thegoodfood

All about recipe; main dish, dessert, snack, drinks, appetizer, etc…

EGG SOUP

INGREDIENTS:

4 cup water

2 tbsp magic sarap

3 tbsp cornstarch dissolve in 1/2 cup water

2 eggs beaten

PROCEDURES:

Bring water to boil. Season with magic sarap seasoning. Slowly put the dissolve cornstarch, stirring until the soup thicken. Slowly put the egg beaten and gently stirring, put some spring union and served immediately.

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GRILLED FISH (PAKSIW NA GALUNGGONG)

Ingredients:

2 Large Galunggong fish

1 Large piece of ginger root Julienned

1 Small onion sliced thinly

1 Finger Pepper cut in half

3 Cloves of garlic peeled and smashed

2 Tbs. Corn oil

½ Tsp. MSG

½ Tsp. Ground black pepper

½ Tsp. Salt

4 Tbs. White vinegar

Aluminum foil

Directions:

Heat grill prior to cooking. Make two large sheets of aluminum (double sheet each) foil and place fish inside. Season it with vinegar, salt, msg, oil, ground black pepper, and top it with ginger root, onions, finger pepper, and garlic. Wrap and seal the aluminum foil. Place directly over the heat and let it cook for 50 minutes turning it halfway through. Remove the fish from the wrapping and place on a serving plate. Serve with white steamed rice.

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MY FAVORITE COOKIES RECIPE

Cookies varieties need no introduction, because of its popularity, almost everyone knows about cookies. You can find hundreds of cookies recipe online or in many cook books. One of cookies characteristic I like is simple and delicious, it is even be better with coffee and glass of milk.

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 cup softened butter
  • 1/2 cup white sugar
  • 1 cup brown sugar
  • 2 pieces raw eggs
  • 1 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups semisweet chocolate chips
  • 3/4 cup chopped walnuts

Cooking Procedure

  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a mixing bowl, combine all-purpose flour, salt, and baking soda. Mix well and set aside.
  3. On a separate mixing bowl, put in butter and beat. Gradually add both sugars while beating.
  4. Add-in the vanilla extract and eggs (one piece at a time) while beating.
  5. Gradually add the flour, salt, and baking soda mixture and beat until all the ingredients are well mixed.
  6. Put-in the chocolate chips and chopped nuts. Fold until the chips and nuts are well incorporated.
  7. Arrange parchment paper in a baking sheet. Scoop and drop the mixture on the parchment paper. Note: try to press the mixture a little bit to make the cookie flat. This will also give you room if you want to place extra chocolate chips on top of the cookie.
  8. Place inside the oven and bake for 7 to 9 minutes.
  9. Remove from the oven and place in cooling racks.
  10. Serve. Share and enjoy!

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CHICKEN EMPANADA

Ingredients

Filling
• 1 1/2 lb boneless chicken breast, cut into cubes
• 1 piece medium-sized onion, minced
• 1 tbsp garlic, minced
• 1 cup potato, diced
• 1 cup carrot, diced
• 1 cup green peas
• 1/4 cup raisins
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 1 tsp sugar
• 1/2 piece chicken cube
• 2 tbsp cooking oil

Dough
• 3 cups flour
• 4 tbsp sugar
• 6 tbsp water, cold
• 1 piece raw egg
• 1 cup butter, cold
• 1/2 tsp baking powder
• 1/2 tsp salt

Cooking Procedure

Make the Filing by pouring the cooking oil in a pan and then allow it to heat-up. Once the oil is hot, sauté the garlic and onions.  Add the chicken breast then cook until color turns light brown (about 5 minutes). Add water and chicken cube then simmer for 10 minutes. Put-in carrots and potatoes and simmer for 5 minutes. Add the green peas, raisins, and sugar then simmer for another 5 minutes. Sprinkle salt and pepper. Turn off the heat, drain the excess liquid, and set aside.

