGGI Magic Sarap<br /><br />achuete oil, as needed<br />10 cloves crushed garlic<br />1 large onion, chopped<br />4 pcs siling haba (finger chilies), sliced thinly<br />1 red green bell pepper, diced<br />1 green bell pepper, diced<br />1 tbsp MAGGI Savor Calamansi<br />1 sachet 8g MAGGI Magic Sarap<br />¼ cup MAGGI Chili Sauce<br />2 tbsp breadcrumbs<br />olive oil<br />chopped parsley, for garnish<br /><br /><span style="font-weight: bold;">Procedure:</span><br /><br /> 1. Prepare marinade then add to the prepared seafood. Marinate for 15 minutes.<br /> 2. In a pan, heat 2 tbsp achuete oil and sear the seafood mixture until half done. Set aside.<br /> 3. Add more achuete oil in the pan and stir-fry garlic, onion, finger chilies, and bell peppers.<br /> 4. Stir in the seafood and continue to cook over high heat.<br /> 5. Season with MAGGI Savor Calamansi, MAGGI Magic Sarap, MAGGI Chilli Sauce, and salt.<br /> 6. Thicken sauce with breadcrumbs.<br /> 7. Heat sizzling plate and grease with olive oil. Add in the cooked seafood and garnish with chopped parsley. Serve while hot.<br /><br /><br /><span style="font-style: italic;font-size:78%;" >Source: Nestle</span>Life Motohttp://www.blogger.com/profile/14228252485173700813noreply@blogger.com7tag:blogger.com,1999:blog-4698725624383045625.post-48700034727274818812009-09-27T05:40:00.000+03:002009-09-27T05:42:42.760+03:00Life Moto: Hotlines Numbers You Can Call - Storm Ondoy (Phil.)<a href="http://lifemoto.blogspot.com/2009/09/hotlines-numbers-you-can-call-storm.html">Life Moto: Hotlines Numbers You Can Call - Storm Ondoy</a><br /><br />A list of advisories government offices in connection with the aftermath of tropical storm <span style="font-weight: bold;">Ondoy (international code name Ketsana)</span>. Important phone numbers and links.<br /><span style="color: rgb(255, 0, 0);">For your help and donation please check this site</span>:<a href="http://spreadsheets.google.com/lv?key=tBMVeBvbdAtYRaRB6ErFWnA&toomany=true"> </a><a href="http://spreadsheets.google.com/lv?key=tBMVeBvbdAtYRaRB6ErFWnA&toomany=true"><span class="fullpost">Ondoy </span></a><a href="http://spreadsheets.google.com/lv?key=tBMVeBvbdAtYRaRB6ErFWnA&toomany=true"><span class="fullpost"><span style="font-weight: bold;">Places to Donate </span></span></a>Life Motohttp://www.blogger.com/profile/14228252485173700813noreply@blogger.com2tag:blogger.com,1999:blog-4698725624383045625.post-76758038756172202292009-09-07T13:03:00.003+03:002009-09-07T13:09:35.784+03:00Kinamunggayang Na Chicken<div style="text-align: center;">Kinamunggayang Na Chicken<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrFR5doLEYjGWXyyJIfnuEE895Rvy6CH4MYFJG5mnnP0u_sUBn_dIe37pkBBoFnsVmkd1HInpLf6Z2n4WoILVmaByNz8S77iUNFvFZ0JHwV4x4I5oOgxEYBz4RUk0YaMCoclYkixue85Kf/s1600-h/Kinamunggayang+Manok.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 231px; height: 184px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrFR5doLEYjGWXyyJIfnuEE895Rvy6CH4MYFJG5mnnP0u_sUBn_dIe37pkBBoFnsVmkd1HInpLf6Z2n4WoILVmaByNz8S77iUNFvFZ0JHwV4x4I5oOgxEYBz4RUk0YaMCoclYkixue85Kf/s200/Kinamunggayang+Manok.jpg" alt="" id="BLOGGER_PHOTO_ID_5378665165459197154" border="0" /></a><br /><div style="text-align: left;">Kinamunggayang Manok Recipe is a Visayan version of<a href="http://tastemoto.blogspot.com/2008/11/manok-na-tinola-chicken-soup.html"> Manok na tinola</a>.<br /><br /><span style="font-weight: bold;">Recipes: </span><br /><br /><ol><li><span style="font-size:small;">1 tbsp crushed garlic</span></li><li><span style="font-size:small;">2 tbsp oil</span></li><li><span style="font-size:small;">1/2 cup sliced onion</span></li><li><span style="font-size:small;">1/2 k chicken cut into serving pieces</span></li><li><span style="font-size:small;">3 pcs MAGGI Chicken Broth Cube dissolved in</span></li><li><span style="font-size:small;">6 cups water</span></li><li><span style="font-size:small;">3 cups puso ng saging, shredded</span></li><li><span style="font-size:small;">2 cups malunggay leaves</span></li></ol><br /><span style="font-weight: bold;">Paraan ng Pagluluto:</span><br /><br /><ol><li> <p style="margin: 0pt 10px;"><span style="font-size:small;">Heat oil, sauté garlic, onions and chicken together until chicken has changed color.<br /></span></p> </li><li> <p style="margin: 0pt 10px;"><span style="font-size:small;">Pour in water and Maggi Broth Cubes. Bring to a boil then simmer for about 10 minutes or until chicken is tender.<br /></span></p> </li><li> <p style="margin: 0pt 10px;"><span style="font-size:small;">Add shredded puso ng saging and simmer until puso is tender, about 7 minutes.<br /></span></p> </li><li><span style="font-size:small;">Add malunggay leaves, bring to a boil then serve right away.</span></li></ol><br /><br /><span style="font-style: italic;font-size:78%;" >Source:<a href="http://www.pinoyrecipe.net"> http://www.pinoyrecipe.net</a></span><br /><br /></div></div>Life Motohttp://www.blogger.com/profile/14228252485173700813noreply@blogger.com6tag:blogger.com,1999:blog-4698725624383045625.post-89243952257336821912009-08-12T19:32:00.003+03:002009-08-12T19:42:27.967+03:00Bringhe - Luzon's Arroz Valenciana<div style="text-align: center;">Bringhe - Luzon's Arroz Valenciana<br /></div><br />It is Luzon's version of Spanish Arroz Valenciana. Still using chicken pieces as adornment, it then replaces saffron with turmeric for color and further Filipinizes it with the use of gata or coconut milk and cooking it with banana leaves.<br /><br /><span style="font-weight: bold;">Ingredients:</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAjo2aeBVIO4ujOlFlDdX26szL3rYXEna8wVy6wf9vosIjrJS-f3PJt5m6LOZThqzEGgqJrFN3LnZz14LyvbRpX8ytBfzplbm6OgyYPQAnsYRMIh_SebrNGqfoo5ZVRXznzyICs43_kehU/s1600-h/bringhe.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 212px; height: 170px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAjo2aeBVIO4ujOlFlDdX26szL3rYXEna8wVy6wf9vosIjrJS-f3PJt5m6LOZThqzEGgqJrFN3LnZz14LyvbRpX8ytBfzplbm6OgyYPQAnsYRMIh_SebrNGqfoo5ZVRXznzyICs43_kehU/s200/bringhe.jpg" alt="" id="BLOGGER_PHOTO_ID_5369118310307218210" border="0" /></a><br /><ol><li>2 pieces coconut, grated</li><li>3-4 cups of lukewarm water</li><li>4 tablespoon oil</li><li>3 cloves garlic, crushed</li><li>1 onion slice</li><li>1 whole chicken, cut into serving pieces</li><li>salt and pepper for taste</li><li>5 tablespoons yellow ginger juice(dilaw)</li><li>4 cups malagkit rice, washed</li><li>1 piece green bell pepper, roasted, peeled and cube</li><li>2 eggs, hard-boiled then sliced</li></ol><br /><span style="font-weight: bold;">Procedures:</span><br /><br /><ol><li>Add water to the grated coconut, then extract the milk</li><li>Strain and set aside</li><li>Heat oil in a large skillet and saute garlic, onions and chicken</li><li>Stir-fry until it changes color then add salt, pepper and ginger juice</li><li>Add rice then gradually puor in the coconut milk</li><li>Cook until rice is almost done</li><li>Cover top with bananaleaves</li><li>When cooked, invert on a serving plateincluding the banana leaf</li><li>Garnish bell pepper and sliced eggs.