How To Cook Peking Duck Recipe for Chinese New Year

In every Chinese New Year celebration, great food is always present. Here is a recipe for the famous Beijing dish, the juicy Peking Duck recipe. Watch the video below on how to cook Peking duck:

How To Cook Artichoke Oyster Soup for Mardi Gras Tuesday

Here's how to cook Artichoke Oyster Soup perfect for Mardi Gras Tuesday.

Ingredients:

• 6 tablespoon butter, melted
• 1/2 cup shallots (chopped fine)
• 1/4 teaspoon thyme
• 1 bay leaf
• 1/2 teaspoon cayenne pepper
• 2 tablespoon flour
• 14 oz chicken broth (more or less won't hurt)
• 4 cup oysters, drained; reserve liquid (less, to
• 14 oz artichoke hearts, cooked
• 2 teaspoon salt
• 1/4 teaspoon Tabasco
• 1/2 cup whipping cream
• 3 tablespoon parsley (chopped, fresh)

Cooking procedure:

1. In a 3-quart casserole, melt butter and saute shallots.
2. When shallots are translucent, add thyme, bay leaf and cayenne pepper.
3. Add flour and whisk well.
4. Add broth, oyster water, artichoke hearts, salt and Tabasco. Bring to a boil.
5. Add oysters and parsley. Simmer on medium, partly covered, for EXACTLY 5 minutes. (Note: If you overcook the oysters, they will be rubbery.)
6. Add whipped cream and serve immediately.

Difficulty: easy.
Time: 20 minutes.
Precision: measure the spices.

How To Make Tuna Casserole

Tuna casserole is a casserole mainly composed of egg noodles and canned tuna fish, with canned peas and corn sometimes added. The casserole is often topped with potato chips, corn flakes or canned fried onions. It is a classic American family favorite. Tuna casserole is convenient to the extent that it may be prepared using no fresh ingredients.

Ingredients:

• 1 can solid white tuna, drained
• 1 can cream of mushroom soup
• 1 can whole mushrooms, drained
• 1/4 cup celery, finely chopped
• 1/4 cup green pepper, finely chopped
• 1 large can chow mein noodles
• 1 dash of garlic powder

Cooking Procedure:

1. Combine everything in a casserole dish.
2. Reserve some of the chow mein noodles for the topping.
3. Bake at 350F for 25 minutes.
4. Top with remaining noodles and return to oven for 5 min.

How To Make Traditional Eggnog

I got curious about this eggnog. Before I watch the instructions on how to make traditional eggnog on the video, I was expecting that the result would be some kind of baked biscuit. Honestly, the only eggnog I am aware of is this:

So I searched, and eventually found out that eggnog is a sweetened dairy-based beverage made with milk, cream, sugar, beaten eggs (which gives it a frothy texture), and flavoured with ground cinnamon and nutmeg. The alcoholic versions also exist with the addition of various liquors, such as brandy, rum, or whiskey.

Hmmm, I think I would try making this eggnog on Christmas. No worries for sugar. Since it would be Christmas, I think it's okay to indulge a little on sweets. I wonder what will it taste like. Anyways, here's how to make traditional eggnog.

How to Perfectly Devein Shrimps

I bet you love shrimps, too. So here's a quick guide on how to devein shrimps, ready for your great and yummy garlic shrimp recipe (Hawaiian and Buttered), Deviled Shrimp Ragu or that what they call drunken shrimps.

How To make Spicy Deviled Shrimp Ragu Recipe

I love shrimps so much. Yummy shrimp recipes really makes my mouth water. So, I'd like to share this yummy shrimp recipe I found. Here's how to make Deviled Shrimp Ragu, a spicy shrimp recipe from foodwishes.

Ingredients:

1/2 pound raw shrimp, peeled and deveined, shells reserved

1 cups water

1 bay leaf

1 tbsp brown sugar

1/4 cup ketchup

1/2 lemon, juiced

1/2 tsp chipotle pepper

1/2 tsp smoked paprika

1 clove garlic, minced very fine

salt to taste

cayenne to taste, optional

1 tbsp olive oil

1 tbsp minced chives

1 tbsp cold unsalted butter

Image and video credit: foodwishes.com

Best Holiday Clams Casino Parties Appetizers

Every celebration means there would always be food to party with. And so, you might probably been thinking about what appetizers to prepare. Well, here's clams casino, one of the yummy mouth-watering best holiday parties appetizers. Watch the Clams Casino recipe cooking video below:

Ingredients:

12 medium-sized (about 2 1/2-inches) littleneck clams
1 tablespoon unsalted butter
2 strips center-cut bacon, each sliced into 6 equal pieces
2 tablespoon finely diced red bell pepper
2 garlic cloves, finely minced
1/4 cup plain breadcrumbs
1 tablespoon finely grated Parmesan
freshly ground black pepper
pinch of salt
chopped flat leaf parsley
lemon wedges
rock salt as needed

Image & Video credit: foodwishes.com

How To Make Hardinera (Quezon Province Meatloaf)

I was browsing the net for yummy food recipes when I stumbled upon this Hardinera, a famous meatloaf dish from the Quezon province. According to panlasangpinoy.com, hardinera is not that different from pork menudo. But I think the final product looks the same as the embutido. Hmmm, looks really yummy yummy.  

Watch Hardinera cooking video below:

Ingredients:
2 tablespoons cooking oil
1 medium sized onion, diced
3 cloves garlic, minced
1 lb pork, diced
1 cup water
1/2 cup tomato sauce
1/4 cup sweet pickle relish
1/2 cup beef franks or hotdogs, diced
1/4 cup raisins
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 beef cube
1/2 cup pineapple chunks
1/4 cup roasted sweet pepper
1/4 cup liver spread
1/4 cup cheese, grated
1/2 cup bread crumbs
2 pieces hard boiled eggs, sliced or wedged
2 pieces raw eggs

For those who can't understand the Hardinera cooking video (it's said in Filipino) yet so eager to try this recipe, you may refer to the cooking steps below:

In a cooking pot, add cooking oil and sauté garlic and onions.

Add the diced pork and cook for 3 to 5 minutes.

Put-in the beef cube, water, and tomato sauce then bring to a boil. Simmer until the pork is tender and the liquid completely evaporates. Set aside and let cool.

In a large mixing bowl, combine the cooked pork, salt, ground black pepper, beef franks, bread crumbs, liver spread, sweet pickle relish, pineapple chunks, raisins, and cheese.

Mix all the ingredients until everything is well incorporated.

Grease a llanera and arrange the sliced eggs and roasted sweet pepper.

Pour close to half of the beaten egg mixture and ensure that the eggs are well distributed on the llanera.

Scoop the pork mixture in to the llanera until it occupies at least 3/4 of the total volume.

Cover the whole llanera with aluminum foil.

Pour at least 6 cups of water in the steamer. Arrange the containers in the steamer and steam for 50 minutes.

Remove the steamed mixture from the llanera and transfer to a serving plate.

Serve either hot or cold.

Image/video credit: panlasangpinoy.com

How To Make Pumpkin Pie

Another pumpkin pie recipe. This is really yummy. But, I just wonder if I could use squash instead of pumpkin, because in my hometown, I don't see pumpkins around. Here's how to make pumpkin pie.

