Philippines Viral News: Foods

10 Animals You Won't Believe Humans Eat Alive 2014

10. Fruit Bats 
 
 
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On the tiny island of Guam, in the western Pacific Ocean, locals like to indulge in a little “kå'kå'du fanihidu fanihi”, a meat dish made with a fox or fruit bat in a coconut milk soup. The still-living bat is nabbed from the wild, rinsed off, and popped into a boiling vat of water, wings, fur, and head intact, and boiled alive before being served up with a dash of coconut milk and vegetables (if you’re lucky). You’re meant to eat everything except the bones and teeth. While the bat is technically dead (or in the final throes of death) when served, the abundant parasites and bacteria it contains are certainly not. There are some serious diseases that can be passed along to humans from this dish so eat it with care, if you choose to eat it at all. 
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9. Octopus 
 
 
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Sannakji or sannakji hoe is a variety of hoe, or raw dish, in Korean cuisine. It consists of live nakji (hangul: 낙지, a small octopus) that has been cut into small pieces and served immediately, usually lightly seasoned with sesame and sesame oil. The nakji pieces are usually still squirming on the plate. It can also be served whole. 
 
8. Frog

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What happen if you swallow a live frog? The frog will quickly be attacked by your stomach acid and die, then be digested. Frogs are normally eaten in most of the world where they occur naturally. The exception to this rule would be if you swallowed a live frog of the poison dart frog family. The frog would still quickly die, but so would you. -Stupid Genius 
 
 
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7. Shrimp</div>
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Odori ebi, lit. "dancing shrimp", is a sashimi delicacy in Japan. It includes live baby pink shrimp wriggling their legs and waving their antenna as they are eaten. The meal is prepared rapidly and quickly served to ensure the shrimp are still alive. In a parallel to the drunken shrimp above, dancing shrimp are usually dunked in sake. Dancing shrimp are also eaten in Thailand, where they are known as Goong Ten, กุ้งเต้น. 
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6.  Witchetty Grub</div>
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The witchetty grub (also spelled witchety grub or witjuti grub) is a term used in Australia for the large, white, wood-eating larvae of several moths. Particularly it applies to the larvae of the cossid moth Endoxyla leucomochla, which feeds on the roots of the Witchetty bush (named after the grubs) that is found in central Australia. The term may also apply to larvae of other cossid moths, ghost moths (Hepialidae), and longhorn beetles (Cerambycidae). The term is used mainly when the larvae are being considered as food. The grub is the most important insect food of the desert and has historically been a staple in the diets of Aboriginal Australians.</div>
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5. Ants</div>
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The live ants served by chef Rene Redzepi with creme fraiche were the stars of the show when Noma -- voted World’s Best Restaurant for three years in a row -- reinvented itself as a pop-up at <a href="http://www.claridges.co.uk/atasteofnoma/">Claridge’s</a> over the weekend.</div>
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4. Casu Marzu 
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Casu marzu (also called casu modde, casu cundídu, casu fràzigu in Sardinian language, or in Italian formaggio marcio, "rotten cheese") is a traditional Sardinian sheep milk cheese, notable for containing live insect larvae. Although found mostly in Sardinia, Italy, the cheese is also found in Corsica, France (former Italian island until 1768) where the local dialect is very similar to Italian. The name of the cheese is pronounced the same in Corsica and Sardinia, but is spelled "casgiu merzu" in the Corsican language. 
 