</li></ol><span style="font-style: italic;font-size:78%;" >Source Maya Kitchen</span>Life Motohttp://www.blogger.com/profile/14228252485173700813noreply@blogger.com13tag:blogger.com,1999:blog-4698725624383045625.post-91869513207467842592009-07-21T18:02:00.005+03:002009-07-21T18:13:24.305+03:00Chicken Pochero Filipino Style<div style="text-align: center;">Chicken Pochero Filipino Style<br /><br /><br /></div><span style="font-weight: bold;">Ingredients:</span><br /><br /><ol><li>3 tbsp cooking oil</li><li>3 cloves garlic, minced</li><li>1 small onion, minced</li><li>3 medium tomatoes, sliced</li><li>1/2 kg chicken, cut into serving portions</li><li>salt and pepper to taste<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlhUxdPFJwoQajl2RxhlHxVAdA-BHhXKKIuW4v93JgCCo23HdMBt1QduKqLgs-O0_SFUDM2iQ62FzPxplSKOcFbTVL8ZtZxyRssV4gNlfzQFm51G36q316q0ZV76akVYyvqEEHU8LR-faT/s1600-h/Chicken+Pochero.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 160px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlhUxdPFJwoQajl2RxhlHxVAdA-BHhXKKIuW4v93JgCCo23HdMBt1QduKqLgs-O0_SFUDM2iQ62FzPxplSKOcFbTVL8ZtZxyRssV4gNlfzQFm51G36q316q0ZV76akVYyvqEEHU8LR-faT/s200/Chicken+Pochero.jpg" alt="" id="BLOGGER_PHOTO_ID_5360930291172710322" border="0" /></a></li><li>2 pieces 11g <span style="font-weight: bold;">MAGGI Chicken Broth </span>Cube</li><li>2 ears sweet corn, cut into 2 inch- pieces</li><li>2 medium sweet potatoes, quartered</li><li>1 medium carrot, peeled & sliced into 1/4 inch- rounds</li><li>100 g chicharo or Baguio beans</li><li>2 jalapeño chilies</li><li>spring onions or chives chopped</li></ol><br /><span style="font-weight: bold;">Procedure:</span><br /><br />1. Heat cooking oil and sauté garlic, onions and tomatoes.<br />2. Add chicken, seasonings to taste, <span style="font-weight: bold;">MAGGI Chicken Broth </span>Cubes and 4 cups water.<br />3. Bring to boil; lower heat and add corn. Simmer for 15 minutes, then add potatoes and carrot.<br />4. Continue simmering until cooked, adding beans and chilies last.<br />5. Sprinkle top with spring onions just before serving.<br /><br /><span style="font-style: italic;font-size:78%;" >Source http://www.nestle.com.ph</span>Life Motohttp://www.blogger.com/profile/14228252485173700813noreply@blogger.com7tag:blogger.com,1999:blog-4698725624383045625.post-16168862518637370602009-06-11T08:49:00.006+03:002009-06-11T22:08:19.079+03:00Bicol Express (Bicolano's Special)<div style="text-align: center;">Bicol Express (Bicolano's Special)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhosHinmMFQumSbkEoA-1N-JeoEtltsJtSodEd2ZIgC6rFoECDCJEcurPtyfoTSe5Lp3YoKIdYAdCJSAnoP9HwGOkidtPShLYbhNr1ZDuTgJwZAd0xvyhnk15aqAchW3ey2mjjfY4UZqALI/s1600-h/bicol+express.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhosHinmMFQumSbkEoA-1N-JeoEtltsJtSodEd2ZIgC6rFoECDCJEcurPtyfoTSe5Lp3YoKIdYAdCJSAnoP9HwGOkidtPShLYbhNr1ZDuTgJwZAd0xvyhnk15aqAchW3ey2mjjfY4UZqALI/s200/bicol+express.jpg" alt="" id="BLOGGER_PHOTO_ID_5346148252682757122" border="0" /></a><span style="font-size:78%;">Image by <a href="http://www.flickr.com/photos/ray_photographer/382749393/?addedcomment=1#comment72157619521862407" title="Link to Likha sa Palad's photostream"><b property="foaf:name">Likha sa Palad</b></a></span><div style="text-align: left;"><br /><span style="font-weight: bold; font-style: italic;">Ingredients:</span><br /><br /><ol><li>4 cups seeded & sliced chili pepper</li><li>1 tablespoon salt</li><li>1.5 - 2 cups fresh alamang </li><li>1/4 kilo pork liempo, diced</li><li>3 cloves garlic, minced</li><li>1 medium size onion, minced</li><li>1 cup thick coconut milk</li></ol><br /><span style="font-weight: bold; font-style: italic;">Procedures</span>:<br /><br /><ol><li>Soak chili pepper in water with salt.</li><li>Let stand for 30 minutes then rinse thoroughly. Drain.</li><li>In a skillet, mix thin coconut milk, alamang, pork,garlic and salt</li><li>Bring to boil.simmer for 20 minutes</li><li>Add chili pepper and cook until half the liquid evaporated</li><li>Pour in thick coconut milk</li><li>Continue cooking until oil comes out.</li></ol><br /><br /><span style="font-size:78%;"><br /><span style="font-style: italic;">source maya kitchen</span></span><br /></div></div>Life Motohttp://www.blogger.com/profile/14228252485173700813noreply@blogger.com13tag:blogger.com,1999:blog-4698725624383045625.post-64389451371711794902009-06-04T19:23:00.004+03:002009-06-04T19:39:45.864+03:00Pinalutong na Kangkong (Crispy Spinach)<div style="text-align: center;">Pinalutong na Kangkong (Crispy Spinach)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTg55WRQJpNC1EpvXJINJb0tlm-VZXyi8XHhoL1xO9GOnVZLNtH83i2BS_iiRcmm1OzFDm7PVgmOUW1jppaHfNcwQ_XTDTItGGJaqz2YseceJg8b96bfAX8YFUqEaG0PVnKkrNGsS7rz6C/s1600-h/Cryspylicious+Kangkong.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTg55WRQJpNC1EpvXJINJb0tlm-VZXyi8XHhoL1xO9GOnVZLNtH83i2BS_iiRcmm1OzFDm7PVgmOUW1jppaHfNcwQ_XTDTItGGJaqz2YseceJg8b96bfAX8YFUqEaG0PVnKkrNGsS7rz6C/s200/Cryspylicious+Kangkong.jpg" alt="" id="BLOGGER_PHOTO_ID_5343510062945839282" border="0" /></a>Image by <a href="http://www.flickr.com/photos/fairyicy/3410953223/" title="Link to fairyicy's photostream"><b property="foaf:name">fairyicy</b></a><br /><br /><div style="text-align: left;"><br />We always seen kangkong in adobo and sinigang. For a starter how about try this as your appetizer.<br /><br /><span style="font-weight: bold;">Ingredients:</span><br /><br /><ol><li>1 Bandle of kangkong</li><li>1 egg</li><li>1 cup of iced-cold water</li><li>1 1/2 cups of cornstarch</li><li>1/4 cup of all purpose flour</li><li>1/2 teaspoon salt</li><li>1/4 teaspoon pepper</li><li>oil for frying</li></ol><br /><span style="font-weight: bold;">Directions:</span><br /><br /><ol><li>Remove leaves from the stems of the kangkong.</li><li>Wash and dry.</li><li>Beat the egg in a bowl and add iced-cold water, cornstarch, flour,salt & pepper</li><li>Mix well</li><li>Deep the kangkong in the batter then drop into the hot oil.