Ingredients:

• 850 g /30 oz pumpkin, chopped
• 350 ml /12.3 fl oz cream
• 190 g / 6.7 oz brown sugar
• 1/2 tsp salt
• 3 eggs and 1 egg yolk
• 1 tsp cinnamon
• 1/4 or quarter tsp nutmeg
• 1/4 or quarter tsp allspice
• zest of 1 lemon
• short-crust pastry base, ready made
• about 500g /17.6 oz of beans to weigh down the crust

Utensils needed:

• roasting tin
• spoon
• fork
• pie mould
• jug
• hand blender
• aluminum foil
• parchment paper

Watch the video:

Cooking procedure:

Step 1:

1. Preheat the oven: Set the temperature to 180ºC or gas mark 4.

Step 2:

1. Roast the pumpkin: Tip the chopped pumpkin into the roasting tin and cover it tightly with aluminium foil. Put the tin on a low shelf in the oven and bake for about 30 minutes (this is the first stage of creating the pumpkin puree).

Step 3:

1. Prepare the pastry base: Gently lay the pastry crust on the pie mold and carefully press it down to form the shape of the pie. Remove any excess pastry from the edges. Now using a fork, lightly jab the bottom of the base various times. This will prevent the pastry from rising.
2. Put the parchment paper over the top of the pastry and pour the beans on top to weigh it down.

Step 4:

1. Bake the pastry: Place the pie mold in the oven with the pumpkin and bake for 20 minutes.

Step 5:

1. Remove from the oven: When the pastry crust is golden brown, take it out of the oven. Test the pumpkin to see if it's done by piercing it with a fork. It needs to be completely soft to make the puree. Remove it from the oven and discard the foil. Take the beans off the pastry and leave it and the pumpkin to cool.
2. Finally, raise the temperature of the oven to 210 degrees centigrade or gas mark 

Step 6:

1. Make the pumpkin puree: Spoon the cooked pumpkin into the jug and using the hand blender, blend into a puree.

Step 7:

1. Prepare the pie filling: In a large bowl mix the brown sugar, cinnamon, nutmeg, allspice, lemon zest and salt. Now, whisk the eggs, add them to the other ingredients and stir. Pour in the pumpkin puree and cream and stir well.

Step 8:

1. Bake: Pour the filling into the pastry crust, almost to the top. Carefully place it into the centre of the oven and bake for 15 minutes. Lower the temperature to 160ºC and bake for a further 35 minutes.

Step 9:

1. Remove from the oven: When the pie is fully cooked remove it from the oven and allow it to cool and set.

Step 10:

1. Serve: The pie can be eaten warm or cold and served dusted with icing sugar and with a dollop of whipped cream.

Thanks a lot for this recipe.

Tips on Baking a Turkey Perfect for Thanksgiving Dinner

Here are tips on baking a turkey for your Thanksgiving dinner. But before that, you may consider these helpful do's and don'ts to avoid your turkey ending burnt on the outside and frozen on the inside. And below is a video on baking a turkey:

Recipe and video credit: peterskuse | http://www.easycookvideos.com

How To Make Sweet Potato Casserole for Thanksgiving Dinner

For Thanksgiving dinner recipes, try this sweet potato casserole. Here's how to make sweet potato casserole with marshmallows. Watch the cooking video from pastryparrot1 below:

Ingredients:

4 cups mashed sweet potatoes

1/4 cup cream

1/2 cup brown sugar

2 tbsp. butter

1 tsp. vanilla

1/2 tsp. orange zest

1/2 tsp. cinnamon

1/4 tsp. nutmeg

pinch cloves

1/2 large orange, juiced

miniature marshmallows

Video credit: pastryparrot1|thefrugalchef.com

Turkey Brine Recipes-How To Brine Your Turkey

Looking out for Thanksgiving recipes? Here's a simple guide on how to brine your turkey perfect for Thanksgiving day. Watch the video below:

How To Make The Best Cranberry Sauce with Port Wine-Recipe for Thanksgiving Dinner

Another cranberry sauce recipe presented by Katie Stiles and Antonio made perfect for Thanksgiving dinner. This time, it's called the best cranberry sauce with Port wine recipe.

Ingredients:

3 cups fresh cranberries

3/4 cup brown sugar

1/2 cup orange juice

1/2 cup Port Wine

1/2 lemon

How To Make Cranberry Sauce-Recipes for Thanksgiving Day

When we talk about Thanksgiving recipes, cranberry sauce recipes are always on top of the list. Considered by many as one of the most important side dishes for the Holiday Turkey dinner, cranberry sauce makes Thanksgiving Day absolutely perfect.

Here's one cranberry sauce recipe by Julie Hasson on everydaydish.tv:

For the list of ingredients, click here.

How To Make Deviled Eggs-Recipe for Thanksgiving Day

Deviled Eggs recipe. Thanksgiving Day is fast approaching making everyone busy thinking about what yummy recipes to prepare during this holiday feast. Aside from the traditional roast turkey, side dishes such as deviled eggs complements as appetizers.

Here’s a video on how to prepare your Thanksgiving side dish topped deviled eggs from KraftCookingSchool.

Ingredients:

12 hard-cooked eggs
4 oz. Philadelphia Neufchatel Cheese, softened
3 tbsp. Kraft Mayo Light Mayonnaise
2 tsp. Grey Poupon Dijon Mustard
2 tsp. white vinegar
1 tsp. sugar
1/8 tsp. paprika

Recipe & video credit: KraftCookingSchool

How To Make Macaroni Pasta Salad

Talking about pasta salad, I love macaroni salad very much. On special occasions like birthdays, Christmas noche buenas, New Year's Eve, wedding anniversaries or even death anniversaries, macaroni salad is always included in the menu. Here's a simple and easy step-by-step procedure on how to make macaroni salad.

Ingredients:

• 16 ounces elbow macaroni, cooked
• 1 lb boneless chicken breast, boiled and cubed
• 1 ½ cup pineapple chunks
• 1 cup Spanish onion
• 1 cup raisins
• 3 hard boiled eggs, chopped
• 2 cups mayonnaise (can be 1 cup mayo and 1 cup miracle whip)
• 1 ½ cup Cheddar cheese, cubed
• 2 teaspoon salt
• 1 teaspoon pepper

Procedure:

1. Cook the macaroni as directed in the package
2. Place the macaroni in a large container
3. Add the mayonnaise (and /or miracle whip) and mix well
4. Put-in the minced onions and mix well
5. Place the cheddar cheese in and mix again
6. Now, add the chicken and distribute evenly
7. Put-in the pineapple chunks, boiled eggs, and raisins and mix well
8. Add salt and pepper to taste
9. Chill inside the refrigerator for about an hour
10. Serve chilled. 

How To Cook The Perfect Pasta

How to cook perfect pasta? Here's a simple way to make your pasta excellent to eat:

How To Bake The Best Lasagna Recipe

I really get hungrier when I see pictures of pasta recipes especially lasagna. Its cheesy and meaty fillings are really mouth-watering. So here's how to cook a lasagna recipe prepared the Filipino way.

