Sunday, December 23, 2012

SUGAR FREE CANDY by B.W Clifford Inc.

Happy Holidays to all!!!

SUGAR FREE CANDIES added a milestone in celebrating CHRISTMAS and NEW YEAR. And to have it on the record of candies this gum is different from the others.


photo credit: Pink Sherbet Photography via photopin cc 

B.W Clifford Inc. is the leading company who offers the best selections of candies that are sugar free, the likes of hard sugar free chewing gum to soft sugar free gums.  Notice the SUGAR-FREE contain of their products, this discovery really helps us with our HEALTH.  TOO MUCH SUGAR is BAD FOR US!!!  Right?

We really enjoy eating candies.  Gums that are so sweet, it is the most well-known treats in centuries but this delicious treat has its own ending.  Think about our health, sweet are good with the young but for the adults specifically with diabetic history is another story, they are more sensitive in eating so sweet candies.

Most of their Soft SUGAR FREE CANDIES/GUMS that available online are sugar-free versions such as:

Trident Wintergreen is manufactured by Cadbury Adams.
Enjoy Trident Wintergreen 20 3 Packs for 60 total packs.


Dentyne Ice Peppermint 12's are a tasteful chewing gum best pick


HARD SUGAR FREE CANDIES from  LIFE SAVERS

Wrigley Extra Gum Fruit Sensations Sweet Watermelon

These treats not only lack of sugar but also have a few added calories that are great for our health, and enjoyed by people who have diabetes.  It is a way of welcoming NEW YEAR with a SUGAR FREE CANDY and GUMS, a resolution to have a healthier lifestyle.

Sugar-free candies are available by online shopping, visit B.W Clifford Inc.               

Friday, December 21, 2012

WINE GIFT BASKET THIS CHRISTMAS

It is easy to find great wines that are delicious regardless of years.  Some are made in tiny quantities that costs a fortune and some cost a little more but still offer too large or too small quality for the price.

These WINE GIFT BASKETS treat will be a hit during the party.   A classy and elegant gift that gives you quality but less in price.  These online gift baskets offer a wide array of wine basket to choose, wines that makes a suitable and delicious beginning for any get-together. It offers a unique and personal gift alternative that allows you to choose a type of wine that suit your taste and sense of art at the same time.

For your get together, serve wine as the center of your party.  This unique wine can take a variety of forms, from ultra-sweet to anything.  

Here are the guide to a handful types of their POPULAR WINE GIFT BASKET you'll want to try:


BV Century Cellars Duet Red Wine Gift Basket
We've paired a Cabernet and Merlot from Beaulieu Vineyards, one of the most popular wineries in America, with a bountiful selection of savory and sweet edibles. Enjoy these two flavorful, full-bodied wines with jack cheese, crackers, mustard, and much more.

Executive Selection Cabernet Quartet Wine Gift Basket
Rich in color, aroma and depth, Cabernet Sauvignon is our most popular wine variety. This collection of four carefully chosen California Cabernets is placed in our handsome leatherette magazine holder with a bounty of thoughtfully chosen gourmet food and wine accessories.


Show your appreciation with this wine gift basket from Wine.com

Online Wine Gift Basket can be a personal gift that is perfect way to celebrate any occasions!  If you prefer the convenience of an all-ready made wine basket, check out for more top-rated online WINE GIFT BASKET here!      

Tuesday, December 18, 2012

New Recipes for Christmas: Food and Drinks in the Philippines

Filipino Recipes is always served during Fiesta, Birthday, Anniversary and CHRISTMAS. But what is commonly prepared for Christmas in the Philippines that you can find in many Filipino households?


                                             photo credit: dailymatador via photopin cc

Filipino Christmas Recipes the likes of LUMPIA, BIBINGKA, KARE-KARE, EMBUTIDO, LECHON KAWALI, HAM, CHICKEN MACARONI SALAD, and FILIPINO STYLE SPAGHETTI these are some of the TRADITIONAL FILIPINO RECIPES you can see during Christmas here in the Philippines.