 
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3. Fish</div>
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Ikizukuri, lit. "prepared alive", is the preparation of sashimi made from live seafood. Fish is usually used, but sometimes octopus, shrimp and lobster are used instead. The restaurant may have one or several tanks of live sea animals for a customer to choose from. The practice is controversial, and ikizukuri is outlawed in Australia and Germany. 
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2. Snake</div>
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A man in Odisha, India, is reported to eat live snakes to seek attention from fellow villagers.</div>
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1. Sea Urchine 
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Sea urchins or urchins (/ˈərtʃɪnz/), sometimes called sea hedgehogs, are small, spiny, globular animals which, with their close kin, such as sand dollars, constitute the class Echinoidea of the echinoderm phylum. About 950 species of echinoids inhabit all oceans from the intertidal to 5000 m deep. The shell, or "test", of sea urchins is round and spiny, typically from 3 to 10 cm (1.2 to 3.9 in) across. Common colors include black and dull shades of green, olive, brown, purple, blue, and red. Sea urchins move slowly, and feed on mostly algae. Sea otters, sea stars, wolf eels, triggerfish, and other predators hunt and feed off sea urchins. Their roe is a delicacy in many cuisines. The name "urchin" is an old name for the round spiny hedgehogs which sea urchins resemble.</div>
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10 Animals You Won't Believe Humans Eat Alive 2014

10. Fruit Bats On the tiny island of Guam, in the western Pacific Ocean, locals like to indulge in a little “kå'kå'du fanihid...

Palitaw Recipe

Palitaw or Palitao is a sweet sticky rice dessert made from glutinous rice dough.
 
 
 
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INGREDIENTS</div>
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<li>2 1/2 cups Glutinous Rice Flour</li>
<li>1 cup Water</li>
<li>2 cup Shredded Coconut</li>
<li>1 cup Sugar</li>
<li>1/2 cup Sesame Seeds</li>
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COOKING TIME : 10 minutes 
 
 
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<li>Toast the sesame seeds until light golden brown. Ground or pound as finely as possible. Cool and mix with the sugar. Set aside.</li>
<li>Make a glutinous rice dough by mixing the flour and water.</li>
<li>Using an ice cream scooper, portion the dough into small balls.</li>
<li>Boil a pot of water. Shape each ball into 2 inch cylinder, then flatten to make like an oval shaped disc.</li>
<li>Shape each ball into 2 inch cylinder, then flatten to make like an oval shaped disc and drop one by one on the boiling water. Once they float to the surface, scoop them out and dredge on shredded coconut.</li>
<li>Serve with the sugar-sesame seeds mixture on a separate plate.</li>
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Palitaw Recipe

Palitaw or Palitao is a sweet sticky rice dessert made from glutinous rice dough. INGREDIENTS 2 1/2 cups Glutinous Rice Flour ...

Mussel Soup (Sinabawang Tahong) Recipe

Filipino Style Recipe: Sinabawang Tahong or Mussel Soup is another seafood dish that usually served by Filipinos. This is similar to Halaan Soup. Another simple recipe but very healthy. 
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Ingredients : 
 
 
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<li>500 grams fresh mussels(tahong)</li>
<li>3 cloves garlic, minced</li>
<li>1 onion, sliced</li>
<li>1 thumb-sized ginger, finely sliced</li>
<li>3 fresh tomatoes, chopped</li>
<li>8 oz Sprite Cola</li>
<li>1 tablespoon vegetable oil</li>
<li>2 tablespoons fish sauce(patis)</li>
<li>salt and pepper to taste</li>
<li>1-2 bundle water spinach(kangkong)</li>
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Procedures : 
 
Part 1 
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<li>Wash the mussel thoroughly and drain.</li>
<li>Place the mussel in a bowl with water and salt.</li>
<li>Cover for several hours or overnight. This will allow the clams to expel sand.</li>
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Part 2 
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<li>In a pot, heat oil and saute garlic, onion and ginger.</li>
<li>Add tomatoes and saute until soften.</li>
<li>Add mussel and stir fry for 2 minutes.</li>
<li>Add sprite soda and simmer until shells are opened. Add water if necessary.</li>
<li>Add fish sauce and adjust seasoning with salt and pepper.</li>
<li>Add water spinach and simmer for 2 minutes.</li>
<li>Remove from heat then serve.</li>
</ul>

Mussel Soup (Sinabawang Tahong) Recipe

Filipino Style Recipe: Sinabawang Tahong or Mussel Soup is another seafood dish that usually served by Filipinos. This is similar to Halaan ...