Ingredients:
Meat Sauce:

• 1 lb ground beef
• 1/2 cup chopped onions
• 2 cloves garlic, chopped
• 28 ounces crushed tomatoes
• 16 ounces tomato sauce
• 6 ounces tomato paste
• 1/2 cup water
• 2 tbsp cooking oil
• 2 tbsp white sugar
• 3 tbsp fresh parsley, chopped
• 3 tbsp fresh Basil leaves, chopped
• 1 tsp salt
• 1 tsp Italian Seasoning
• 1/2 tsp ground pepper

White Sauce:

• 2 tbsp fresh parsley, chopped
• 1 1/2 lb ricotta cheese
• 1 piece raw egg
• Other Ingredients:
• 1 lb mozzarella cheese
• 1 cup Parmesan cheese, grated
• 1 box lasagna

Watch the video.


Here's a step by step procedure:

1. Soak the Lasagna in water for 15 to 20 minutes

2. Cook the meat sauce:

• Heat the cooking pot and pour-in the cooking oil
• Saute the garlic and onions
• Put-in the ground beef and cook until color turns brown (about 7 to 8 minutes)
• Add the crushed tomato, tomato sauce, and tomato paste then stir.
• Put-in the fresh parsley, fresh basil leaves, sugar, salt, and Italian seasoning. Stir and simmer for 60 minutes.
• Add the ground black pepper and set aside.

3. Make the white sauce.

• In a mixing bowl, combine the ricotta cheese, parsley, and egg
• Mix the combined ingredients then set aside.

4. Arrange the Lasagna layers

• In a baking tray, pour-in 2 cups of meat sauce and evenly distribute it on the tray’s flat surface
• Lay the Lasagna Noodles over the layer of meat sauce (about 6 to 7 pieces per layer)
• Put half of the white sauce on top of the Lasagna Noodle layer then spread evenly
• Put a layer of mozzarella cheese over the white sauce (use half of the total mozzarella cheese)
• Sprinkle half of the Parmesan cheese over the mozzarella cheese layer
• Spread 2 cups of meat sauce over the Parmesan cheese
• Lay the another layer of Lasagna Noodles over the meat sauce
• Put and spread the remaining white sauce (ricotta mixture) over the Lasagna Noodles
• Put the mozzarella cheese over the white sauce and spread again (save some for the final topping)
• Sprinkle the rest of the Parmesan cheese over the mozzarella cheese layer
• Pour-in all the remaining meat sauce and spread evenly
• Put-in the remaining mozzarella cheese on top of the meat sauce

5. Cover the baking tray with Aluminum foil and bake in 350 degrees Fahrenheit for 25 minutes
6. Remove the Aluminum foil on top of the tray and bake for 20 minutes in 350 degrees Fahrenheit
7. Serve hot.

How To Make Sweet and Sour Pork For Chinese New Year

Sweet and Sour Pork dish is very common in Chinese cooking. As one of the Chinese New Year recipes, here's are simple steps on how to make sweet and sour pork dish.

Ingredients:

1/2 lb boneless pork (chopped into bite size)
1 tbsp beef broth
1 1/2 tbsp sugar
1 tsp garlic (minced)
1 tbsp vinegar
2 tbsp oyster sauce
1 tsp cornstarch mix with water
1/2 cup onion (chopped)
1/2 cup celery (chopped)
1/2 cup carrots (chopped)

How To Roast Pumpkin Seeds

If you're making a pumpkin pie or just carving one for a Jack-o'-lantern, do not throw away the pumpkin seeds. Roasted pumpkin seeds can be a delicious as well as a healthy snack which you can munch on after you have your pumpkin pie dessert. So here's a quick and easy guide on how to roast pumpkin seeds.

You will need:

• pumpkin seeds
• oven
• baking sheet
• oven mitten
• salt
• 1-2 tbsp olive oil or melted butter
• bowl
• spoon

Procedure:
Step 1: Wash your seeds.

• Rinse off your pumpkin seeds and pat them dry with a paper towel.

Step 2: Preheat the oven.

• Preheat the oven to 350ºF.

Step 3: Add oil and stir.

• Stir the seeds into a bowl with olive oil or butter.

Step 4: Baking sheet and salt

• Pour the seeds flat into the baking sheet and sprinkle with salt.

Step 5: Bake and check.

• Bake the pumpkin seeds for 30-40 minutes or until brown.
• Don't forget to check the seeds every 10 minutes.
• Let the seeds cool for 5 to 10 minutes before eating.

Enjoy your delicious roasted pumpkin seeds!

How To Bake Filipino-Style Carrot Cake For Christmas Desserts

In every special occasions like birthdays, anniversaries, Christmas and so on, desserts are always on the menu. And speaking of desserts, cakes are just perfect. Check out this yummy carrot cake recipe. Watch the video below on how to bake carrot cake, the Filipino-style:

Ingredients:

Cake

2 tsp ground cinnamon
1 tsp baking powder
1 tsp salt
4 pcs raw eggs
1 cup granulated sugar
3/4 cup light brown sugar
2 1/2 cups all-purpose flour
2 tsp baking soda
1 cup vegetable oil
1/4 cup fresh milk
1 tbsp vanilla extract
3 cups grated carrots
1 cup chopped walnuts

Cream Cheese Frosting

8 ounces cream cheese
6 tbsp butter, melted
3 cups confectioners sugar
1 1/2 tsp vanilla extract

Image & video credit: panlasangpinoy.com

How To Make The Best Homemade Pumpkin Pie From Scratch

You probably take pumpkin pie from canned pumpkin for granted. You're there, the can is there, there's a pumpkin on the label... open it and mix it up with spices to make a pie, right? Ah, but a pumpkin pie made from a fresh pumpkin tastes so much better. Pumpkin pie is just one of the traditional Halloween food craved for every month of October, and making it homemade makes it more delightful to serve. Here's a recipe on how to make homemade pumpkin pie or specifically how to make homemade pumpkin pie from scratch.

The cooking procedure is quite lengthy and the video is slow. But still the quality of the output is worth your while. Watch the full video from Youtube by April Bailey.

Ingredients: (per pie)

• 2 cups cooked pumpkin
• 3 eggs
• 1 cup light cream
• 3/4 cup sugar
• 2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/3 tsp cloves
• 1/2 tsp salt
• 1 deep dish pie shell

Cooking video:

Cooking procedure:

Set I. Preparing the pumpkin.