Do you want to try NEW RECIPES this CHRISTMAS?  


It will make your Christmas cooking a bit easier.  Rooted from a cheap, quick and easy CHRISTMAS RECIPES.

TINY TWICE-BAKED POTATOES




  • 24 RED POTATOES (Baby Yukon Gold Potatoes)
  • 2   Tbs. oil
  • 2    tsp chopped fresh thyme or rosemary or oregano
  •        Salt and ground black pepper
  • 3    oz bacon (about 3 thick slices), cooked until crispy and crumbled
  • 6    Tbs. thinly sliced fresh chives
  • 1/2 cup creme or sour creme
  • 1/2 cup grated Parmesan cheese

HEAT THE OVEN to 425°F.  Put the potatoes on a large baking sheet and toss with the oil.  Sprinkle with 1 tsp of the thyme (rosemary or oregano also works well with potato recipes), 1 tsp salt, and 1/2 tsp pepper and toss again.  Bake the potatoes until they feel perfectly tender when pierced with a skewer, 20 - 25 minutes.  Remove from the oven and let rest until cool enough to handle, about 10 minutes.  If not working ahead,increase the oven temp to 450°F.

CAREFULLY HOLLOW OUT each potato:  Begin by slicing off the top; use a small spoon or a melon baller to scoop out most of the flesh inside, transferring it to a large bowl.  Discard the tops.  Mash the potato flesh with a fork, then combine it with the bacon, 1/4 cup of the chives, the creme, the remaining 1 tsp thyme, 1/2 tsp salt, and 1/4 tsp pepper.  Season to taste.

USING A SMALL SPOON and your fingers, fill the hollowed potatoes with this mixture; it should mound a bit.  Sprinkle  on the Parmesan cheese.

RETURN THE POTATOES to the 450°F oven and bake until the filling heats through, 8-10 mins.  Sprinkle with the remaining chives and serve warm.

MAKE AHEAD:  You can stuff the potatoes up to 2 days ahead; refrigerate wrapped in plastic.  Bring to room temp before the 2nd baking. 



SAUCY GRILLED CHICKEN WING



  • 2 lb chicken wings (about 10 whole wings), split at the wing joints (discard the wingtips or save for stock)
  • salt and ground black pepper
  • oil for the grill
  • Asian-Style BBQ sauce (yields enough for 2 lb wings)
HEAT A GAS GRILL to medium high or prepare a medium-hot charcoal fire. Season the wings with 1 tsp salt and 1/4 tsp pepper.

RUB THE GRILL GRATE with oil.  Grill the wings, covered on a gas grill or uncovered over a charcoal fire, flipping every couple of minutes, until they're browned and crisps and completely cooked through, 20 mins.  If there are flare-ups, move the wings to another part of the grill. If the wings begin to burn at any point, reduce the heat to medium or transfer the wings to a cooler part of the grill.

AS THE WINGS ARE DONE, transfer them to a large bowl.  Stir the sauce and toss with the wings.  Serve immediately on a platter and with plenty of napkins.

ASIAN-STYLE BBQ SAUCE
  • 1/4 cup tomato ketchup
  • 2 Tbs soy sauce
  • 1 Tbs light brown sugar
  • 1 Tbs vinegar
  • Large pinch of crushed red bell pepper flakes
  • 4 scallions (both white and green parts),trimmed and thinly sliced
IN A SMALL BOWL, whisk the ketchup, soy sauce,brown sugar, vinegar, red pepper flakes, and half of the scallions. Reserve the remaining scallions to sprinkle on the wings after tossing.


FLANK STEAK SPIRALS


  • 1 lb flank steak
  • salt
  • 1/2 cup hoisin sauce
  • 2 tsp chili sauce or Tabasco sauce
  • 2 medium carrots, shredded ans squeezed dry in a paper towel
  • 1 red bell pepper, cored, seeded, and cut in thin 2-inch long strips
  • 1 bunch scallions(dark green parts only), halved lengthwise if thick and cut into 2 inch lengths
POSITION A RACK about 6 inches away from the broiler element and heat the broiler to high.