10 invasive species for eating

After a recent report about invasivores, people who eat invasive species for the express purpose of controlling the species so they don't devastate ecosystems, a representative from Roger Williams University contacted me and told me they had done research on eating invasive species and had come up with a list of invasive species that can be eaten. I thought it would be interesting to share the list with you. I've also tracked down recipes for them.  <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEino-yMmyWQPRsRifXAZKQ6maFlKRlJWLfxeoshkZXqtKhNRvO5FiJbPYxv2b0jffEY6np0uMLkf5xGbO-w55u8i4LJ5HD1jdNvjCbFTkFRreQ0ddiE7W0cjFE2c6f-kQ4jhBjBfFHg_v0/s1600/InvasiveSpecies_SamSebren.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="303" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEino-yMmyWQPRsRifXAZKQ6maFlKRlJWLfxeoshkZXqtKhNRvO5FiJbPYxv2b0jffEY6np0uMLkf5xGbO-w55u8i4LJ5HD1jdNvjCbFTkFRreQ0ddiE7W0cjFE2c6f-kQ4jhBjBfFHg_v0/s320/InvasiveSpecies_SamSebren.jpg" width="320" /></a></div> 1. Lionfish. Lionfish Romesco Stew (www.illinoisbowfishing.net/Recipes.html) was featured in The Washington Post last summer. It was also called the sustainable "it" seafood conservationists say more people should begin eating.  2. Asian carp. The Bowfishing Association of Illinois has a recipe for Smoked Asian Carp (www.illinoisbowfishing.net/Recipes.html) that can be prepared two ways - savory or sweet. You'll have to scroll half way down the page to find the specific recipes.  3. Brassica rapa (aka turnip mustard or field mustard). The Selfsufficientish blog has information about this invasive plant species and a recipe for Simple Mashed Turnips (www.selfsufficientish.com/turnip.htm).  4. American cannonball jellyfish. Apparently eating jellyfish is common in Asia. (I didn't know they were edible.) The Georgia Department of Natural Resources (<a class="hft-urls" href="http://crd.dnr.state.ga.us/content/displaycontent.asp?txtDocument=347" style="background-color: white; color: #000099; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 14px; text-decoration: none;">http://crd.dnr.state.ga.us/content/displaycontent.asp?txtDocument=347</a>) has some instructions on how to prepare jellyfish to be added to salad or served alongside vegetables.  5. Kudzu. I found several suggestions for kudzu on Granpappy's Basic Recipes (www.grandpappy.info/rkudzu.htm). Both the leaves and the blossoms can be used to create teas, salads and even wine.  6. Bullfrog. In France, frog legs are considered a treat. I'm not so sure I'd want to give them a try, but garlic makes everything better so maybe this recipe for Garlic Frogs Legs (www.food.com/recipe/garlic-frogs-legs-14089) might make them seem more palatable.  7. Feral pigs/wild boar. If you're a skilled hunter and want to help thin out the invasive pig and boar population, you might as well make a meal out of your kill, right? Texas Gourmet has a recipe for Sugar Cured Feral Hog (www.texasgourmet.com/cookbook-sub.php?icookId=12) that is cooked in a BBQ pit.  8. European green crab. Green crabs can be used in most crab recipes, although they are smaller than many crabs so getting enough meat can be time-consuming. Try Green Crab Enchiladas (www.bigoven.com/recipe/93371/green-crab-enchiladas) from Big Oven or Green Crab Soup (www.epicurious.com/recipes/member/views/GREEN-CRAB-SOUP-1201806) from Epicurious.  9. Rusty crayfish. The only time I've ever eaten crayfish (also called crawfish) was in New Orleans in an etouffee. I'd try Emeril's Crawfish Etouffee recipe (www.foodnetwork.com/recipes/emeril-lagasse/crawfish-etouffee-recipe/index.html) if you've got an overabundance of rusty crayfish you're looking to cook up and eat.  10. Rabbit. I've eaten rabbit in restaurants. It's got one of those "tastes like chicken" flavors but a bit gamier. The one time it was served on the bone, I could clearly see the shape of the little rabbit leg, and it kind of ruined the dish for me. So, I suggest if you don't want to think about eating rabbit while you are eating it, go boneless. Try this Hassenpfeffer (rabbit stew) recipe (<a class="hft-urls" href="http://allrecipes.com//Recipe/hasenpfeffer-rabbit-stew/Detail.aspx" style="background-color: white; color: #000099; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 14px; text-decoration: none;">http://allrecipes.com//Recipe/hasenpfeffer-rabbit-stew/Detail.aspx</a>) from allrecipes.com.