1. Start with two pumpkins, about 3 lbs each.
2. Thoroughly wash the outside of each.
3. With a large sharp knife, split each pumpkin down the middle.
4. Using a large spoon, scoop out all of the seeds and pith of the pumpkin. Do not scrape too far into the flesh of the pumpkin.
5. Place the halves of the pumpkin on a cookie sheet lined with foil so that the skin side is facing up.
6. Place pumpkin halves into a 350 degree oven for approximately 30 minutes.
7. After 30 minutes, rotate cookie sheets from one shelf to another to allow even cooking.
8. Cook for an additional 30 minutes. A butter knife should be able to be inserted through the skin with no effort at all.
9. Leave pumpkin halves on cookie tray and allow to cool part way - approximately 20 minutes.
10. Once partially cooled, place pumpkin half on a cutting board and begin to scoop out all of the flesh. (You will see dark spots around the rim of the pumpkin. This is OKAY! It's the sugar that have caramelized. be sure to include!)
11. Place the flesh into a bowl and allow to cool further. There will be a lot of juice which needs to be kept in the bowl.
12. While the pumpkin cools, prepare your cheese cloth and colander set-up. Cut cheese cloth into strips of approximately 18 inches.
13. Place a large colander into a pot or deep bowl.
14. Open each cheesecloth strip to its full spread, then refold it in half to form a double-layered sheet. Place over the colander.
15. Place the second cheesecloth sheet over the first but with the corners positioned in-between those of the first sheet.
16. Take the cooled pumpkin and place spoonfuls into a blender until it's filled about 2/3 full. (NOTE: DO NOT use HOT pumpkin - it will explode from the pressure of the blender!)
17. Set the blender to puree or blend until the pumpkin looks like baby food.
18. Pour pumpkin puree into cheesecloth that has been placed over colander.
19. Find the opposite corners of the top-most layer of cheesecloth and tie them in a knot pulling as tightly as possible.
20. If pumpkin squeezes out the other part, that's okay. Take the opposite corners and tie them over the first knot.
21. Now, take two opposite corners of the bottom layer of cheesecloth and repeat the process. Take the final two corners and tie. (You will probably have some pumpkin that had escaped the cheesecloth at this point. Don't worry!)
22. Remove the pumpkin, put one more layer of cheesecloth (folded as before) in the colander and flip the ball in knot-side down.
23. Again, tie off the corners as before, pulling as tightly as you can.
24. Juice should be running down the colander by now. Pour this out then place heavy plates on top to press down more.
25. Let the pumpkin sit and drain in the refrigerator for at least 8 hours.
26. After several hours of draining and pressing, the pumpkin should look something like a tight ball in the cheesecloth.
27. Carefully cut the cheesecloth near the knots and remove the pumpkin.

Set II. Preparing the other ingredients.

1. Set out your other ingredients.
2. Gently beat the eggs and mix with cream in one bowl.
3. Pour all the dry ingredients together in another bowl and thoroughly mix.
4. Add the combined dry ingredients to the pumpkin and mix thoroughly. (The pumpkin should take on a nice dark color when the ingredients are all incorporated.)
5. Begin adding the cream mixture to the pumpkin mix. Do this in small amounts (about 1/2 cup) at a time.
6. The pumpkin will begin to loosen as you add more of the cream mixture. (After adding all the cream mixture, the pumpkin will take on a silky appearance. Perfect!)
7. Place two deep dish pie crusts on a foil-lined baking sheet. Set your oven to 400 degrees F. (If you use frozen pie shells, DO NOT precook them.)
8. With a ladle, carefully begin placing pumpkin mixture into each pie shell.
9. Fill each shell as close to the top as possible and use the ladle to even out any high spots.
10. Carefully place pies in oven on middle rack and bake until a butter knife inserted in the middle comes out clean (40-45 minutes).
11. Remove pies from oven and place on a cooling rack.
12. Enjoy!

Video credit:

http://www.associatedcontent.com/user/156145/april_bailey.html

How To Make The Best Crema de Fruta

Crema de Fruta looks so yummmyyy! I'd love to have it for Christmas. It's a dessert just like what we call the Mango Float. Thanks to the maker of this recipe, I'll definitely enjoy it.

Ingredients:

• 1½ cup flour
• 1 tsp baking powder
• 8 pieces egg yolks
• 2½ cups sugar
• 1 big can fruit cocktail (about 30 ++ ounces)
• 2 tbsp unflavored gelatin
• 4 cups milk
• 1/3 cup butter
• 1 ½ tsp vanilla extract
• 2¼ cups water
  

Here's the video:

Procedure:

1. Bake the Sponge Cake

1.1. Sift (salain) the baking powder and 1 cup flour using a flour sifter then set aside

1.2. Put the 4 egg yolks in a mixing bowl and beat until texture becomes thick.

1.3. Add-in ½ cup of sugar slowly while beating the egg

1.4. Slowly add the sifted flour and baking powder mixture and mix the ingredients thoroughly

1.5. Combine 1 cup milk, 2 tbsp butter, and ½ tsp vanilla extract in a sauce pan then cook until butter melts

1.6. Pour the cooked mixture (milk, butter, vanilla extract) into the mixing bowl and mix with the existing concoction until evenly distributed

1.7. Preheat the oven at 350 degrees Fahrenheit

1.8. Pour the combined mixtures in a baking pan then bake for 23 minutes or until sponge cake is ready

1.9. Set the Sponge Cake aside



2. Distribute the Sweet Syrup on top of the Sponge Cake

2.1. Heat the saucepan and place ¼ cup of sugar

2.2. Add ¼ cup of water immediately and cook until the sugar completely dissolves then let cool for a few minutes

2.3. Distribute the sweet syrup on top of the sponge cake (I apply the syrup using a brush)



3. Put a layer of Custard on top of the Sponge Cake

3.1. Combine the ½ cup flour, 1 cup sugar, and 3 cups milk in a saucepan then cook while stirring until the mixture thickens

3.2. Put some of the cooked mixture on the bowl where the 4 egg yolks are placed and mix well

3.3. Pour-in the “egg yolk - cooked mixture combination” back in the saucepan (with the rest of the ingredients) then mix until texture is thick enough (this is now the custard)

3.4. Apply the layer of custard evenly on top of the Sponge cake



4. Drain the liquid concentrate from the fruit cocktail and set aside.

5. Put all the fruit cocktails on top of the custard layer. Make sure to place them evenly

6. Dilute the gelatin in 2 cups of water

7. Heat the saucepan then pour the diluted gelatin and fruit cocktail concentrate and bring to a boil

8. Immediately after boiling, turn off the heat and let cool down until temperature is a little above normal room temperature

9. Pour the gelatin mixture on top of the fruit cocktail layer

10. Refrigerate (preferably overnight)

11. Serve chilled for dessert.

How To Make A Mushroom Burger

Here's another kind of vegetarian burger, the mushroom burger.

How To Make A Vegetarian Burger

Conscious of health? If meat burger is now a no-no for you, you can have a vegetarian option. This is how to make a veggie burger.

Enjoy!

How To Make Spaghetti Sauce Recipe

I love spaghetti very much but I don't know how to prepare the perfect sauce. So for those like me who love to eat but don't know exactly how to prepare it, here's a sample of the spaghetti sauce recipe.

How To Make Special Filipino Beef Morcon

I first saw morcon when I was in Manila having a Christmas nochue buena at my employer's house. I think beef morcon is one of the traditional holiday specialties of the Tagalogs. A morcon is a rolled beef with various ingredients inside. Actually, I haven't tasted it although it was just in front of me because I was focusing my attention on the home-made embutido which I prefer more because it's made of pork. But my sister said, the morcon was really really yummy.

Here's how to make beef morcon:

Morcon Ingredients:
1 kilo beef, sliced 1/4 inch thick (3 pcs.)
200 grams sliced sausages
200 grams pork fat (sliced into thin strips)
3 hard boiled eggs, sliced
100 grams cheddar cheese in strips
9 pcs whole sweet pickles

1 can tomato sauce

2 onions, chopped
5 bay leaf (laurel)
1/2 teaspoon of ground black pepper
2 teaspoon salt
2 cups of water

2 meters thread or string (for tying)

For beef marinade:

soy sauce

lemon

Beef Morcon Cooking Instructions:

1. Butterfly the beef.
2. Marinate the beef in soy sauce and lemon.
3. Prepare the rest of the ingredients.
4. Spread and stretch the sliced beef on your working table.
5. Lay out the ingredients on the beef: sausage strips, cheese strips, sliced eggs, pork fat and some ground liver.
6. Gently roll the sliced beef with all the filling inside and secure with a thread or string.
7. Repeat the procedure for the two remaining beef slices.
8. Saute some bacon fat for added flavor.
9. Lightly dredge the rolled beef in flour.
10. Fry the beef brown on all sides.
11. Add a can of tomato sauce.
12. Add tomato sauce, water and spices.
13. Simmer until beef softens.
14. Remove the strings.
15. Cut the beef about an inch thick.
16. Serve and Enjoy!

