Saturday, 11 February 2017

HOW TO MAKE SIZZLING BULALO WITH ADOBO SAUCE

SIZZLING BULALO WITH ADOBO SAUCE INGREDIENTS AND PROCEDURES.



Ingredients:
3 Pcs Beef Shank (Boiled until fork tender)
1 Pc White Onion (Sliced)
6 Cloves Garlic (Crushed)
1 Cup Vinegar
3 Tbsp Soy Sauce
2 Pcs Laurel Leaves
1 Tsp Crushed Black Pepper
Salt
Slurry (mixture of cornstarch and water)
Kang Kong Leaves
¼ Cup Cornstarch
3 Tbsp Water
Garlic Chips

Procedure:
1. To make adobo sauce, combine onion, garlic, vinegar, soy sauce, laurel leaves and crushed black pepper then simmer until acidity from vinegar has reduced. Add slurry then simmer until thickened.
2. Combine cornstarch and water then dip kang kong leaves then deep fry until crispy. Set aside.
3. Sear bulalo on a sizzling plate then pour in adobo sauce. Top crispy kang kong then sprinkle garlic chips.

Friday, 10 February 2017

HOW TO MAKE MANTAO (ASADO, BOLA-BOLA, RED BEAN)

MANTAO (ASADO, BOLA-BOLA, RED BEAN) INGREDIENTS AND PROCEDURES.



Red Bean Paste

300 g Red Bean
200 g Sugar
Pinch of Salt

Asado

500 g Pork Kasim (Cubes)
½ cup Pineapple Juice
2 tbsp Brown sugar
2 pcs Star anise
1 pc Cinnamon
¼ cup Slurry

Bola Bola

500 g Ground Pork
100 g Shiitake Mushroom (Chopped)
2 Tbsp Soy sauce
2 Tbsp Cornstarch
4 Tsp Brown Sugar
4 Tsp Sesame Oil

Procedure:
1. To make red bean paste boil red bean in sugar, salt and water until soft then mash. Set aside.
2. To make asado, boil kasim with pineapple juice, brown sugar, star anise and cinnamon. When kasim is tender add slurry into boiling liquid.
3. To make bola bola combine all ingredients on a bowl then roll into balls. Steam balls or blanch. Set aside.
4. Stuff filling on cuapao.

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Thursday, 9 February 2017

HOW TO MAKE CRISPY PRAWN NOODLE SALAD

CRISPY PRAWN NOODLE SALAD INGREDIENTS AND PROCEDURES.



INGREDIENTS:

100 g Rice Noodles
100 g Chitsaro
1 pcs Carrots (Grated)
50 g Baby Spinach
100 g Prawns (Peeled and de-vained)
1 Pc Sili Labuyo
¼ cup Rice Vinegar
3 Tsp Brown Sugar
2 Tbsp Fish Sauce
1 Small Bunch (Mint)

Procedure:
1. To make vinaigrette combine, sili labuyo, vinegar, brown sugar, fish sauce and mint then set aside.
2. Fry rice noodles then toss chitsaro, carrots, baby spinach and prawns.
3. Pour vinaigrette then garnish with mint.

Wednesday, 8 February 2017

HOW TO MAKE ORANGE AND LEMON MARMALADE HOT TEA

ORANGE AND LEMON MARMALADE HOT TEA INGREDIENTS AND PROCEDURES.



Ingredients:
3 Tbsp Orange Marmalade
1 ½ Tbsp Lemon Juice
4 Strips Rind of Orange
2 Strips Rind of Lemon
1 Tbsp Sugar
1 ¼ Liter Boiling Water
4 Pcs Tea Bags
2 Pcs Cinnamon Sticks
Honey to taste


Procedure:
1. Steep teabags with orange maramalade, lemon juice, orange and lemon rind and cinnamon sticks. Let this steep for at least 3 minutes.
2. Add Honey To taste.

Tuesday, 7 February 2017

HOW TO MAKE VIETNAMESE BANH MI SANDWICH

VIETNAMESE BANH MI SANDWICH INGREDIENTS AND PROCEDURES.



Ingredients:

Baguette
500 g Chicken Breast Fillet
2 Tsp 5 Spice Powder
1 Pc Lime
Salt
Pepper
Jalapeno (Sliced)
Cilantro Leaves
Pickled Cucumber (Sliced)
Pickled Carrots (Julienne)
Pickled Raddish (Julienne)
Country Paté.
Mayonnaise
Sriracha

Procedure:
1. Marinade chicken breast fillet with 5 spice powder, lime, salt and pepper then pan sear.
2. Slice baguette in half then spread mayonnaise on the bottom half of the baguette then top pate, seared chicken, pickled radish, pickled carrot, pickled cucumber, cilantro leaves, jalapeno and then top with the other half of the baguette. Serve.

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