CUT THE FLANK STEAK crosswise(against the grain) at a very sharp angle (about 30 degrees)to form thin slices of beef between 1/8 and 1/4 inch thick and about 2 1/2 inches wide; you should have about 12 long slices of beef.  Season the beef with 1/2 tsp salt.  Mix the hoisin sauce with the chili sauce and then brush on both sides of the beef.  Sprinkle the carrots, red bell pepper, and scallions with 1/4 tsp salt.  Arrange the scallions and pepper in an alternating pattern down the length of each strip of beef. Sprinkle the carrots over the scallions and peppers.  Roll the pieces of beef lengthwise into tight spirals and set them, seam side down, on heavy baking sheet lined with aluminum foil. Brush the tops with some of the remaining hoisin sauce(you may not need all the sauce).

BROIL THE BEEF until it starts to brown(but doesn't burn)and is firm to touch, 4-6 minutes. Turn off the broiler but let the beef sit in the oven for another 3 minutes so that the inside cooks through; you can check by slicing into one of the thicker rolls. To serve, insert 2 or 3 toothpicks evenly down the length of each roll.  Slice between the toothpicks to get bite-size pieces.


SOCIETY PUNCH

,
  

  • 2 medium lemons, thinly sliced
  • 3/4 cup brandy
  • 3/4 cup granulated sugar
  • 2 tea bags green tea
  • 3/4 cup dark rum, such as TANDUAY DARK RUM or EL DORADO
  • 1/2 small pineapple,peeled, cored, sliced 1/2 inch thick, and cut into small wedges
  • 1  750 ml bottle dry sparkling wine, such as WOODBRIDGE by Robert Mondavi or MARTINI , chilled
  • 6 cups sparkling water or carbonated water, chilled
PUT THE LEMON SLICES in a large bowl and pour the brandy over them.  Let macerate at room temperature overnight.

IN A SMALL SAUCEPAN, combine the sugar with 3/4 cup water and bring to a boil over high heat.  Cook, stirring occasionally, until the sugar dissolves, 2-3 mins.  Remove from the heat, add the tea bags, and steep for 2-3 mins.  Discard the tea bags and let the syrup cool.

AT LEAST 3 HOURS and up to 6 hours before serving, combine the lemons, brandy, syrup, rum, and pineapple in a large pitcher or bowl. Refrigerate.


JUST BEFORE SERVING, pour the punch into a large chilled punch bowl with a block of ice.  Add the sparkling wine and sparkling water and stir gently.

Maybe some of you will try these recipes here or others might stick to traditional food for Christmas.  Some of these maybe a little harder, but I tried to give detailed instructions.  It's up to you guys, what is more important here regardless what food we served this Christmas, is the sense of TOGETHERNESS-as FAMILY!!! 



MALIGAYANG PASKO 
PO SA LAHAT!!!!!  

SALAMAT!!!

source: THE BEST OF FINE COOKING

Saturday, November 24, 2012

APPLE PIZZA

This recipe that I am going to share with you is something new to me.  I always heard about apple tart, apple pie, apple cupcakes/cakes but never in my whole life heard about APPLE PIZZA.

I've made my research on the web about apple pizzas and I have seen different style of making it.  This is different because it is SWEET PIZZA, a long-standing tradition from ITALY and take note this is using a FROZEN PIZZA DOUGH. 

I just wonder why not enjoy them here in the Philippines.  This is good for CHRISTMAS SEASON.

INGREDIENTS

  • 2 tbs unsalted butter, cut in to bits; more for the pan
  • 1/3 cup granulated sugar
  • 1/2 tsp ground pepper
  • 1 lb. frozen pizza dough, thawed
  • 3 large red apples, peeled, cored, and cut into 1/8 inch-thick slices
HEAT THE OVEN to 500°F.  Grease the bottom of a 16x11-inch rimmed baking sheet with butter.  In a small bowl, combine the sugar and cinnamon.

PRESS AND STRETCH the dough evenly into a rough 11-inch round on the prepared baking sheet, then fold the edge inward 1/2 inch to create a lip. (If the dough resists at first, let it rest for a minute and then continue.)