___________________________________

Here's another How To Make Beef Morcon:

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:

1. Spread and stretch the sliced beef on your working table.
2. Arrange the filling on the sliced beef: sausage strips, cheese strips, sliced eggs, pork fat and some ground liver.
3. Roll the sliced beef with all the filling inside and secure with a thread or string.
4. Repeat the procedure for the two remaining beef slices.
5. 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.
6. Cover the pot and bring to a boil. Simmer for one hour.
7. Add the vinegar and continue to simmer of another hour or until beef is tender.
8. 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.

Graduation Punch Recipe: Spring Celebration Punch

Graduation Punch Recipe- Spring Celebration Punch: Summer is fast approaching which also means graduation day for most schools is near. Graduates deserve all the best to congratulate them on their achievements. A lot of food recipes are available to make and of course beverages such as punches should not be forgotten.

Here's a kind of graduation punch recipe called the Spring Celebration Punch. I found this at karaftrecipes while looking for graduation party foods. You only need approximately 15 minutes to do this and it will yield 16 servings of 1 cup each. Check it out below:

Steps:

1. Take 1 (2-liter) bottle carbonated lemon-lime beverage and mix & match your recipe from these options.

2. Then, combine 2 pkg. KOOL-AID Unsweetened Drink Mix and 2 qt. (8 cups) liquid in large punch bowl. Stir until Drink Mix is completely dissolved.
3. Finally, add lemon-lime beverage and fruit just before serving; stir until well blended.

CHEERS!

Tip: When preparing this punch for a party, it is best to add the carbonated lemon-lime beverage just before guests arrive. 

Buttered Garlic Shrimp (Garlic Shrimp Recipe)

Another variation of garlic shrimp recipe. This time it's called buttered garlic shrimp. Watch the cooking video below from panlasangpinoy.com. Sooo, yummmyy!

Ingredients:
2 lbs shrimp
2 tbsp parsley, finely chopped
½ cup butter
4 tbsp garlic, minced
2 cups lemon soda

Video Credit: panlasangpinoy.com

How To Cook Perfect Steak(VIDEO): Steak Made Perfect

Most people love steak. Who could not be, especially if it's done the perfect yummy yummy way. Been thinking of how a steak can be made perfect or shall I say the awesome technique on how to cook a perfect steak. Check out this video by chef Donald Link as he shares very useful buying advice and tips for seasoning the meat just right. Learn from his step-by-step tricks for perfectly preparing a rib-eye steak.

Watch how to cook perfect steak video below:

<a href="http://www.delish.com/recipes/cooking-recipes/taste-of-place/?v=43ea023a-ae38-3d88-5495-02da31316a5b&amp;from=slplayer_en-us_TasteofPlace&amp;fg=MSNlifestyles_player_delish_top" target="_new" title="Perfectly simple steak">Video: Perfectly simple steak</a>

Seared Rib-eye with Sea Salt

Ingredients:

• 1 (12-ounce) good-quality ribeye steak
• 2 teaspoon(s) kosher salt
• 1 teaspoon(s) fresh black pepper
• 1 tablespoon(s) olive oil
• 1 teaspoon(s) sea salt

Directions

1. Season ribeye with salt and pepper on both sides. Heat a medium cast-iron skillet over high heat and add the olive oil. When oil begins to smoke slightly gently lay the ribeye into the hot skillet and press down gently with the back of a spatula to ensure it is laying flat in the pan. For medium rare cook each side about 4 to 5 minutes.
2. Transfer to a plate and let the steak rest for 5 minutes. Serve sliced or not with sea salt sprinkled on top.

And here's an added note: It is important to cook the steak over high heat, but not so high that it burns. Start the heat high and then bring it down to above medium.

Credit: recipe by Donald Link from delish.com

Ultimate Corned Beef and Cabbage for St. Patrick's Day

What's more Irish than a traditional recipe for corned beef and cabbage? Corned Beef and Cabbage is a traditional Irish dinner. Here's how to make your own corned beef and cabbage for St. Patrick's Day celebration. This recipe is originally a kaboose.com recipe, developed by Wendy Kalen. The recipe is good for 8 servings and it would require at least 4 1/2 hours preparation.

Saint Patrick's Day is a religious holiday celebrated internationally on 17 March. It is named after Saint Patrick, the most commonly recognised of the patron saints of Ireland. It originated as a Catholic holiday and became an official feast day in the early 17th century. It has gradually become more of a secular celebration of Irish culture.

Ultimate Corned Beef and Cabbage St. Patrick's Day

Ingredients:

• 1-4½ pound corned beef brisket
• 4 allspice berries
• 2 bay leaves
• 1 teaspoon mustard seeds
• 1 onion, quartered 1 bulb garlic, cut crosswise so each clove is cut in half
• 1 teaspoon black peppercorns
• 1 whole clove, optional
• 1 medium head cabbage, cut into eighths
• 1½ pounds small (about 1-inch diameter) red potatoes

Cooking Instructions:

1. Rinse corned beef under running water. Place in large pot. Add allspice, bay leaves, mustard seeds, onion, peppercorns, and clove. Add enough water to cover.
2. Bring to a boil, skim any scum if needed. Reduce to a simmer and cover. Cook about 4 hours, or until fork-tender. Remove and keep warm.
3. Strain out spices and vegetables from cooking water. Add cabbage and potatoes. Bring to a boil and reduce to a simmer. Cook 30 minutes until fork tender.

Happy St. Patrick's Day!

Hawaiian Shrimp Truck Scampi (Garlic Shrimp Recipe )

Another yummy garlic shrimp recipe, called the Hawaiian Shrimp Truck Scampi. Watch the video below from ChefTips and try this recipe for yourself.

Ingredients:

10 shell-on U-15 (extra large) shrimp, deveined

1 head (10 cloves) garlic, peeled and roughly chopped

1 cup flour

2 tablespoons paprika

1/4 teaspoon cayenne pepper (1 tablespoon for spicier tastes)

1/2 stick clarified butter (see our video recipe)

1/2 teaspoon salt

1/8 cup white wine

2 tablespoons regular butter

Cooking Procedure:

To begin, rinse and thaw your large shrimp in cool running water. Lightly pat dry. In a wide tupperware dish, place the flour, paprika and cayenne pepper. Mix lightly with your hands and coat each piece of shrimp on both sides.

Heat saute pan over high heat.

Add clarified butter and garlic. Stir for 1 minute, then add all of the shrimp, which has been coated in the flour mixture. Saute 3 minutes on each side.

After 3 minutes on the second side, add the 1/8 cup of white wine and 2 tablespoons butter. Saute, turning shrimp occasionally, until it reaches a caramel brown color.

Remove shrimp immediately and serve with two mounds of sticky steamed calrose rice and a lemon wedge, spooning extra garlic butter sauce over the rice and shrimp. Add extra salt and cayenne pepper to taste if desired.

Makes 2 servings of 5 jumbo shrimp each.