</li><li>Deep fry till crispy & golden brown</li><li>Drain , ready to serve</li></ol><br /><span style="font-size:78%;"><span style="font-style: italic;">source: the maya kitchen</span></span><br /></div><div style="text-align: left;"><br /></div></div>Life Motohttp://www.blogger.com/profile/14228252485173700813noreply@blogger.com4tag:blogger.com,1999:blog-4698725624383045625.post-6860170945874909932009-05-07T14:24:00.004+03:002009-05-07T14:39:55.169+03:00Lengua Estofada - Ox Tongue<div style="text-align: center;">Lengua Estofada - Ox Tongue<br /></div><div style="text-align: center;"><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvA7PLhFc6BdHLG1w_v9wN49KUAaWs204a8AynWxBavBGRF2aWhhLy7xbGQeXTljUQCniDIxtuh4jW3CZIU_m5Z0HY-1YGu6JOvYu0wQdSxuLiS3-TfNUoAPsvfAOPXlTCkvyYmgvbIFYM/s1600-h/lengua+estofada.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 159px; height: 165px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvA7PLhFc6BdHLG1w_v9wN49KUAaWs204a8AynWxBavBGRF2aWhhLy7xbGQeXTljUQCniDIxtuh4jW3CZIU_m5Z0HY-1YGu6JOvYu0wQdSxuLiS3-TfNUoAPsvfAOPXlTCkvyYmgvbIFYM/s200/lengua+estofada.jpg" alt="" id="BLOGGER_PHOTO_ID_5333044403671791730" border="0" /></a><br /><span style="font-weight: bold;"></span><div style="text-align: left;"><br /><span style="font-weight: bold;">Lengua Estofada</span> is usually served for fiesta or celebrations not only because it is bit costly rather i takes time to clean it thoroughly, to rid it of excess muscles and to tenderize it.<br /><br />Ingredients:<br /><ol><li><span style=";font-family:Verdana,Arial,Helvetica,sans-serif;font-size:85%;" ><span style=";font-family:Verdana,Arial,Helvetica,sans-serif;font-size:85%;" >2 1/2 lb. ox tongue</span></span></li><li><span style=";font-family:Verdana,Arial,Helvetica,sans-serif;font-size:85%;" ><span style=";font-family:Verdana,Arial,Helvetica,sans-serif;font-size:85%;" > 1/2 cup flour</span></span></li><li><span style=";font-family:Verdana,Arial,Helvetica,sans-serif;font-size:85%;" ><span style=";font-family:Verdana,Arial,Helvetica,sans-serif;font-size:85%;" > 1/2 cup olive oil</span></span></li><li><span style=";font-family:Verdana,Arial,Helvetica,sans-serif;font-size:85%;" ><span style=";font-family:Verdana,Arial,Helvetica,sans-serif;font-size:85%;" > 6 gloves garlic, crushed</span></span></li><li><span style=";font-family:Verdana,Arial,Helvetica,sans-serif;font-size:85%;" ><span style=";font-family:Verdana,Arial,Helvetica,sans-serif;font-size:85%;" > 2 medium onions, chopped</span></span></li><li><span style=";font-family:Verdana,Arial,Helvetica,sans-serif;font-size:85%;" ><span style=";font-family:Verdana,Arial,Helvetica,sans-serif;font-size:85%;" > 1 sm. can tomato sauce</span></span></li><li><span style=";font-family:Verdana,Arial,Helvetica,sans-serif;font-size:85%;" ><span style=";font-family:Verdana,Arial,Helvetica,sans-serif;font-size:85%;" > 1 tbsp. vinegar</span></span></li><li><span style=";font-family:Verdana,Arial,Helvetica,sans-serif;font-size:85%;" ><span style=";font-family:Verdana,Arial,Helvetica,sans-serif;font-size:85%;" > 1/2 cup white wine</span></span></li><li><span style=";font-family:Verdana,Arial,Helvetica,sans-serif;font-size:85%;" ><span style=";font-family:Verdana,Arial,Helvetica,sans-serif;font-size:85%;" > 1 bay leaf</span></span></li><li><span style=";font-family:Verdana,Arial,Helvetica,sans-serif;font-size:85%;" ><span style=";font-family:Verdana,Arial,Helvetica,sans-serif;font-size:85%;" > 2 tbsp. soy sauce</span></span></li><li><span style=";font-family:Verdana,Arial,Helvetica,sans-serif;font-size:85%;" ><span style=";font-family:Verdana,Arial,Helvetica,sans-serif;font-size:85%;" > 1 tbsp. brown sugar</span></span></li><li><span style=";font-family:Verdana,Arial,Helvetica,sans-serif;font-size:85%;" ><span style=";font-family:Verdana,Arial,Helvetica,sans-serif;font-size:85%;" > salt and pepper</span></span></li><li><span style=";font-family:Verdana,Arial,Helvetica,sans-serif;font-size:85%;" ><span style=";font-family:Verdana,Arial,Helvetica,sans-serif;font-size:85%;" > 1 cup whole mushrooms</span></span></li><li><span style=";font-family:Verdana,Arial,Helvetica,sans-serif;font-size:85%;" ><span style=";font-family:Verdana,Arial,Helvetica,sans-serif;font-size:85%;" > 1/2 cup pitted olives</span></span></li></ol><span style=";font-family:Verdana,Arial,Helvetica,sans-serif;font-size:85%;" ><span style=";font-family:Verdana,Arial,Helvetica,sans-serif;font-size:85%;" ><span style="font-weight: bold;">Directions:<br /><br /></span></span></span><ol><li><span style=";font-family:Verdana,Arial,Helvetica,sans-serif;font-size:85%;" ><span style=";font-family:Verdana,Arial,Helvetica,sans-serif;font-size:85%;" > Boil water and put ox tongue. Boil for 10 minutes. </span></span></li><li><span style=";font-family:Verdana,Arial,Helvetica,sans-serif;font-size:85%;" ><span style=";font-family:Verdana,Arial,Helvetica,sans-serif;font-size:85%;" > Scrape off the white stuff and rinse. </span></span></li><li><span style=";font-family:Verdana,Arial,Helvetica,sans-serif;font-size:85%;" ><span style=";font-family:Verdana,Arial,Helvetica,sans-serif;font-size:85%;" > Dip tongue in flour and brown in olive oil. Set aside. </span></span></li><li><span style=";font-family:Verdana,Arial,Helvetica,sans-serif;font-size:85%;" ><span style=";font-family:Verdana,Arial,Helvetica,sans-serif;font-size:85%;" > In the remaining oil, saute garlic, onions, and the rest of the ingredients except mushrooms and olives. </span></span></li><li><span style=";font-family:Verdana,Arial,Helvetica,sans-serif;font-size:85%;" ><span style=";font-family:Verdana,Arial,Helvetica,sans-serif;font-size:85%;" > Add tongue and simmer until tender. Slice tongue into individual portions.</span></span></li><li><span style=";font-family:Verdana,Arial,Helvetica,sans-serif;font-size:85%;" ><span style=";font-family:Verdana,Arial,Helvetica,sans-serif;font-size:85%;" > Thicken sauce with 2 tbsp. flour. </span></span></li><li><span style=";font-family:Verdana,Arial,Helvetica,sans-serif;font-size:85%;" ><span style=";font-family:Verdana,Arial,Helvetica,sans-serif;font-size:85%;" > Add the mushrooms and olives. </span></span></li><li><span style=";font-family:Verdana,Arial,Helvetica,sans-serif;font-size:85%;" ><span style=";font-family:Verdana,Arial,Helvetica,sans-serif;font-size:85%;" > Season with salt and pepper. </span></span></li><li><span style=";font-family:Verdana,Arial,Helvetica,sans-serif;font-size:85%;" ><span style=";font-family:Verdana,Arial,Helvetica,sans-serif;font-size:85%;" > Pour sauce over the sliced tongue. </span></span></li></ol><br /></div></div>Life Motohttp://www.blogger.com/profile/14228252485173700813noreply@blogger.com4tag:blogger.com,1999:blog-4698725624383045625.post-32703814197259882252009-04-26T22:43:00.005+03:002009-05-07T14:16:43.104+03:00Calamares - Fried Breaded Squibs<div style="text-align: center;">Calamares - Fried Breaded Squibs<br /></div><div style="text-align: center;"><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjumEn01t3tzTxnXqvugb7gWBL1YHAX71njbjYtn7Hhpw-uzt6uaSoFagHU4mcxA9_rUk1uwTuhn4beLQiBpNinwjeByeUbIvWx1fSvEeRXK1xm8lmKEL2eDu7_pRm7KgPhIhRWaZ8gnq6P/s1600-h/CALAMARI.