Make the dough by combining the dry ingredients in a mixing bowl starting with the flour, sugar, baking powder, and salt. Mix well using a wire whisk. Cut the butter into small thin pieces place in the mixing bowl with the dry ingredients.(the butter should be cold and solid before doing this).  Add water gradually and mix all the ingredients thoroughly until dough is formed. You may use a pastry blender to ease the process. Divide the dough into individual pieces by grabbing a piece from the whole mixture and rolling it in your hand until a spherical shape is formed. Do this until all the dough is consumed. Set aside in a cool place for at least 20 minutes. Flatten the spherical dough py pressing it with your palm against a flat surface. Use a rolling pin to flatten it fully while creating a round shape.

Arrange about a quarter to half a cup of filling (the chicken that you cooked in the first few steps) at the middle of the flattened dough. Fold the dough so that opposite ends meet (you should have formed half moon shaped dough) then press the edges and seal. (refer to the video for the technique). After all the fillings are consumed, crack the egg and separate the white from the yolk. Beat the egg white lightly and mix a little water. Glaze the crust by brushing the egg wash. Put a wax paper on top of a baking tray or grease the baking tray then arranged the sealed dough’s. Pre-heat oven at 400 degrees Fahrenheit for 10 minutes. Bake the sealed dough’s for 25 minutes at the same temperature. Remove from the oven. Serve hot. Share and Enjoy!

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SHAKOY RECIPE

Shakoy is a native delicacy, this is a kind of twisted fried donut coated with sugar others called these Lubid-lubid because is like a rope. You may serve this with chocolate syrup, with hot coffee for breakfast or merienda.

ENGREDIENTS

1 ½ cup all purpose flour plus extra for dusting

¾ tbsp yeast

½ tbsp salt

½ cup water

Oil for frying

¼ cup sugar

PROCEDURES:

In a bowl sift flour, add yeast and salt then mix well, make a well and pour water in the center and mix until form dough. Knead on floured surface until smooth and form a ball. If the dough is too sticky just add little flour and knead more until you get the right consistency. Grease bowl with oil, place the dough and cover with cloth and let it rest for at least 1 hour to double the size.

After rising, punch down the dough, knead and cut in desired size evenly, then roll each piece into a long stick and twist. Place on baking tray and cove with cloth and let it rest for another hour to rise. In wok heat cooking oil in medium heat, drop shakoy by batches and fry until golden brown. Drain on paper towels, drop in bowl of sugar is using one. Mix to coat evenly and shake off excess sugar serve.

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BUSINESS IDEA WELL THOUGHT OFF

The idea just came in few days ago, selling add-ons accessories of motorcycles and motorbikes online. I had wanted to put up an online business the past few years but I had been having a hard time deciding on to what kind of products I would sell. There are a lot of factors that I consider that is why I’ve had a hard time. Selling add-ons accessories of motorcycles and motorbikes is the one idea that had passed to my criteria and I would discuss those on a different entry. I am just so happy that I get to start an online business and be happy with my decision because it is an idea well thought off.

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PANSIT LOMI RECIPE

English: Kuaichap (Thai script: ????????) is a...

To spice up the taste of lomi, depending on preference, mixture of soy sauce and crushed chili pepper can be added to the dish as condiment. You can also add small amount of chopped fresh onion for extra pungency.

INGREDIENTS:

1 kl fresh egg noodle

½ kl pork liver, sliced

½ kl pork belly, cut into strips

4 cloves garlic

1 cup chopped cabbage

1 small size chopped carrots

1 medium size chopped onion

½ cup cornstarch

5 pcs shelled, hard boiled eggs

3 pcs Chinese sausage or kikiam, sliced crosswise

6 pcs beaten eggs

1 tbsp sugar

Salt and pepper to taste

Cooking oil

Fried garlic

PROCEDURES

Wash pork liver then pat dry and season with salt. In frying pan heat oil then fry the pork liver, set aside until cool. When the pork liver cool down slice thinly, wash egg noodles then soak with warm water for 5 minutes, drain and set aside.

