Friday, 3 July 2015

How to Know and Spot Fake Rice

NFA, itinuro ang paraan upang malaman kung peke ang bigas na mabibili. The National Food Authority (NFA) on Thursday admitted the difficulty of spotting the alleged “fake” rice that may have already entered the Philippine market from China, a report on "24 Oras" said on Thursday.
“Napakahirap magkaroon ng comparison dahil hindi pa tayo nakakakita ng sample ng bigas na fake,” Angel Imperial, chief of the NFA public affairs division, said.

But the NFA assured the public that it will continue to trace the origin of the supposed fake rice – reportedly a mixture of potatoes, sweet potatoes and industrial synthetic resins or plastic – after it has found its way into Davao City stores.

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Wednesday, 1 July 2015

How to Make a Nutella Smores Crepe

A must try this weekend for the family! Ingredients:

3 Tablespoons unsalted butter (melted and cooled to room temperature), plus more for the pan
1 cup (125g) all-purpose flour
1 Tablespoon granulated sugar
1/8 teaspoon salt
3/4 cup (180ml) milk
1/2 cup (120ml) water
2 large eggs
2 teaspoons vanilla
1/3 cup semi-sweet chocolate chips or chopped semi-sweet chocolate
1/2 cup Nutella (maybe a little more if you spread it thickly)
1 cup mini marshmallows
2 graham crackers, crushed into crumbs


Start with the butter. It should be melted and set aside for at least 15 minutes so it is not extremely hot (which will then "scramble" your eggs when mixed). Make sure it's slightly cool.
Add the cooled melted butter, flour, sugar, salt, milk, water, eggs, and vanilla to a blender (or use an electric mixer). Mix on medium-high speed for 20-30 seconds or until everything is combined. The mixture will be creamy. Pour into a medium-size bowl, cover tightly, and chill in the refrigerator for 30-60 minutes (and up to 1 day).
Melt a little extra butter in a small frying pan over medium heat. Pour 1/4 cup of chilled batter onto the center of the pan. Tilt the pan and swirl the batter evenly to all sides. Cook 1-2 minutes or until the bottom is lightly browned. With a thin spatula, gently flip the crepe and cook for 1 more minute on the other side. Transfer the cooked crepe to a large plate and repeat with the remaining batter, making sure to butter the pan between each crepe. Separate each crepe with parchment paper so they do not stick together.
Melt the chocolate chips in a small dish in 15 second increments, stirring between each increment. Set aside. Spread 1-2 Tablespoons of Nutella onto 1 side of each crepe. Top each with some marshmallows. Roll or fold into quarters and sprinkle with crushed graham crackers. Drizzle with melted chocolate. Serve warm.
Make ahead tip: Unfilled crepes will remain fresh in an airtight container in the refrigerator for 1 day or in the freezer for 1 month. Batter may be made the night before. Pour into a mixing bowl and cover tightly, then prepare crepes in the morning.

How to Make Ginataang Munggo with Kalabasa at Fried Tinapang Bangus

Idol sa Kusina Recipe- Ginataang Munggo with Kalabasa at Fried Tinapang Bangus

1 cup munggo beans, cooked
½ pc kalabasa, deseeded, peeled and chopped
2 pcs tomatoes, chopped
1 pc medium red onion, sliced
1 thumb ginger, thinly sliced
1 head garlic, minced
400 ml oconut cream
250 g pork belly, sliced
Cooking oil for frying
1 L chicken stock
Salt to taste
Clack pepper to taste
Fish sauce to taste
Malunggay leaves


How to Make a Frozen Bananas Dipped in Chocolate

Frozen Bananas Dipped in Chocolate

6 pcs medium ripe lacatan bananas, firm
12-15 pcs toothpick 
1 cup peanuts, salted and chopped 
300 ml chocolate, chopped
2 tbsp butter


Idol sa Kusina Recipe- Grilled Shrimp and Kamote Kebabs

Grilled Shrimp and Kamote Kebabs

½ kilo medium size shrimp, peeled
4 pcs orange kamote, peeled boiled, and quartered
60 ml olive oil
¼ cup cilantro leaves, coarsely chopped
3 tbsps lemon juice
1 tsp dried basil
2 cloves garlic, minced
3 tbsps melted butter
Salt as needed
Black pepper as needed


Saucy Pochero- Idol sa Kusina Recipe

How to Make a Saucy Pochero

500 g beef kalitiran, cut into 2x2 inch cubes
3 cloves garlic, minced
1 pc red onion, chopped
1 pc red bell pepper, thinly sliced
60 g tomato paste
250 ml tomato sauce
2 tbsps fish sauce
1 tbsp soy sauce
3 pcs chorizo bilbao, minced
4 pcs banana saba, cut into half
½ bundle green beans, sliced diagonally
½ pc small cabbage, quartered
Salt as needed
Black pepper as needed
Cooking oil for sautéing
Olive oil to drizzle
1 liter beef broth
1 pc potato, peeled and quartered


Thursday, 25 June 2015

How to Make Sinigang na Salmon Belly

Sinigang na Salmon Belly

500 g salmon belly, washed and drained
1 pc red onion, sliced
3 pcs tomatoes, quartered
1 head garlic, minced
4 pcs gabi, peeled and chopped into cubes
1 bunch kangkong leaves
1 bunch kamote tops / talbos
1 pc eggplant, sliced diagonally
60 g tamarind mix
1 L water
Cooking oil for sautéing
Fish sauce to taste


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