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 152px; height: 170px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjumEn01t3tzTxnXqvugb7gWBL1YHAX71njbjYtn7Hhpw-uzt6uaSoFagHU4mcxA9_rUk1uwTuhn4beLQiBpNinwjeByeUbIvWx1fSvEeRXK1xm8lmKEL2eDu7_pRm7KgPhIhRWaZ8gnq6P/s200/CALAMARI.jpg" alt="" id="BLOGGER_PHOTO_ID_5333039278713195058" border="0" /></a><br /><div style="text-align: left;"><span style="font-weight: bold;">Ingredients:</span><br /><br /><ol><li>1 kg Squib</li><li>1 lemon</li><li>1 cup of flour</li><li>1 egg</li><li>salt</li><li>oil</li><li>5 spices optional</li></ol><br /><span style="font-weight: bold;">Procedures:</span><br /><br /><ol><li>Clean and cut the squibs as your desired size</li><li>Marinade the squib in lemon,salt and spices for 30-45 minutes</li><li>In a bowl beat the egg</li><li>Deep the squibs to the beaten egg</li><li>Take the squibs and Roll the it in the flour</li><li>Fry the it until golden brown</li><li>Drain and serve it with sweet chilli sauce, catsup or soy sauce with lemon</li></ol><br /><br /></div></div>Life Motohttp://www.blogger.com/profile/14228252485173700813noreply@blogger.com1tag:blogger.com,1999:blog-4698725624383045625.post-16549691647877331992009-04-14T22:06:00.004+03:002009-04-14T22:33:40.905+03:00Cardillo<div style="text-align: center;"><span style="font-family:georgia;">Cardillo </span> <div style="text-align: left;"> <span style="font-family:georgia;">Often times it confused with </span><a style="font-family: georgia;" href="http://tastemoto.blogspot.com/2008/08/sarciado-fish.html">Sarciado</a><span style="font-family:georgia;">, this has beaten eggs added to sauteed tomatoes.<br /><br /></span><div style="text-align: center;"> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFHqPm4e3SncGJfzrYq6RndBRF-o-P4fDNXtduQqsel-rXH3kkbygU1NU3ciB_7liIrpbRe4yZ_Aug4H1zdUWkY1wxcboLP_3jFzLcm4CtvauiLM6yghp3BHmbWY98i0TVZAIUriH3YKqv/s1600-h/CatfishFilletSarciado.jpg"><img style="cursor: pointer; width: 168px; height: 195px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFHqPm4e3SncGJfzrYq6RndBRF-o-P4fDNXtduQqsel-rXH3kkbygU1NU3ciB_7liIrpbRe4yZ_Aug4H1zdUWkY1wxcboLP_3jFzLcm4CtvauiLM6yghp3BHmbWY98i0TVZAIUriH3YKqv/s200/CatfishFilletSarciado.jpg" alt="" id="BLOGGER_PHOTO_ID_5324631340830302258" border="0" /></a><br /></div><div style="text-align: center;"><span style="font-size:78%;">Image <span class="label">By</span> <a href="http://s277.photobucket.com/albums/kk70/cafemunchkin/">cafemunchkin</a><br /><br /></span><div id="mediaCreator" class="creator left"> </div></div><span style="font-family:georgia;">Ingredients:</span><br /><br /> <ol style="font-family:georgia;"><li style="text-align: left;"><span style="font-size:85%;">4 tanguinge (Spanish mackerel) or any fish<br /></span></li><li><span style="font-size:85%;">Juice of 4 calamansi</span></li><li><span style="font-size:85%;">125 ml (½ cup) olive oil</span></li><li><span style="font-size:85%;">Glove of ½ head garlic, crushed</span></li><li><span style="font-size:85%;">1 large onion, chopped</span></li><li><span style="font-size:85%;">1 medium tomato, chopped</span></li><li><span style="font-size:85%;">2 Eggs beaten<br /></span></li><li><span style="font-size:85%;">2 tablespoons patis (fish sauce)</span></li><li><span style="font-size:85%;">250 ml (1 cup) water</span></li></ol>Procedures:<br /><br /><ol><li> <p style="margin: 0pt 10px;"><span style="font-size:85%;">Marinate fish steaks in calamansi juice for about 30 minutes.<br /></span> </p></li><li> <p style="margin: 0pt 10px;"><span style="font-size:85%;">In a frying pan, heat about 90 ml (1/3 cup) of the olive oil and sauté the fish steaks until fully cooked, about 6 minutes on the first side and 5 minutes on the other side.<br /></span> </p></li><li> <p style="margin: 0pt 10px;"><span style="font-size:85%;">Remove fish steaks from frying pan and set aside.</span></p> </li><li> <p style="margin: 0pt 10px;"><span style="font-size:85%;">In another pan, heat remaining oil and sauté garlic, onion and tomatoes, until tender but not limp.</span></p></li><li><span style="font-size:85%;"> Add the eggs and stir<br /></span></li><li> <p style="margin: 0pt 10px;"><span style="font-size:85%;">Stir in patis and water. Simmer until most of the liquid has been absorbed.</span></p> </li><li> <p style="margin: 0pt 10px;"><span style="font-size:85%;">Put the cooked fish steaks to the </span><span style="font-size:85%;">onion, eggs and tomato mixture. Simmer for 5 minutes.<br /></span> </p></li><li> <p style="margin: 0pt 10px;"><span style="font-size:85%;">Serve hot with rice.</span></p></li></ol> <br /></div></div>Life Motohttp://www.blogger.com/profile/14228252485173700813noreply@blogger.com8tag:blogger.com,1999:blog-4698725624383045625.post-71335226759152950272009-04-06T19:08:00.006+03:002009-04-06T19:23:00.823+03:00Spicy & Crispy Dilis<div style="text-align: center;">Spicy & Crispy Dilis<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPBMauTbNfSQYpwFeyQbTqqkA0449r98DNAsjCvK38575RAJuWzO8eA2qlikh6g0ZdFnCD_XwuUNhaUZM1IKhum0Y1zOqkRJrnyIWrIMLCv2NCW1J0T_TwomVSA_ZAmz3foRPqJxgzssy-/s1600-h/Spicy+%26+Crispy+Dilis.jpg"><img style="cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPBMauTbNfSQYpwFeyQbTqqkA0449r98DNAsjCvK38575RAJuWzO8eA2qlikh6g0ZdFnCD_XwuUNhaUZM1IKhum0Y1zOqkRJrnyIWrIMLCv2NCW1J0T_TwomVSA_ZAmz3foRPqJxgzssy-/s200/Spicy+%26+Crispy+Dilis.jpg" alt="" id="BLOGGER_PHOTO_ID_5321613856609810018" border="0" /></a><br /><span style="font-size:78%;">Image by <a href="http://www.flickr.com/photos/bingramos/" title="Link to bingbing's photostream" rel="dc:creator cc:attributionURL"><b property="foaf:name">bingbing</b></a></span><br /><br /><br /></div><span style="font-weight: bold;">Ingredients:</span><br /><br /><ol><li>1 Egg</li><li>1/4 cup brown sugar</li><li>2 teaspoon salt</li><li>5 pcs. siling labuyo, chopped</li><li>1/2 cup cornstarch</li><li>1/4 kg dilis</li><li>Coloring<br /></li><li>Oil</li></ol><span style="font-weight: bold;">Procedures:</span><br /><br /><ol><li>Beat egg in a bowl until fluffy</li><li>Add sugar, salt & siling labuyo, coloring (for more attraction)</li><li>Blend in cornstarch & beat until smooth</li><li>Pour mixture over dilis & stir until comletely coated.