ARRANGE THE APPLES in rows on top of the pizza, overlapping them.  Sprinkle all over with the cinnamon sugar. Dot the apples with the bits of butter.

BAKE THE PIZZA until the underside of the dough is golden (you can lift up the pizza with a metal spatula and take a peek) and the apples are soft, about 15 minutes.  Cut into 6 wedges and serve warm.



Overall I was very pleased with the way the pizza turned out and I will definitely be making it again and again.

Source: APPETIZER ITALIA BOOK

Thursday, November 8, 2012

Deep-Fried Watermelon Recipe


Watermelon is dipped into a light batter, fried, and topped with powdered sugar for a unique dessert or snack. Like most fried foods, this is best served immediately while crisp.


Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Ingredients:

1 (6 to 8 pounds) seedless watermelon
3 cups vegetable or canola oil for deep-frying
1/2 cup cornstarch (cornflour)
2 egg whites, beaten
2 teaspoons water
3/4 cup flour
Powdered confectioners' sugar for garnish
Preparation:

Cut watermelon in half lengthwise. Cut each half again lengthwise into 2. You should have 4 long triangular-shaped pieces. Remove the rinds, cut into 1-inch thick slices, then cut the flesh into about 1-inch triangles. (It is not a science, so do not worry if you have odd shapes.)

Heat oil in a deep-fryer or wok to 350 F.

Whisk cornstarch with egg whites and water until combined.

Dredge watermelon chunks in the flour, then coat with the cornstarch batter. Deep-fry in batches, leaving room in between pieces to properly brown, until watermelon chunks are golden.

Remove from oil and drain well. Sprinkle deep-fried watermelon with a dusting of powdered confectioners' sugar to serve.

Yield: 12 servings





Source: HOME COOKING

Saturday, November 3, 2012

Healthy Foods For November

After the Halloween Party we all left with a question, how to be healthy again.  From eating finger foods and drinking wine/beer  and not to mention this is only the start of the total long month party here in the Philippines.

Here I will introduce to you foods that will help you detox or balanced out with your celebratory eating. 


SWEET POTATOES rich in potassium-with more than a Banana!
photo credit: iirraa via photopin cc 

How to enjoy:  The versatile root can be baked, mashed, pureed into soup or even used in baked goods.  Or made them as a HOME-MADE FRIES as a healthy veggie chips.


Cauliflower a low-calorie source of Vit. C, fiber,folate, potassium and Vit. K
photo credit: clayirving via photopin cc

How to enjoy: There are so many ways to prepare this veggie, some cook it as a disguise like a potato-type dish by mashing it.  And some roast it with Parmesan cheese on top.

Cranberries antioxidants can help the heart and fight bacteria 
and most famously to prevent Urinary Tract Infections
photo credit: theogarver via photopin cc

How to enjoy:  This is good because cranberries are harvested just in time for Thanksgiving.  Good for sauces and glazes.  Some mix them with pies, cobblers and muffins/cupcakes as well.

Winter Squash the one that is sweater.
Like sweet potatoes, this squash is a fantastic source of Vit. A and beta-carotene. 

photo credit: Peter Baer via photopin cc
How to enjoy:  Roast it and put some maple syrup.

Leeks (relative to onion) rich in calcium, potassium and folic acid.
And protect heart problems and  prostate cancer for Man's Health

photo credit: geishaboy500 via photopin cc

How to enjoy:  Add leeks to your soup.