10 invasive species for eating

After a recent report about invasivores, people who eat invasive species for the express purpose of controlling the species so they don'...

Masarap na ulam ngayong martes?

<div class="separator" style="clear: both; text-align: center;">Ang tinola o tinolang manok (Ingles: chicken ginger stew with green papaya) ay isang uri ng pagkaing Pilipino na may sabaw at sahog na laman ng manok, gulay, luya at luntiang papaya. Tinotola rin ang isda o iba pang karne.</div><div class="separator" style="clear: both; text-align: center;"> </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT5UatqFJM1Inzalix1rkozpXkPx3A-YAJOFgc0vngbIw04Psz8QzEf2ZGjMROERq_mCrYqpr_kVynZ_Sx39Ow333wpk_98W33za2V36rXIQSYbhMpwCqONZ1_4Ptq4aZFbwHsKvtszMA/s1600/chicken+tinola.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT5UatqFJM1Inzalix1rkozpXkPx3A-YAJOFgc0vngbIw04Psz8QzEf2ZGjMROERq_mCrYqpr_kVynZ_Sx39Ow333wpk_98W33za2V36rXIQSYbhMpwCqONZ1_4Ptq4aZFbwHsKvtszMA/s320/chicken+tinola.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"> </div><div class="separator" style="clear: both; text-align: center;"> </div><div class="separator" style="clear: both; text-align: left;">Ingredients</div><ul style="background-color: white; text-align: justify;"><li style="line-height: 19px; text-align: left;">1 kilo whole chicken (cut into parts or choice cuts of breast, thighs of wings).</li><li style="line-height: 19px; text-align: left;">2 1/2 cups young papaya or sayote</li><li style="line-height: 19px; text-align: left;">1/2 cup dahon ng sili</li><li style="line-height: 19px; text-align: left;">5 cups water</li><li style="line-height: 19px; text-align: left;">2 tablespoons ginger (roughly chopped)</li><li style="line-height: 19px; text-align: left;">1/2 head garlic (minced)</li><li style="line-height: 19px; text-align: left;">1 medium onion (diced)</li><li style="line-height: 19px; text-align: left;">3 tablespoons oil</li><li style="line-height: 19px; text-align: left;">2 tablespoons patis</li><li style="line-height: 19px; text-align: left;">pinch of salt and pepper</li></ul><div>Procedure</div><ol style="background-color: white; text-align: justify;"><li style="line-height: 19px; text-align: left;">In a casserole, heat oil and saute' garlic, onion and ginger.</li><li style="line-height: 19px; text-align: left;">Add the chicken and water.</li><li style="line-height: 19px; text-align: left;">Bring to a boil and lower fire, let simmer until chicken is cooked.</li><li style="line-height: 19px; text-align: left;">Pour in patis, salt and pepper to taste.</li><li style="line-height: 19px; text-align: left;">Add in papaya or sayote, allow to cook.</li><li style="line-height: 19px; text-align: left;">When ready to serve, put in dahon ng sili.</li></ol> <div> </div><div> </div>

Masarap na ulam ngayong martes?

Ang tinola o tinolang manok (Ingles: chicken ginger stew with green papaya ) ay isang uri ng pagkaing Pilipino na may sabaw at sahog na...