</li><li>Deep fry until crisp & golden brown</li></ol><br /><br /><span style="font-size:85%;"><br />Source: The Maya Kitchen</span>Life Motohttp://www.blogger.com/profile/14228252485173700813noreply@blogger.com2tag:blogger.com,1999:blog-4698725624383045625.post-40679754760770140752009-04-06T18:24:00.005+03:002009-04-06T19:02:23.702+03:00Sagot at Gulaman na Masarap<div style="text-align: center;">Sagot at Gulaman na Masarap<br /></div><br /><span style="font-weight: bold;">Sago't gulaman</span> is very refreshing, especially in the summer time. It is very popular in the Philippines. We can find them in every corner of the street. To attract the thirsty costumers they mix it with some food coloring. It is serve in the restaurant with a tall glass. It can be taken as a beverage after meal or as a desert.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYGhvHtruhOJsWmriySMbf_zIX0fOBFDtWcCmvETW3LELxfinlay6BGZ-yJrq9rNcpFKf93Ez468fRv_YOPdfKcmVph1E71jF98uVoib6XVkdxHganwjZkgUBegAJO_m-yHR4yL9HpfEoI/s1600-h/Sago't+gulaman2.jpg"><img style="cursor: pointer; width: 200px; height: 146px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYGhvHtruhOJsWmriySMbf_zIX0fOBFDtWcCmvETW3LELxfinlay6BGZ-yJrq9rNcpFKf93Ez468fRv_YOPdfKcmVph1E71jF98uVoib6XVkdxHganwjZkgUBegAJO_m-yHR4yL9HpfEoI/s200/Sago't+gulaman2.jpg" alt="" id="BLOGGER_PHOTO_ID_5321608367920790834" border="0" /></a><br /><span style="font-size:78%;">Image by <a href="http://www.flickr.com/photos/marjmallow0528/" title="Link to marjmallow0528's photostream"><b property="foaf:name">marjmallow0528</b></a></span></div><br /><span style="font-weight: bold;">Ingredients:</span><br /><br /><ol><li>3 Cups of sugar</li><li>3 Cups of water</li><li>1 Cup of cooked gulaman</li><li>1 Cup of cubed gulaman</li><li>Crushed ice</li></ol><span style="font-weight: bold;">Procedures:</span><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkekU0VlU47n91XUOrO3BARYtCAMvhFUIUlXkDw8O3cgc1MhHdX2chtI83tgvOZDGUs96L5b6SvhA0-_WtltTYvN3W_C6b2fxUq6cq9lArMgT8mfcdWa3_LyzkVZ2KkrYrG5KNu8OrUVF9/s1600-h/Sago't+gulaman.jpg"><img style="cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkekU0VlU47n91XUOrO3BARYtCAMvhFUIUlXkDw8O3cgc1MhHdX2chtI83tgvOZDGUs96L5b6SvhA0-_WtltTYvN3W_C6b2fxUq6cq9lArMgT8mfcdWa3_LyzkVZ2KkrYrG5KNu8OrUVF9/s200/Sago't+gulaman.jpg" alt="" id="BLOGGER_PHOTO_ID_5321608365275509794" border="0" /></a><br /><span style="font-size:78%;">Image by <a href="http://www.flickr.com/photos/twinkililing/" title="Link to syunga-syunga's photostream"><b property="foaf:name">syunga-syunga</b></a></span></div><ol><li>Caramelize sugar in a saucepan. </li><li>Pour in the water when it melted.</li><li>Continue cooking until the sugar is completely dissolved. Cool completely</li><li>Add some of the cooled arnibal or syrup to the sago to sweeten it.</li><li>Put some Sago't gulaman in a glass.</li><li>Add enough arnibal to sweeten. </li><li>Filed with ice or add cold water.</li></ol><br /><span style="font-weight: bold;">Note:</span> To cook the sago.<br />Boil water in a saucepan. Add in uncooked sago. Stir to prevent sticking. Cook until transparent. Drain and rinseLife Motohttp://www.blogger.com/profile/14228252485173700813noreply@blogger.com0tag:blogger.com,1999:blog-4698725624383045625.post-9368978159634797092009-03-24T19:03:00.002+03:002009-03-24T19:11:25.986+03:00Cassava Cake Special<div style="text-align: center;"><span style="font-size:100%;"><span style="font-size: small; font-weight: bold;">Cassava Cake Special</span><br /><span style="font-size: small;"></span></span></div><span style="font-size: small;"><br /><span style="font-size:100%;"><span style="font-weight: bold;">Ingredients:</span></span><br /></span><ol><li><span style="font-size: small;">2 Lbs Grated Cassava</span></li><li><span style="font-size: small;">1 14 oz. Can Sweetened Condensed Milk (Reserve 1/3 cup for Topping)</span></li><li><span style="font-size: small;">1 12 oz. Can Evaporated Milk</span></li><li><span style="font-size: small;">1 14 oz. Can Coconut Milk (Reserve 1/3 cup for Topping)</span></li><li><span style="font-size: small;">1 13 oz. Can Coconut Cream (Reserve 1/3 cup for Topping)</span></li><li><span style="font-size: small;">2/3 Cup Sugar</span></li><li><span style="font-size: small;">3 Eggs plus 3 Egg Whites</span></li><li><span style="font-size: small;">1 Cup Grated Coconut</span></li></ol> <ul><span style="font-size: small;"><strong>Topping:</strong><br /></span></ul> <ol><li><span style="font-size: small;">3 Egg Yokes</span></li><li><span style="font-size: small;">1/3 Cup Reserved Sweetened Condensed Milk</span></li><li><span style="font-size: small;">1/3 Cup Reserved Coconut Milk</span></li><li><span style="font-size: small;">1/3 Cup Reserved Coconut Cream</span></li></ol>How to:<br /><ol><li> <p style="margin: 0pt 10px;"><span style="font-size: small;">Preheat oven to 325° f.<br /></span></p> </li><li> <p style="margin: 0pt 10px;"><span style="font-size: small;">In large mixing bowl combine cake ingredients.<br /></span></p> </li><li> <p style="margin: 0pt 10px;"><span style="font-size: small;">Mix well. Pour equally into two large greased rectangular pans.<br /></span></p> </li><li> <p style="margin: 0pt 10px;"><span style="font-size: small;">Bake until top is no longer liquid (approximately 30 minutes).<br /></span></p> </li><li> <p style="margin: 0pt 10px;"><span style="font-size: small;">Mix topping ingredients well and spread evenly on the two cakes.<br /></span></p> </li><li> <p style="margin: 0pt 10px;"><span style="font-size: small;">Bake an additional 20 to 30 minutes. Cool cakes completely.<br /></span></p> </li><li><span style="font-size: small;">Slice each cake into 24 equal squares.</span></li></ol><span style="font-size:85%;">Thanks to: <a href="http://www.pinoyrecipe.ne">PinoyRecipe.net</a></span>Life Motohttp://www.blogger.com/profile/14228252485173700813noreply@blogger.com5tag:blogger.com,1999:blog-4698725624383045625.post-56178392325353025652009-03-18T06:43:00.003+03:002009-03-18T07:12:31.493+03:00Tamales Native DelicacyTamales Native Delicacy<br /><span style="font-size:78%;">(Recipe of Levinia Fajardo Gonzales)<br /><br /></span><p>A <b>tamale</b> (<a href="http://en.wikipedia.org/wiki/Spanish_language" title="Spanish language">Spanish</a> <i>tamal</i>, from <a href="http://en.wikipedia.org/wiki/Nahuatl" title="Nahuatl">Nahuatl</a> <i>tamalli</i>), is a traditional <a href="http://en.wikipedia.org/wiki/Indigenous_peoples_of_the_Americas" title="Indigenous peoples of the Americas">indigenous Latin American</a> food consisting of steam-cooked <a href="http://en.wikipedia.org/wiki/Maize" title="Maize">corn</a> dough (<a href="http://en.wikipedia.org/wiki/Masa" title="Masa">masa</a>) with or without a filling. Tamales can be filled with meats, <a href="http://en.wikipedia.org/wiki/Cheese" title="Cheese">cheese</a> (post-<a href="http://en.wikipedia.org/wiki/Colonial_era" title="Colonial era" class="mw-redirect">colonial</a>), and sliced <a href="http://en.wikipedia.org/wiki/Chili_pepper" title="Chili pepper">chillis</a> or any preparation according to taste. The tamale is generally wrapped in a corn <a href="http://en.wikipedia.org/wiki/Husk" title="Husk">husk</a> or <a href="http://en.wikipedia.org/wiki/Plantain" title="Plantain">plantain</a>(post-<a href="http://en.wikipedia.org/wiki/Colonial_era" title="Colonial era" class="mw-redirect">colonial</a>) leaves before cooking, depending on the region from which they come.