Turnips roots good source of immunity-boosting vitamin C and potassium.
The leaves are rich in Vit A, K and Folate. 
photo credit: timsackton via photopin cc
How to enjoy:  Try this in a root vegetable soup or as a low-carb alternative for potatoes.  If cooking the greens, go easy on the water so as to sap as little of the nutrients from the leaves as possible.
For more on diet and nutrition,click here.
Source Link: Huffington Post

Saturday, October 13, 2012

TIRAMISU




Ingredients:

1/2 pound mascarpone cheese

3 egg yolks
1 package ladyfingers
4 Tablespoons sugar
4 Tablespoons brandy
1/4 cup whipping cream
1 cup strong espresso coffee, cooled
3 egg whites
cocoa powder

Directions:

1. Beat cheese, egg yolks, 2 Tablespoons sugar and 2 Tablespoons brandy.

2. Beat egg whites until stiff and shiny. Whip cream.

3. Gently fold egg yolk mixture, egg whites and cream together. Mix espresso with remaining sugar and brandy.

4. Dip ladyfingers in espresso mixture and line dish. Alternate layers of ladyfingers and cream; ending with cream.

5. Dust with cocoa powder. Refrigerate. Serve at room temperature.

AVOCADO FRIES

Photo MYRECIPE



Ingredients

Oil for frying 

1/4 cup flour
About 1/4 tsp. salt
2 large eggs, beaten to blend
1 1/4 cups panko (Japanese bread crumbs)
2 firm-ripe medium avocados, pitted, peeled, and sliced into 1/2-in. wedges (make sure hindi yung may bitter taste n avocado)

Preparation

1. Preheat oven to 200°. In a medium saucepan, heat 1 1/2 in. oil until it registers 375° on a deep-fry thermometer.
2. Meanwhile, mix flour with 1/4 tsp. salt in a shallow plate. Put eggs and panko in separate shallow plates. Dip avocado in flour, shaking off excess. Dip in egg, then panko to coat. Set on 2 plates in a single layer.
3. Fry a quarter of avocado slices at a time until deep golden, 30 to 60 seconds. Transfer slices to a plate lined with paper towels. Keep warm in oven while cooking remaining avocados. Sprinkle with salt to taste.


Source MYRECIPE

Tuesday, October 9, 2012

RAINBOW MACARONI PASTA

When I first saw this recipe on a food blog site I was greatly amaze with it.  And I said to myself I am going to try this with other pasta.

Usually they use linguine pasta for this but for me I am going to use Macaroni Pasta.  You can use any shape of pasta you'd like.



What did I do to come up with this rainbow pasta?  Just follow this step-by-step instructions:


  • Cook your pasta and make it AL DENTE.  Drain and let it cool.
  • Prepare your ziplock bag of food coloring. Here I use 4 colors: orange, yellow, blue and green.  About 20 drops of food coloring and 2 tbsp water to each bag.



  • Add part of cook pasta and mix around in the ziplock bag until noodles change color.  Let each bag sit for at least a minute.
  • Place the noodles on a strainer and let it rinse with water, then transfer the pasta in a bowl, then toss it together by combining all the colored pasta.
  • Serve it with spaghetti sauce and add Parmesan cheese.

Children would love this! 

Good for Halloween Party, Kids Party and even Christmas Party.
 



Wednesday, October 3, 2012

It's All About Food: California Sushi Rolls

It's All About Food: California Sushi Rolls: How to make California Rolls? INGREDIENTS 3 sheets toasted nori(fried seaweed) Sesame seeds or flying fish roe for garnish(option...

California Sushi Rolls



How to make California Rolls?

INGREDIENTS

  • 3 sheets toasted nori(fried seaweed)
  • Sesame seeds or flying fish roe for garnish(optional)
  • 1 large, ripe avocado, cut in slender wedges
  • 1 medium cucumber, peeled, seeded, and cut into fine julienne
  • 6 oz. cooked crabmeat or diced cooked shrimp,picked over for shells.


STACK THE SHEETS of toasted NORI and cut in half.  Wrap a bamboo mat in a plastic wrap(to keep the rice from sticking) and lay a sheet of nori on it.


MOISTEN YOUR HANDS with a little water to keep the rice from sticking.  Keep a bowl of water handy.  Grab a large handful of rice and toss and squeeze it lightly to form a loose oval ball.Starting in an upper corner, spread the rice across the nori until it's about 1/4 inch thick.


SPRINKLE the rice with sesame seeds or frying fish roe and pat evenly.  HOLDING THE TOP CORNERS of the nori, flip it over so the rice facedown.