Cheese Pakora Recipe

<center><div style="text-align: center;"> </div><table border="0" cellpadding="0" cellspacing="0" style="background-color: white; font-family: Arial; text-align: center;"><tbody><tr><td><table border="0" cellpadding="0" cellspacing="0" style="width: 100%px;"><tbody><tr><td><table border="0" cellpadding="0" cellspacing="0" style="width: 87%px;"><tbody><tr><td class="tdnew" colspan="2" height="25" style="border: 1px solid rgb(0, 0, 0); padding-left: 5px;"><div style="text-align: center;">Cheese Pakora Recipe</div></td></tr><tr><td bgcolor="#ffffcc" class="rednew" style="border: 1px solid rgb(128, 0, 0); height: 27px; padding-left: 5px; white-space: nowrap;">Preparation Time      </td><td bgcolor="#ffffcc" class="rednew" style="border: 1px solid rgb(128, 0, 0); height: 27px; padding-left: 5px; text-align: center; white-space: nowrap;"><div style="padding-right: 5px; text-align: center;">10 Minutes</div></td></tr><tr><td bgcolor="#ffffcc" class="rednew" style="border: 1px solid rgb(128, 0, 0); height: 27px; padding-left: 5px; white-space: nowrap;">Cooking Time</td><td bgcolor="#ffffcc" class="rednew" style="border: 1px solid rgb(128, 0, 0); height: 27px; padding-left: 5px; text-align: center; white-space: nowrap;"><div style="padding-right: 5px; text-align: center;">10 Minutes</div></td></tr><tr><td bgcolor="#ffffcc" class="rednew" style="border: 1px solid rgb(128, 0, 0); height: 27px; padding-left: 5px; white-space: nowrap;">Difficulty</td><td bgcolor="#ffffcc" class="rednew" style="border: 1px solid rgb(128, 0, 0); height: 27px; padding-left: 5px; text-align: center; white-space: nowrap;"><div style="padding-right: 5px; text-align: center;">Easy</div></td></tr><tr><td bgcolor="#ffffcc" class="rednew" style="border: 1px solid rgb(128, 0, 0); height: 27px; padding-left: 5px; white-space: nowrap;">Rating</td><td bgcolor="#ffffcc" class="rednew" style="border: 1px solid rgb(128, 0, 0); height: 27px; padding-left: 5px; text-align: center; white-space: nowrap;"><div style="padding-right: 5px; text-align: center;">8.8 / 10 ( 11 votes)</div></td></tr><tr><td bgcolor="#ffffcc" class="rednew" style="border: 1px solid rgb(128, 0, 0); height: 27px; padding-left: 5px; white-space: nowrap;">Recipe Type</td><td bgcolor="#ffffcc" class="rednew" style="border: 1px solid rgb(128, 0, 0); height: 27px; padding-left: 5px; text-align: center; white-space: nowrap;"><div style="padding-right: 5px; text-align: center;">Veg.</div></td></tr></tbody></table></td></tr></tbody></table></td></tr></tbody></table></center> <a href="http://2.bp.blogspot.com/-P4i7gCZg3Oo/UkRpfnvoq_I/AAAAAAAAAXI/fehcu2B_gfE/s1600/paneer+tikka+last.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-P4i7gCZg3Oo/UkRpfnvoq_I/AAAAAAAAAXI/fehcu2B_gfE/s320/paneer+tikka+last.jpg" width="320" /></a> Ingredients  • 2 Cheese Cubes   • 2 Bread Slices   • 1 tbsp Corn flour   • 2 Green Chilies (finely chopped)   • 1 cup Gram Flour • 7 Curry Leaves   • Pinch of Baking Powder   • Pinch of Citric Acid   • 1 Onion (chopped)   • 1 tsp Red Chili Powder   • Salt How to make Cheese Pakora <table cellpadding="0" cellspacing="2" class="smallblack" style="background-color: white; color: black; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 12px; line-height: 18px; width: 100%px;"><tbody><tr valign="top"><td width="10">-</td><td>Cut the bread slices and cheese into cubes.</td></tr><tr valign="top"><td width="10">-</td><td>Make a thick batter with all the ingredients including cheese and bread.</td></tr><tr valign="top"><td width="10">-</td><td>Deep fry each bread piece until golden.</td></tr></tbody></table> Suggestions: - Serve hot with ketchup.