In a large pot sauté garlic and onion, add kikiam stir for at least 3 min or until cooked. Add the pork and continue stir fry until pork is golden brown. Season with salt and pepper to taste.

Add about 2 liter of water, bring to boil and simmer for 5 minutes, add egg noodles and continue to simmer until the noodles are soft but firm, you can add water if necessary. Dissolved cornstarch in ¼ cup water then add it to the sauce to thicken. Add sliced fried pork liver, carrots and cabbage.

Pour the beaten eggs while slowly stirring the noodles, cook for another minutes. Serve immediately while steaming hot, garnish with fried garlic, sliced hard boiled eggs.

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PANSIT BATO RECIPE

Ingredients

  • 3/4 lb. Pancit Bato
  • 2 cups chopped cabbage
  • 1 medium carrot, julienned
  • 1 cup snap peas
  • 2 cups chicken broth
  • 6 ounces sliced pork
  • 6 ounces medium shrimp, shell and head removed
  • 1/4 cup soy sauce
  • 2 tablespoons fish sauce
  • ground black pepper to taste
  • 1 medium onion sliced
  • 2 teaspoons minced garlic
  • 3 tablespoons cooking oil

Procedure

  1. Heat the cooking oil in a cooking pot or deep pan.
  2. Once the oil is hot, saute the garlic and onion.
  3. Add the sliced pork. Cook for 3 minutes.
  4. Pour-in the soy sauce, fish sauce, and chicken broth. Let boil. Simmer covered for 20 mimnutes. Add water if needed.
  5. Add the ground black pepper. Stir.
  6. Put-in the shrimp, snap peas, and carrots. Cook for a minute.
  7. Add the cabbage. Cook for 2 minutes.
  8. Put-in the noodles (pancit bato). Stir and cook until all the liquid is absorbed. The noodles should be soft . Otherwise, add a little water to soften the noodles.
  9. Transfer to a serving plate.
  10. Serve. Share and enjoy!

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ESPASOL RECIPE

Espasol is one of my favorite kakanin and also my favorite pasalubong of many of my friends, relatives, and love ones; you can buy these on a food stalls, bus stops and specialty shops in Laguna. Now you don’t have to buy this delicious sweet treat. Here is how to make Espasol the cooking procedure is very simple and easy!

INGREDIENTS:

1 cup malagkit (glutinous rice)

4 cups rice flour, toasted until light brown

2 cups sugar

1 cup coconut milk

Anise seeds

1-1/2 cups toasted shredded coconut

PROCEDURES:

Boil the malagkit. Place sugar, anise seeds and coconut milk in a saucepan; let boil until thick. Add toasted shredded coconut and cook for 3 minutes. Add boiled malagkit, stir and cook until thick. Remove from fire and add 3 cups toasted rice flour. Mix with a wooden spoon. Divide into 2 parts and roll (about 2-1/2-inch in diameter). Using the rest of the rice flour for rolling. Slice into 1/2-inch thick pieces.

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MAJA BLANCA RECIPE

Coconut milk in a bowl. It was bought canned.

Maja Blanca is a Filipino dessert that luscious enough to taste the buds. The ingredients is very common, the delight that it brings is completely undeniable. Making maja blanca is easy and not costly you an arm to make delightful dessert. With this, you can make one even on just an ordinary day for the family and friends.

INGREDIENTS:

20 cups coconut milk

1 big box of Corn Starch

1 big can Evap Milk

1 kilo Sugar

1 can Sweet Corn Kernel

Grated buko and cheese, optional

PROCEDURES:

In a pan blend corn starch, sugar, milk, coconut milk, and whole kernel corn. Stir grated buko, is use. Boil over slow heat, stirring constantly to prevent lumps, until mixture is clear for about 5 minutes. Pour hot mixture into prepared dish and allow setting. Sprinkle with cheese. Cool before slicing.

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