Chef's Note: You leave the shell on only during the cooking process. This keeps the shrimp tender and moist. Afterward, you peel and eat them, topped with the buttery garlic sauce and sticky rice.

How To Make The Best Garlic Roasted Easter Lamb

It's Holy Week observance once again, and not very long, we will be celebrating our Easter Sunday with awesome feast. So you're looking for recipes on how to cook the perfect Easter lamb perfect for dinner? Here's how to make the best garlic roasted leg of lamb, served with mashed potatoes and greens.

Important note: The oven temperature is 190 degrees Centigrade.

Ingredients:

For Roasted Lamb:
1 leg of lamb
garlic cloves, cut into halves
thyme herb
olive oil
black pepper
salt
onions
a squeeze of lemon juice
water
flour

For mashed potatoes:
potatoes
milk
butter
salt
black pepper

For greens:
brussel top, boiled

How To Make The Perfect Crispy Pata Recipe

Crispy pata is a great food recipe especially during holidays and other special occasions. My mother always see to it that crispy pata is always a part of the Christmas menu. I am used to her crispy pata recipe where she uses catsup as the sauce. But I found another way to make perfect crispy pata at panlasangpinoy.com. It looks so really yummy that I got hungry while writing this post.

Easy as it may seem to do, but cooking the perfect yummy crispy pata requires a lot of care because you might hurt yourself while preparing this dish. So you better be careful.

So here's the yummy crispy pata and check out the video on how to make perfect crispy pata:

Ingredients:

• 1 whole pig’s leg (pata; about 3 to 4 lbs), cleaned
• 6 pieces dried bay leaves
• 2 tablespoons whole peppercorn
• 4 to 6 pieces star anise (optional)
• 6 teaspoons salt
• 2 teaspoons ground black pepper
• 2 to 3 teaspoons garlic powder
• 12 to 15 cups water
• 8 to 12 cups cooking oil

Cooking procedure:

1. Pour water in a cooking pot then let boil.
2. Put-in dried bay leaves, whole peppercorn, star anise, and 4 teaspoons of salt.
3. Add the whole pig’s legs in the cooking pot then simmer until the leg becomes tender (about 45 to 60 minutes).
4. Remove the tender leg from the cooking pot and set aside until the temperature goes down.
5. Rub the leg with garlic powder, ground black pepper, and remaining salt. Let stand for 15 minutes to absorb the rub.
6. Heat a clean large cooking pot (preferably with cover) and pour-in cooking oil.
7. When the oil becomes hot, deep fry the rubbed pork leg. Continue cooking in medium heat until one side becomes crispy, and then cautiously flip the leg to crisp the other side. Note: Be extra careful in doing this procedure.
8. Turn-off the heat; remove the crispy pork leg; and transfer it to a wide serving plate.
9. Serve with atcharang papaya and soy sauce – vinegar dipping sauce.

Note: As for the dipping sauce, panlasang pinoy makes his dipping sauce by combining 1 cup of vinegar with 1/4 cup soy sauce, 1 tablespoon brown sugar, one small chopped onion, and some bird’s eye chili. Then, he microwave it for 30 seconds to let the flavor of the onions out.

Hmmm, I better try this crispy pata recipe.

image/video/recipe credit: panlasangpinoy.com

How to make Philippine Halo-Halo Dessert

How to make Filipino-style halo-halo. It's summer time once again and in tropical countries like the Philippines, it's so good to have cold yummy and refreshing drinks like the halo-halo. Halo-halo from Filipino word halò which means 'mix' is a popular Filipino dessert that is a mixture of shaved ice and milk to which are added various boiled sweet beans and fruits and served cold in a tall glass or bowl. The milk used is usually condensed milk or evaporated milk. Here's how to make Filipino-style halo-halo.

Ingredients:
For halo-halo mix:

• macapuno balls
• macapuno
• kaong
• nata de coco
• evaporated milk
• crushed'shredded ice
• ube ice cream

We will also need tall glasses.

How to prepare:

1. In the glasses, put a few spoonfuls of halo-halo mix.
2. Then, add a few spoonfuls of macapuno balls into the mixture.
3. Next, put a few spoonfuls of macapuno.
4. Then, add a few spoonfuls of kaong.
5. Add nata de coco.
6. Add the crushed/shredded ice up to the glass brim. The more ice, the better.
7. Pour evaporated milk over the ice. Use about 1/2 a cup for each glass.
8. Add 1 scoop of ube ice cream for each glass.
9. Done. Enjoy your halo-halo.

Note: There is no limit to as to what and how much you're gonna put in your halo-halo. You can add pinipig and leche flan as you like. Feel free to explore.

How To Make Improved Meatloaf (Filipino-style)

How To Make Improved Meatloaf. Meatloaf is just one of the many favorites I have when it comes to meat recipes. This improved meatloaf recipe is so yummy that I wanted to share it to those who are meat addicts like me. Here's how to make improved meatloaf from panlasangpinoy, my favorite cooking recipe site.

Ingredients:

• 2 lbs ground beef
• 1 cup Italian bread crumbs
• 1 cup onion, minced
• 1 cup celery, minced
• 2 teaspoons Worcestershire sauce
• 1 teaspoon garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 6 ounces tomato paste
• 1 teaspoon mustard powder
• 2 pieces raw eggs
• 1 cup tomato ketchup

Cooking procedures:

1. Combine the ground beef, minced celery, and minced onions in a mixing bowl then mix well.
2. Add the eggs, minced garlic, bread crumbs, salt, ground black pepper, worcestershire sauce, mustard powder, and tomato paste then mix all the ingredients together
3. Transfer the mixed ingredients in a loaf pan.
4. Spread the ketchup evenly on top of the meatloaf
5. Preheat oven to 350 degrees Fahrenheit and bake for 75 minutes
6. Remove from the oven and transfer to a serving plate.

How To Cook Pancit Miki Guisado (Pinoy style)

How To Cook Pancit Miki Guisado (Panlasang Pinoy style). I am very fond of eating pancit especially when it is served during birthdays and other special celebrations in the family. Of all the many kinds of pancit recipes, the pancit miki guisado is my favorite aside from the pancit canton. And similar to the pancit canton, Pancit Miki Guisado can be cooked with an array of ingredients such as pork, chicken, seafood, and vegetables. I've just found the easiest way to cook this stir-fry noodle dish. Here's how to cook Pancit Miki Guisado as presented by panlasangpinoy.

Ingredients:
1 lb miki noodles
1/4 lb grilled pork belly (liempo), sliced
2 pieces boneless chicken breasts, sliced
2 cups cabbage, chopped
1 cup shredded carrots
1 medium onion, sliced
5 tablespoons soy sauce
1 tablepoon oyster sauce
1 tablespoon sherry
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons cooking oil

Cooking procedure:

1. Heat oil in a wok.
2. Put-in chicken and cook for 3 minutes.
3. Add pork belly. Stir and cook for 2 minutes.
5. Add sherry and onions. Cook until onions becomes soft.
6. Add salt, pepper, soy sauce, and oyster sauce. Stir and cook for 6 to 8 minutes. Note: Add a little water as necessary.
7. Put-in the cabbage and carrots. Cook until vegetables are tender.
8. Put-in the miki noodles, and then stir. Cook for another 3 minutes.
9. Turn-off heat and transfer to a serving plate. Serve.