Using your fingers, spread a pinch of wasabi across the middle of the nori.  Lay equal amounts(about a small handful)  of each filling ingredient down the middle of the nori; start with a row of cucumber, overlap with the avocado slices, and then lay the crab on top.


With all eight fingers holding in the ingredients, lift the edge of the mat closest to you with your thumbs.  Tucking the ingredients into the middle of the roll, bring the edge of the mat over the ingredients and straight down.  Leave 1/2 inch of the nori exposed at the top edge.  Press the roll together with your thumbs and middle fingers, while pressing down on the roll with your index fingers.  Lifting just the edge of the mat, pull it forward so that the nori rolls another quarter turn.  The seam will now be on the bottom.  Press again with fingers and thumbs, molding the roll into a squared log.


LIFT THE MAT AWAY and transfer the roll to a cutting surface.  Dip a sharp knife into a bowl of water and cut the roll in half and then bring one half around and cut both into thirds.



Stand the pieces up on a cut side.  Serve with the remaining prepared wasabi, the pickled ginger, and soy saucer for dipping.

FOR THE RICE AND WASABI


  • 4 cups raw Japanese sushi rice or ordinary rice
  • 1/2 cup unseasoned rice vinegar
  • 5 Tbs. granulated sugar
  • 1 tsp salt
  • 6 Tbs. wasabi powder(yields enough prepared wasabi for assembling and serving 10 rolls)
HOW TO MAKE RICE AND WASABI

Measure the rice into a large saucepan and rinse it well until the water runs clear.  Drain and measure 4 1/4 cups water into the pan.  Let the rice soak for 20 minutes.  Bring the water to a boil, cover, and simmer for 20 minutes.  Remove the pan from the heat and let the rice steam, covered, for another 20 minutes.

MOISTEN A SHALLOW WOODEN BOWL and put the cooked rice in it.  Mix the vinegar, sugar, and salt in a bowl, stirring to dissolve the sugar.  Sprinkle the mixture over the rice and gently stir with a wooden spoon until the rice glistens.  Spread the rice over the bottom of the bowl and cool for 20 minutes.  Flip the rice over with the wooden spoon and let cool another 20 minutes.
IN A SMALL BOWL, mix the wasabi powder with cold water(about 1/4 cup plus 2 tsp) to make a paste.

source fine cooking book recipe

Friday, September 21, 2012

It's All About Food: FRIED SARDINES

It's All About Food: FRIED SARDINES: INGREDIENTS: 10 Sardines(2-3 155 gram cans) in tomato sauce 1/4 cup flour 1/4 teaspoon cumin powder 1/8 teaspoon salt, or to tas...

FRIED SARDINES





INGREDIENTS:

10 Sardines(2-3 155 gram cans) in tomato sauce
1/4 cup flour
1/4 teaspoon cumin powder
1/8 teaspoon salt, or to taste
1/8 teaspoon ground black pepper, or to taste
1 Lemon, cut into wedges, to serve
Oil for pan frying

PROCEDURE:


  1. In a deep frying pan, heat about 1 cup oil for pan frying.
  2. Meanwhile, in a small bowl, whisk flour, cumin powder, salt, and ground black pepper until well mixed.  Take 1 sardine in tomato sauce and gently toss in the flour mixture.  Careful the sardine doesn't break!  Repeat with remaining sardines.  Set aside tomato sauce for another use.
  3. Gently place floured sardines into hot oil and fry until golden brown.  Gently place on paper towels to drain excess oil, and serve with lemon wedges.


These sardines make the perfect finger food!

Takes 15 minutes
Makes about 10 pieces
Costs PHp 5.35 per piece

Saturday, September 8, 2012

It's All About Food: Meatballs in Spicy Peanut Curry Sauce

It's All About Food: Meatballs in Spicy Peanut Curry Sauce: INGREDIENTS 1/2 cup all-purpose flour Salt and ground black pepper 1lb. ground beef, medium lean (80 or 85%) 2 Tbs. vege...