</p> <p>Their essence is the corn meal dough made from <a href="http://en.wikipedia.org/wiki/Hominy" title="Hominy">hominy</a> (called <a href="http://en.wikipedia.org/wiki/Masa" title="Masa">masa</a>), or a masa mix such as <a href="http://en.wikipedia.org/wiki/Gruma" title="Gruma">Maseca</a>, usually filled with sweet or savory filling, wrapped in plant leaves or <a href="http://en.wikipedia.org/wiki/Maize" title="Maize">corn</a> husks, and cooked, usually by steaming, until firm. Tamales were developed as a portable ration for use by war parties in the ancient Americas,<sup class="noprint Template-Fact"><span title="This claim needs references to reliable sources since February 2009" style="white-space: nowrap;">[<i><a href="http://en.wikipedia.org/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed">citation needed</a></i>]</span></sup> and were as ubiquitous and varied as the <a href="http://en.wikipedia.org/wiki/Sandwich" title="Sandwich">sandwich</a> is today. The diversity of native languages in the pre-Hispanic America led to a number of local words for the <i>tamal</i>, many of which remain in use.</p><p><span style="font-size:85%;"><a href="http://en.wikipedia.org/wiki/Tamale">http://en.wikipedia.org/wiki/Tamale</a></span></p><br /><span style="font-size:78%;"><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcgqAtc0ueXUesuXwHHlWPsTxUDvOw6dzaPUzUR9jdcMrrdgC1dx15WKvNmXlMNLl_DgvWaodiT6_vFXM-_9x5KnnqVCeIZwh5LND_amCSm6YNYBv0G4ur7gZcX2EJXzdw5gXUOASoqHi0/s1600-h/tamales.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 253px; height: 159px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcgqAtc0ueXUesuXwHHlWPsTxUDvOw6dzaPUzUR9jdcMrrdgC1dx15WKvNmXlMNLl_DgvWaodiT6_vFXM-_9x5KnnqVCeIZwh5LND_amCSm6YNYBv0G4ur7gZcX2EJXzdw5gXUOASoqHi0/s200/tamales.jpg" alt="" id="BLOGGER_PHOTO_ID_5314370767041470690" border="0" /></a><br /><span style="font-size:78%;"><br /></span>Yield: 50 servings<br /><br /><span style="font-weight: bold;">Ingredients:</span><br /><br />5 kilos grated mature coconut (niyog)<br />1/2c annatto seeds (atchuete)<br />1c water<br />500 mL cooking oil<br />3 bulbs of garlic, crushed<br />1-/2 to 3/4c fish sauce (patis)<br />1 kilo non-glutinous rice (soaked overnight then milled into medium thick consistency)<br />Salt and pepper to taste<br />½ kilo chicken breast, boiled and cut into strips<br />1 cup of peanuts fried with garlic<br />½ kilo of Purefoods Fiesta ham (a modification introduced by Wyatt, we wish we had salted eggs to enrich our personalized tamales)<br /><br /><span style="font-weight: bold;">Batter preparation:</span><br /><br />1. Extract coconut milk (gata) from the grated coconut by pouring 2 to 3 cupfuls of tap water and then by squeezing the liquids out of the meat. Strain and set aside first extraction. Repeat to obtain up to four extractions. Note: Darang Lebing prefers to do the extraction by hand and refuses to use a muslin cloth (katsa).<br /><br />2. In a small bowl, extract color from annatto seeds rubbing the seeds in tap water. Set aside.<br /><br />3. Heat cooking oil in a large wok (kawa) using medium flame. Saute garlic in oil until golden brown. Strain and set aside garlic.<br /><br />4. In the same wok, mix the annatto seed extract with the oil until slightly reduced.<br /><br />5. Blend in the patis, wet-milled rice (tapong) and the coconut milk from the first to third extractions. Mix continuously scraping all sides to avoid scorching.<br /><br />6. Add coconut milk from the fourth extraction should the mixture still be very thick.<br /><br />Note: Darang Lebing knows better when to say it’s ready for wrapping. The amount of coconut milk to be added primarily depends on the rice starch composition, the amount of water added during wet milling and the yield from the coconut milk extraction. She says the mixture should leave a clear path when mixed.<br /><br />7. Season with salt and pepper.<br /><br /><span style="font-weight: bold;">Assembly and Cooking:</span><br /><br />1. Place two ladlefuls of tamales batter on center of prepared banana leaves. Top with slices of chicken, ham and ground peanuts.<br /><br />2. Wrap Tamales in banana leaves and tie to secure.<br /><br />3. Place tamales in a kawa lined with multiple layers of banana leaves. Pour water into the kawa. Place another pile of banana leaves on top and then cover the kawa.<br /><br />4. Steam for one hour.<br /><br />5. Cool before serving.<br /><br /><a href="http://wyattbelmonte.blogspot.com/"><span style="font-size:85%;">Thanks to </span><span style="font-size:85%;">Wyatt's Kitchen</span></a>Life Motohttp://www.blogger.com/profile/14228252485173700813noreply@blogger.com2tag:blogger.com,1999:blog-4698725624383045625.post-1932247985969429542009-03-15T05:43:00.003+03:002009-03-15T05:47:46.446+03:00Dinuguan Na Manok with Coconut Milk<div style="text-align: center;"><span style="font-weight: bold;">Dinuguan Na Manok with Coconut Milk</span><br /><div style="text-align: left;"><br /><span style="font-weight: bold;">Ingredients:</span><br /><ol><li>2 tbsp oil</li><li>1 tbsp. crushed garlic</li><li>2 tbsp sliced onions</li><li>1 kg. chicken breast fillet cubed</li><li>2 8g <strong>MAGGI Magic Sarap</strong></li><li>2 cups water</li><li>2 cups coconut cream</li><li>1 20g pack <strong>MAGGI Sinigang sa Sampalok with Vit. C</strong></li><li>1 tbsp chopped lemon grass (white part only)</li><li>2 cups chicken blood, mashed and passed through a strainer</li><li>2 pcs sili haba </li></ol><span style="font-weight: bold;">Procedures ng Pagluto:</span><br /><br /><p class="content">1. Heat oil and sauté garlic and onions until limp.<br />2. Stir in chicken breast and cook until chicken turns white n color.<br />3. Season with MAGGI Magic Sarap and cook for another minute.<br />4. Pour in water then coconut cream, bring to boil.<br />5. Add in MAGGI Sinigang sa Sampalok with Vit. C, lemon grass and chicken blood. Stir constantly to avoid curdling and simmer for another 5 minutes.