Image and video credit: panlasangpinoy.com

How To Make Deviled Eggs with Salmon

Here's another version of the deviled eggs recipe from panlasangpinoy.com. I've seen the picture of the deviled eggs with salmon presentation and it sure looks so yummy. It's really perfect as appetizer. Below is a video on how to make deviled eggs with salmon.

Ingredients:

6 pieces hard boiled eggs, cut in half lengthwise with yolk separated from the whites

5 tablespoons smoked salmon, minced

3 tablespoons green onions, minced

3 tablespoons cream cheese, softened

1 tablespoon sour cream

1 teaspoon mustard powder

¼ teaspoon salt

¼ teaspoon paprika

Fresh dill for garnish

How To Make A Meatloaf

I like meatloaf very much. In fact, I'm a meat-diet fan. There are many kinds of meatloaf-chicken, pork, turkey, beef, and even Filipino-style meatloaf (embutido). Meatloaf is said to be a food for tough economic times. Here, Chef Stephen Gibbs shows us how to make a meatloaf.

Ingredients:

• 2 lbs ground pork
• 2 lbs ground beef
• 2 eggs, lightly beaten
• 1 1/2 cup panco bread crumbs
• 1 yello onion, finely chopped and sautéed
• 4 cloves garlic, minced and sautéed
• 1 tsp. smoked paprika
• 1/2 tsp. cayenne pepper
• 2 squirts Worcestershire sauce
• 1 tbs. salt
• 1 tsp. black pepper

Procedure: (Watch the video)

1. Mix all ingredients together and form a loaf on a parchment paper lined sheet pan.
2. Bake at 350F until done.

How To Make Filipino-Style Spaghetti

Spaghetti is just one of the pasta foods really loved by Filipinos especially the kids. Also, spaghetti is one of the most loved foods in Filipino cuisine. Unlike Italian spaghetti, Filipino spaghetti runs on the sweet side because of added sugar. My nephews would often ask me to go to Jollibee just to eat Jolly Spaghetti. Well, instead of going out to the Malls, why not make our own Filipino-style spaghetti.

Here's a perfect guide on how to make Filipino-style spaghetti:

Ingredients:

• 2 lbs Spaghetti
• 1 big bottle Banana Catsup
• 1 big can Tomato sauce (approximately 4 cups)
• ½ cup Tomato Paste
• 1 tsp Garlic, minced
• 1 ½ lbs Ground Meat (pork or beef)
• 4 pcs Hotdogs, sliced
• Brown Sugar
• 1 medium sized Onion, diced
• Cheddar Cheese
• 2 tbsp Salt
• 36 ounces Water (about 1 liter)
• 4 tbsp Cooking Oil

Procedure:

1. In a large pot, pour the water in and bring to a boil.
2. Put in the salt and oil.
3. Add the Spaghetti Noodles and cook until tender (see package for cooking time) then set aside
4. Using a separate pan, sauté the garlic and onions
5. Put in the ground meat and let cook for 5 minutes
6. Add the hotdogs and cook for 2 minutes
7. Put in the tomato sauce, banana catsup, tomato paste, and brown sugar then simmer for 15 to 20 minutes
8. Place the sauce on top of the cooked noodles and add some cheese
9. Serve hot. Enjoy!

When my sister makes a Filipino-style spaghetti, she doesn't add tomato sauce and tomato paste because it makes the spaghetti sauce taste sour. She just use UFC banana catsup. Her kids love the sweet and spicy spaghetti.

How To Make Low-Calorie Caesar Salad

Here's how to make low-calorie Caesar salad. People nowadays are very much particular with their calorie intake. This is in connection with the move towards health-consciousness to prevent sickness and unwanted added weight. So a low-calorie version of Caesar salad is made to replace the high-calorie one for those who are weight conscious. I have found a recipe of low calorie-Caesar salad courtesy of goodhousekeeping.com. What they did is they coated the croutons with cooking spray instead of olive oil, then replaced egg yolk with light mayonnaise.

The output yields 6 first-course servings and it only needs 25 minutes total time preparation (15 minutes preparation and 10 minutes cooking time).

Below are the details on how to make low-calorie Caesar salad:

Ingredients

• 4 ounce(s) Italian bread
• 1 clove(s) garlic, cut in half
• Nonstick olive oil cooking spray
• 1/4 cup(s) light mayonnaise
• 1/4 cup(s) freshly grated Parmesan cheese
• 3 tablespoon(s) fresh lemon juice
• 1 tablespoon(s) olive oil
• 1 teaspoon(s) anchovy paste
• Coarsely ground black pepper
• 1 package(s) (18-ounce) hearts of romaine lettuce, torn into bite-size pieces

Directions

1. Preheat oven to 400 degrees F.
2. Cut bread into 1/2-inch-thick slices. Rub bread slices, on both sides, with cut sides of garlic. Cut bread into 1/2-inch cubes; place in jelly-roll pan. Spray bread liberally with cooking spray. Bake 10 minutes or until golden-brown and crisp. Cool croutons in pan.
3. Meanwhile, in large salad bowl, with wire whisk, mix together mayonnaise, Parmesan, lemon juice, olive oil, anchovy paste, and 1/4 teaspoon pepper.
4. Add lettuce and croutons to dressing in bowl; toss to coat.

Image/recipe credit: goodhousekeeping.com @ delish.com

How To Make A Vegetarian Stir-Fry Tofu and Asparagus Recipe

Stir-Fry Tofu and Asparagus recipe is one of the vegetarian recipe perfect for those who are fasting. According to the National Cancer Institute, asparagus is the food highest in glutathione, an important anti-carcinogen. It is also rich in two cancer-blocking vitamins (A and C) as well as the mineral selenium. These three nutrients have been singled out in several studies as fearsome cancer fighters.

A 5-ounce serving (only 20 calories) provides 60 percent of the recommended daily allowance for folacin which is necessary for blood cell formation, growth, and prevention of liver disease. Asparagus is also an excellent source of potassium, fiber, thiamin, vitamin B6, and is one of the richest sources of rutin, a compound which strengthens capillary walls.

Here's how to make stir-fry tofu and asparagus recipe from canadianliving.

Ingredients:

• 1 pkg (350 g) extra-firm tofu
• 1 tbsp (15 mL) vegetable oil (approx)
• 2 green onions, chopped and separated into white and green parts
• 1 clove garlic, minced
• 1 small piece fresh gingerroot, sliced
• 3 cups (750 mL) chopped asparagus
• 1 sweet red pepper, thinly sliced
• Pinch Hot pepper flakes (optional)
• 2 tsp (10 mL) sesame oil
• Hot rice noodles

Sauce:

• 1 cup (250 mL) vegetable or chicken stock
• 4 tsp (20 mL) black bean and garlic sauce
• 1 tbsp (15 mL) cornstarch

Preparation:

1. Sauce: In bowl, stir together stock, black bean sauce and cornstarch; set aside.
2. Drain and pat tofu dry; cut into 1-inch (2.5 cm) cubes.
3. In large skillet or wok, heat vegetable oil over medium-high heat; stir-fry white parts of green onions, garlic and ginger for 20 seconds.
4. Add asparagus, red pepper and tofu, adding more oil if necessary, stir-fry for 3 to 5 minutes or until vegetables are tender.
5. Stir in sauce and hot pepper flakes (if using); bring to boil and boil, stirring, until thickened and tofu and vegetables are coated with sauce, about 1 minute.
6. Sprinkle sesame oil over top.
7. Serve over hot rice noodles.
8. Sprinkle with green parts of green onions.