Meatballs in Spicy Peanut Curry Sauce





INGREDIENTS

  • 1/2 cup all-purpose flour
  • Salt and ground black pepper
  • 1lb. ground beef, medium lean (80 or 85%)
  • 2 Tbs. vegetable oil: more if needed
  • 4 cloves garlic, coarsely chopped
  • 1 Tbs. red curry paste; more to taste
  • 1 cup canned coconut milk (refrigerate the can, don't shake it, and use the thick cream from the top)
  • 2 Tbs. chunky peanut butter
  • 2 tsp. fish sauce; more to taste
  • 1 1/2 Tbs. sugar; more to taste
  • 1 tsp. chopped fresh mint or basil for garnish

PROCEDURE
  1. PUT THE FLOUR on a plate.  Sprinkle 1 1/2 tsp salt and 1/4 tsp., pepper on the beef and mix well.  Shape the beef into small, firm balls about 1-inch in diameter; you'll get 32-40.  Roll the meatballs in the flour, dusting off the excess.
  2. LINE A PLATE with paper towels.  In a wok or a frying pan, heat the oil on high until it's hot.  Fry the garlic until browned, about 1 minute; remove the garlic and set aside.  Add the meatballs(in batches, if necessary) and sear them on a high heat, stirring and titling the pan, until they're browned evenly and cooked through, about 5 minutes.  Using a slotted spoon, transfer the meatballs to the power-towel lined plate to drain.
  3. IF NO OIL REMAINS in the pan, add another 2 tsp. and fry the red curry paste so it releases its aromas, about 2 minutes, stirring with a wooden spoon to prevent sticking.  Add the reserved garlic and the cream of the coconut milk and then stir in the peanut butter.  Cook and stir to get a smooth, uniform consistency, about 1 minute.  Taste and add fish sauce, sugar, or more curry paste to taste; the sauce shouldn't be too sweet.
  4. RETURN THE MEATBALLS to the pan with the sauce and simmer over a low heat until they're hot, about 2 minutes.  Transfer to a serving dish and garnish with the mint or basil sprinkled on top.

*Thick canned coconut milk tames the fire in this curry.  

How to make a rich, silky curry sauce

Coconut milk is the critical behind-the scenes ingredients.

Better refrigerate the can so that the cream rises and hardens, making it easy to scoop out.




Peanut butter and coconut milk melt into the curry paste, making a smooth, unctuous sauce.








Rolling the meatballs around right in the pan warms them up and ensures a complete coating of sauce.








Source: FINECOOKING RECIPE BOOK


Saturday, September 1, 2012

It's All About Food: PORK TOMATO SINIGANG

It's All About Food: PORK TOMATO SINIGANG: This is my own version of Pork Tomato Sinigang.   INGREDIENTS 1/2 kg pork ribs 1 pc (30g) small onion,sliced 1/2 tbsp patis SAUC...

PORK TOMATO SINIGANG

This is my own version of Pork Tomato Sinigang.  


INGREDIENTS

1/2 kg pork ribs
1 pc (30g) small onion,sliced
1/2 tbsp patis

SAUCE

1 pouch (200 g) Tomato Sauce
2-1/4 cups water
2 pc potatoes, each piece cut into two
3 pc okra, cut into two
1 pc carrot, cut into cubes
1-2 pc siling haba
1 bunch kangkong leaves or pechay
1 tbsp sinigang mix powder

PROCEDURES:

  1. Boil ribs first to make it tender.  Then set aside.
  2. Saute onion and pork ribs until golden brown then add patis.
  3. Add Tomato Sauce and water.  Then add the potatoes, carrots and okra.
  4. Cover and simmer until all are tender.
  5. Add pechay and sinigang mix powder.
  6. Allow to simmer and serve. 




*My two kids don't like to eat radish in a soup.  (They love to eat radish if I make it to salad.) So I use potatoes and carrot. And instead of liempo I use ribs.  

*There is no kangkong available in our market, I replace it with pechay.

A very different sinigang recipe with a TWIST!  Hope you will like it.




A food recipe blog with simple and tasty recipes for the foodie lovers and aspirant cook like me.