<br />6. Add siling haba and turn off the heat. </p> <p class="content">NUTRITIONAL CONTENT:<br /><br /> Calories:301<br /> Carbohydrates (g):2<br /> Protein (g):26<br /> Fats (g):21<br /></p> <p style="text-align: center;"><img src="http://www.nestle.com.ph/recipe/images/uploaded/dinuguan.jpg" /></p><br /><span style="font-size:85%;">Source:http://www.nestle.com.ph</span><br /></div></div>Life Motohttp://www.blogger.com/profile/14228252485173700813noreply@blogger.com2tag:blogger.com,1999:blog-4698725624383045625.post-1735180859779856092009-03-06T23:03:00.003+03:002009-03-17T00:34:56.304+03:00Rellenong bangus Special Stuffed Milkfish<div style="text-align: center;"><span style="font-size:small;"><strong>Rellenong bangus Special Stuffed Milkfish</strong></span><br /><span style="font-size:small;"><strong></strong></span></div><span style="font-size:small;"><strong><br /></strong></span><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggXVsFAxZpJtK_7xgS6Bf-Mb9N17qFn3CEiqM56Ue64YO4ajArr0PHcCFNGPLpxoD7z1J_U6Q6JVpNI2cjNMQP0C51BNKoxfBoCV0oxV-ob7P5Ag_pC6w4BhXEOcgSrtAf319Jj88m_Tyh/s1600-h/rellenong+bangus.jpg"><img style="cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggXVsFAxZpJtK_7xgS6Bf-Mb9N17qFn3CEiqM56Ue64YO4ajArr0PHcCFNGPLpxoD7z1J_U6Q6JVpNI2cjNMQP0C51BNKoxfBoCV0oxV-ob7P5Ag_pC6w4BhXEOcgSrtAf319Jj88m_Tyh/s200/rellenong+bangus.jpg" alt="" id="BLOGGER_PHOTO_ID_5313901981364237186" border="0" /></a><br /><span style="font-size:78%;">Image by <a href="http://www.flickr.com/photos/joselito126/" title="Link to joselitolim126's photostream"><b>joselitolim126</b></a><br /><br /></span></div><span style="font-size:small;"><strong>Ingredients:<br /></strong></span><ol><li><p style="margin: 0pt 10px;"><span style="font-size:small;">1 large size bangus</span></p> </li><li> <p style="margin: 0pt 10px;"><span style="font-size:small;">1 onion, chopped finely<br /></span></p> </li><li> <p style="margin: 0pt 10px;"><span style="font-size:small;">4 cloves garlic, minced<br /></span></p> </li><li> <p style="margin: 0pt 10px;"><span style="font-size:small;">1 small size carrot, small cubes<br /></span></p> </li><li> <p style="margin: 0pt 10px;"><span style="font-size:small;">1 box raisins (optional)<br /></span></p> </li><li> <p style="margin: 0pt 10px;"><span style="font-size:small;">2 tomatoes, chopped<br /></span></p> </li><li> <p style="margin: 0pt 10px;"><span style="font-size:small;">1 raw egg, large<br /></span></p> </li><li> <p style="margin: 0pt 10px;"><span style="font-size:small;">1 tsp vetsin (optional)<br /></span></p> </li><li> <p style="margin: 0pt 10px;"><span style="font-size:small;">1 tsp salt<br /></span></p> </li><li> <p style="margin: 0pt 10px;"><span style="font-size:small;">1/2 tsp Worcestershire sauce<br /></span></p> </li><li> <p style="margin: 0pt 10px;"><span style="font-size:small;">1 green bell pepper, chopped finely<br /></span></p> </li><li> <p style="margin: 0pt 10px;"><span style="font-size:small;">2 tbsp flour<br /></span></p> </li><li> <p style="margin: 0pt 10px;"><span style="font-size:small;">cooking oil for frying</span><span style="font-size:small;"><br /></span></p> </li><li> <p style="margin: 0pt 10px;"><span style="font-size:small;">ham, finely chopped</span></p> </li><li><span style="font-size:small;">cooked peas</span></li></ol>Procedures:<br /><br /><ol><li><span style="font-size:small;">Scrape fish scales. Clean. </span></li><li><span style="font-size:small;">Gently pound fish to loosen meat from the skin. </span></li><li><span style="font-size:small;">Use flat side of a <span style="font-size:100%;"><span class="kLink" style="text-decoration: underline ! important; position: static;"><span style=";font-family:";color:#000e00;" ><span class="kLink" style=";font-family:";color:#000e00;" >knife</span></span></span></span> in pounding. </span></li><li><span style="font-size:small;">Break the big bone at the nape and on the tail. </span></li><li><span style="font-size:small;">Insert the end of the handle of an aluminum kitchen turner (sandok) through the fish neck. </span></li><li><span style="font-size:small;">Gently scrape down the handle between the meat and the skin. </span></li><li><span style="font-size:small;">Scrape down to the tail, going around and on the other side of the fish. </span></li><li><span style="font-size:small;">If you feel the meat is entirely separated from the skin, remove the handle, squeeze and push out meat (with the big bone), starting from the tail going out through the head. This way, you will be able to push out the whole meat without cutting an opening on the skin.</span></li><li><span style="font-size:small;">Marinate skin and head of the fish with soy sauce and calamansi juice. Set aside. </span></li><li><span style="font-size:small;">Boil fish meat in a little water. </span></li><li><span style="font-size:small;">Drain. Pick out bones. Flake meat.</span></li><li><span style="font-size:small;">Saute garlic until brown. </span></li><li><span style="font-size:small;">Add onion and tomatoes. </span></li><li><span style="font-size:small;">Stir in fish meat, carrot, and pepper. </span></li><li><span style="font-size:small;">Season with salt, vetsin, ground pepper, and Worcestershire sauce. </span></li><li><span style="font-size:small;">Add raisins.</span></li><li><span style="font-size:small;">Transfer cooked mixture to a plate. </span></li><li><span style="font-size:small;">Cook, then, add raw egg and flour. </span></li><li><span style="font-size:small;">Fill in mixture in bangus skin. </span></li><li><span style="font-size:small;">Wrap bangus in wilted banana leaves or aluminum foil. Fry. </span></li><li><span style="font-size:small;">Cool before slicing.</span></li><li><span style="font-size:small;">Garnish with sliced fresh tomato, spring onions or parsley. Serve with catsup.</span></li></ol><span style="font-size:78%;">Source: <a href="http://www.pinoyrecipe.net/">http://www.pinoyrecipe.net</a></span>Life Motohttp://www.blogger.com/profile/14228252485173700813noreply@blogger.com0tag:blogger.com,1999:blog-4698725624383045625.post-89743276666940803242009-03-05T02:36:00.003+03:002009-03-05T02:42:51.869+03:00Pinaupong Manok - Sitting Chicken<div style="text-align: center;">Pinaupong Manok - Sitting Chicken<br /></div><br />I wonder why they called it Sitting chicken. At first, I thoughts of cooking the chicken in a sitting position and how it is possible. Rather it is only a local term. Well enjoy the meal.<br /><br />Ingredients:<br /><br /><ol><li>1 whole chicken</li><li>garlic</li><li>onion/ onion leaves</li><li>chili</li><li>table salt</li><li>banana leaves</li></ol><br /><br />Procedure<br /><br />1. clean the chicken<br />2. Slice the garlic, onion, chili<br />3. Put the sliced garlic, onion/onion leaves, chili, salt inside the chicken filling.