Corned Beef and Cabbage Recipe for St. Patrick's Day

Corned Beef and Cabbage Recipe for St. Patrick's Day is a traditional Irish dinner. Here's how to make your own corned beef and cabbage for St. Patrick's Day celebration. This recipe is originally a kaboose.com recipe, developed by Wendy Kalen. The recipe is good for 8 servings and it would require at least 4 1/2 hours preparation.

Saint Patrick's Day is a religious holiday celebrated internationally on 17 March. It is named after Saint Patrick, the most commonly recognised of the patron saints of Ireland. It originated as a Catholic holiday and became an official feast day in the early 17th century. It has gradually become more of a secular celebration of Irish culture. 

St. Patrick's Day Recipes: Corned Beef and Cabbage

Ingredients:

• 1-4½ pound corned beef brisket
• 4 allspice berries
• 2 bay leaves
• 1 teaspoon mustard seeds
• 1 onion, quartered 1 bulb garlic, cut crosswise so each clove is cut in half
• 1 teaspoon black peppercorns
• 1 whole clove, optional
• 1 medium head cabbage, cut into eighths
• 1½ pounds small (about 1-inch diameter) red potatoes

Cooking Instructions:

1. Rinse corned beef under running water. Place in large pot. Add allspice, bay leaves, mustard seeds, onion, peppercorns, and clove. Add enough water to cover.
2. Bring to a boil, skim any scum if needed. Reduce to a simmer and cover. Cook about 4 hours, or until fork-tender. Remove and keep warm.
3. Strain out spices and vegetables from cooking water. Add cabbage and potatoes. Bring to a boil and reduce to a simmer. Cook 30 minutes until fork tender.

Happy St. Patrick's Day!

How To Cook Orange Chicken (Video)

I always hear the word orange chicken especially in fast foods. Orange chicken is a Chinese-American dish of Hunan origin (a province in China). Accordingly, the orange chicken recipe was modified when brought in North America for the purpose of adapting to the American palate. The variety of orange chicken most commonly found at American fast food restaurants consists of chopped, battered, and fried chicken pieces coated in a sweet orange-flavored chili sauce, which thickens or caramelizes to a glaze.

Ingredients:

2 lbs boneless chicken breast, cubed
1 cup brown sugar
2 cups all purpose flour
1 raw egg,beaten
¼ teaspoon salt
¼ teaspoon pepper
cooking oil
1 ½ cup water
4 tablespoons orange juice
2 tbsp cornstarch
1/4 cup vinegar
2 tablespoons soy sauce
1 teaspoon garlic, minced
1/2 cup green onions, finely chopped

If you can't understand the instruction in Filipino, you may refer to the procedure below:

Cooking Procedure:

1. In a container, put-in the flour, salt, and ground black pepper then mix well
2. Dip the chicken on the beaten egg mixture and place inside the container (where the flour, salt, and pepper are)
3. Close the container and shake until the chicken is evenly coated with the flour mixture
4. Deep fry the chicken for about 7 minutes or until the color turns golden brown. Set aside
5. In a pan, put-in the water, soy sauce, vinegar, and orange juice then bring to a boil
6. Add the garlic and simmer for 5 minutes
7. Add the sugar and and simmer for 3 to 5 minutes
8. Put-in the green onions and cornstarch (diluted in 2 tbsp of water) then mix well
9. Add the deep-fried chicken on pan and cook until sauce nearly evaporates
10. Serve hot.

Recipe credit: panlasangpinoy.com

How To Cook Filipino Sinigang na Bangus sa Miso

Among the many pinoy fish soup recipes, sinigang is my most favorite. And when we talk of sinigang, for me, nothing beats bangus (milkfish) as the main ingredient. The unique rich taste of the bangus blends very well with the tamarind in sinigang. There are many kinds of fish sinigang. We have the "sinigang sa sampalok (tamarind), sinigang sa bayabas (guava young leaves), sinigang sa mangga (mango) and the so-called sinigang sa miso (soybean paste). Actually, we can also make sinigang using pork, chicken and beef.

Here's pinoy recipe sinigang na bangus and the steps on how to cook sinigang na bangus sa miso from panlasangpinoy:

Ingredients:

• 1 to 2 lbs milkfish, cleaned and sliced
• 1 bunch mustard leaves
• 3 medium tomatoes, quartered
• 1 pack (1.4 ounces) tamarind soup mix
• 2 1/2 tablespoons fish sauce
• 2 pieces long green chilis (siling pansigang)
• 1/2 cup white or yellow miso (soybean paste)
• 1 medium yellow onion, sliced
• 2 tablespoons cooking oil
• 6 cups water

Cooking procedure:

1. Heat a cooking pot and then pour-in cooking oil.
2. Put the onions in when the oil becomes hot, and then saute for 2 minutes.
3. Add the miso and cook for another 2 minutes.
4. Put-in the fish sauce and water, and then stir. Bring to a boil.
5. Add the tomatoes and tamarind soup mix. Cook for 5 minutes.
6. Put-in the long green chilis and milk fish. Cook for 15 to 18 minutes in low heat.
7. Finally, add the mustard leaves and turn off the heat. Cover the pot and let the residual heat cook the greens.
8. Transfer to a serving bowl, and then serve.

Hmmm, yummy, yummy!

How To Make A Perfect Leche Flan Recipe

Leche flan is a favourite and popular dessert in the Philippines. Leche flan is a must during Christmas, New Year and fiestas. As for me who has a sweet tooth, Leche flan is one of my favorite desserts all year round.

Leche flan is a Filipino caramel custard made from egg yolks, milk, and sugar. Either steamed or baked, there are innumerable ways to make this popular dessert. It looks and tastes like crème brûlée with a few exceptions, one of which is that a leche flan is baked/steamed in an oval mold called a llanera that has been lined with caramelized sugar.

I've browsed the net for the perfect recipe on how to make leche flan that is so mouth-watering yummy and I did not fail to find the easiest guide on how to do it. Panlasangpinoy had a step-by-step procedure laid out for those who are very much enthusiastic to make their own perfect leche flan.

Here's the video of how to make a perfect leche flan:


The language of the video is in Filipino. So, for the benefit of those who can't understand, below is the translation:

Ingredients:

• 10 pieces raw eggs
• 1 small can condensed milk
• 1 cup fresh milk (or evaporated milk)
• 1 cup granulated sugar
• 1 tsp vanilla extract

Cooking procedure:

1. Using all the eggs, separate the yolk from the egg white (only egg yolks will be used).
2. Place the egg yolks in a big bowl then beat them using a fork or an egg beater
3. Add the condensed milk and mix thoroughly
4. Pour-in the fresh milk and mix well
5. Put the mold (llanera) on top of the stove and heat using low fire
6. Put-in the granulated sugar on the mold and mix thoroughly until the solid sugar turns into liquid (caramel) having a light brown color
7. Spread the caramel (liquid sugar) evenly on the flat side of the mold
8. Wait for 5 minutes then pour the egg yolk and milk mixture on the mold
9. Cover the top of the mold using an Aluminum foil
10. Steam the mold with egg and milk mixture for 30 to 35 minutes.
11. After steaming, let the temperature cool down then refrigerate. Serve during dessert. 

video credit: panlasangpinoy.com