<br />4. Put the banana leaves around the pressure cooker.<br />5. With the remaining banana leaves, wrap the chicken filled with spices and put it on the pressure cooker.<br />6. Cook it for about 20-30 mins under love fire.<br />7. Serve it HotLife Motohttp://www.blogger.com/profile/14228252485173700813noreply@blogger.com2tag:blogger.com,1999:blog-4698725624383045625.post-66946147561892439542009-02-25T21:08:00.002+03:002009-03-18T19:25:15.237+03:00Ginisang Ampalaya Con karne- Stir Amplaya w/ Eggs & Pork<div style="text-align: center;">Ginisang Ampalaya Con karne- Amplaya w/ Eggs & Pork<br /></div><br /><ol><li>1/4 Kg Ground Pork</li><li>3 Ampalaya</li><li>2 eggs</li><li>1 Big tomato</li><li>1 onion</li><li>1/2 Glove Garlic</li><li>Salt,Pepper,sugar & patis</li><li>Cooking oil</li></ol><br /><br /><br />Cut ampalaya lenght wise & remove the seed. Slice to thin cut size.<br />To eliminate the bitter taste, add some salt,squeeze, drain the juice<br />and wash.<br /><br />In a separate cooking pan saute the ground pork add salt.<br /><br />In a hot oil pan, saute the garlic,onion,tomato.<br />Add Salt,Pepper,sugar & patis for more flavor<br /><br />When the tomato become creamy put<br />the ampalaya and pork.<br /><br />add the eggs<br /><br />Simmer and serve hot!Life Motohttp://www.blogger.com/profile/14228252485173700813noreply@blogger.com0tag:blogger.com,1999:blog-4698725624383045625.post-51813347206955688402009-02-23T17:46:00.001+03:002009-02-23T17:49:01.897+03:00Ginisang Ampalaya - Stir Amplaya w/ EggsGinisang Ampalaya - Stir Amplaya w/ Eggs<br /><br /><br /><ol><li>3 Ampalaya</li><li>2 eggs beaten</li><li>1 Big tomato sliced</li><li>1 onion sliced</li><li>1/2 Glove Garlic mince</li><li>Salt,Pepper,sugar & patis</li><li>Cooking oil</li></ol><br />Cut ampalaya lenght wise & remove the seed. Slice to thin cut size.<br />To eliminate the bitter taste, add some salt,squeeze, drain the juice<br />and wash.<br /><br />In a hot oil pan, saute the garlic,onion,tomato.<br />Add Salt,Pepper,sugar & patis for more flavor<br /><br />When the tomato become creamy put<br />the ampalaya.<br /><br />Add cup of water,if you wish to have some soup,<br />then add the eggs and stir.<br /><br />Simmer and serve hot!Life Motohttp://www.blogger.com/profile/14228252485173700813noreply@blogger.com0tag:blogger.com,1999:blog-4698725624383045625.post-81697363039101489952009-02-21T19:30:00.003+03:002009-02-21T19:38:28.095+03:00Tortang Talong Con Karne<span style="font-weight: bold;">Tortang Talong Con Karne - Fry Eggplant with Ground Pork</span><br /><br /><ol><li>1/4 Kg Ground Pork</li><li>3 Talong </li><li>2 eggs</li><li>Salt</li><li>Pepper</li><li>1 Tablespoon Flour</li><li>Cooking oil</li></ol>Procedures:<br /><br />There are 3 ways to prepare the Talong<br />Boil,grill,bake. If the eggplant is already<br />soft, peal the external layer. Set aside.<br /><br />In a bowl, beat eggs then mix salt,pepper,<br />& flour.<br /><br />Deep the eggplant into the mixture until it penetrate<br />inside the eggplants.<br /><br />In a separate cooking pan saute the ground pork add salt<br /><br />In a hot oil pan, fry the eggplant and add sauteed pork<br />on top of it gently add eggs mixture, fry till it brown<br /><br />Serve with catchup.Life Motohttp://www.blogger.com/profile/14228252485173700813noreply@blogger.com0tag:blogger.com,1999:blog-4698725624383045625.post-59873659927862995642009-02-16T19:42:00.000+03:002009-02-16T19:44:21.641+03:00Chicken Bulaga<p style="text-align: center;"><span class="content"><span class="content" style="color:#505050;"><strong>Chicken Bulaga</strong></span></span></p> <ol><li><span class="content"><span class="content" style="color:#505050;">1 kilo chicken breasts </span></span></li><li><span class="content"><span class="content" style="color:#505050;">1 medium ripe mango (firm)</span></span></li><li><span class="content"><span class="content" style="color:#505050;">2 pieces calamansi</span></span></li><li><span class="content"><span class="content" style="color:#505050;">1 pack cottage cheese or</span></span></li><li><span class="content"><span class="content" style="color:#505050;">½ tsp coarse salt</span></span></li><li><span class="content"><span class="content" style="color:#505050;">kesong puti, 200 gms</span></span></li><li><span class="content"><span class="content" style="color:#505050;">½ tsp ground black pepper</span></span></li><li><span class="content"><span class="content" style="color:#505050;"> all-purpose flour for dredging</span></span></li><li><span class="content"><span class="content" style="color:#505050;">1 tsp all-purpose flour </span></span></li><li><span class="content"><span class="content" style="color:#505050;">1 egg white, slightly beaten</span></span></li><li><span class="content"><span class="content" style="color:#505050;">1 piece salted egg </span></span></li><li><span class="content"><span class="content" style="color:#505050;">1cup sesame seeds</span></span></li><li><span class="content"><span class="content" style="color:#505050;">Oil for frying</span></span></li></ol> <p><span class="content"><span class="content" style="color:#505050;"> </span></span></p> <p><span class="content"><span class="content" style="color:#505050;">Skin and debone chicken breasts. Using a meat mallet or rolling pin, beat out the chicken breasts to about ¼” thickness. Season chicken breasts with calamansi juice, salt, pepper, and all-purpose flour. Set aside. Cut salted egg, mango, and cottage cheese into sticks.</span></span></p> <p><span class="content"><span class="content" style="color:#505050;"> </span></span></p> <p><span class="content"><span class="content" style="color:#505050;">Arrange mango, salted egg, and cottage cheese stuffing to within 1 cm. edges and roll up the breast in the opposite direction. Secure the roll with wooden cocktail sticks or tie them with pieces of fine strings. Repeat with the remaining chicken breasts and stuffing to make 4-6 rolls in all.</span></span></p> <p><span class="content"><span class="content" style="color:#505050;"> Dredge the rolled chicken breasts in flour, then in egg white, lastly roll in sesame seeds. Deep fry until golden brown.</span></span></p> <span class="content"><span class="content" style="color:#505050;"> To serve: remove cocktail sticks or strings. Slice about 1/3 inch and arrange the rolled chicken breasts on serving dish. Serve with pickled vegetables or sweet and sour sauce. Serve Warm.<br /><br />Source:http://www.dost.gov.ph<br /></span></span>Life Motohttp://www.blogger.com/profile/14228252485173700813noreply@blogger.com0