Cheese Pakora Recipe

Cheese Pakora Recipe Preparation Time 10 Minutes Cooking Time 10 Minutes Difficulty Easy Rating 8.8 / 10 ( 11 votes) Recipe Type V...

Kalamay Recipe

Kakanin or Native Delicacies are integral part of the Filipino food culture. 
 
Uniquely Filipino, these are sweet munchies or sometimes desserts made from rice, sweet rice or root vegetables that are slow cooked and usually made with coconut or coconut milk. 
 
 
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INGREDIENTS 
<ul>
<li>2 1/2 cups Glutinous Rice</li>
<li>4 cups Coconut Milk(or 1 can coconut milk plus enough water to make 4 cups)</li>
<li>3/4 cup Sugar</li>
<li>1/2 teaspoon anise seed(optional)</li>
<li>TOPPING</li>
<li>1 can Coconut Cream or 1 1/2 cups Kakang Gata</li>
<li>250 grams Brown Palm Sugar or Dark Brown Sugar</li>
<li>Banana Leaves, heated</li>
<li>Vegetable or Canola Oil</li>
</ul>
 
COOKING TIME : 40 minutes 
<ul>
<li>Dissolve the sugar in the coconut milk and put in a pot. Add the anise seeds.</li>
<li>Wash the glutinous rice and pour into the coconut milk and sugar mixture.</li>
<li>Bring to a boil, then turn the heat down to simmer for about 15-20 minutes or until the liquid is fully absorbed by the rice.</li>
<li>On a separate pan over medium heat, put the Coconut cream and Palm sugar and cook stirring continuously until the liquid has reduced in half.</li>
<li>Assemble the Kalamay in a baking dish. Place the banana leaves at the bottom, and brush with oil. Spread the cooked sweet rice onto the leaves and flatten evenly.</li>
<li>Spread the topping onto the sweet rice and bake on a 350 degrees F, pre-heated oven for 20 - 25 minutes.</li>
<li>Cool for 30 minutes before serving.</li>
</ul>

Kalamay Recipe

Kakanin or Native Delicacies are integral part of the Filipino food culture. Uniquely Filipino, these are sweet munchies or sometimes dess...

Ginataang Alimasag Recipe

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Ginataang Alimasag is a savory crab dish in creamy coconut sauce with vegetables depending on one's personal choice.</div>
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You will find a lot of different versions of this recipe, but they're practically the same except for the vegetable that comes with it.</div>
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The base ingredients are crabs, coconut cream or kakang gata, garlic, onion, ginger and your choice of seasoning between fish sauce (patis) or shrimp paste (bagoong).</div>
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Basically, you want vegetables that can soak up and absorb the richness and creaminess of the sauce, or any of your favorite vegetables will do.</div>
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Ingredients : </div>
<ul>
<li>3 medium uncooked sand crabs (approx. 1kg)</li>
<li>2 big cloves garlic, crushed</li>
<li>1 thumb size peeled ginger, sliced</li>
<li>1 medium onion, sliced</li>
<li>1/2 pumpkin (deseeded/peeled/cubed)</li>
<li>150g string beans, cut slanted into 2 parts each</li>
<li>3x small cans coconut milk (165ml each) or 1 large can</li>
<li>1 1/2 tbspn fish sauce (patis)</li>
<li>pinch of pepper</li>
</ul>
<div>
Preparing the crabs : 
 
<ul>
<li>Rinse the crabs in cold water, snap of the claws from the body.  Take out the triangle bottom parts on the underside of the crabs.  Using a metal nutcracker, slightly crack the claws and thick limbs.</li>
<li>Using your knife, cut the crab on its underside with the thickest part of your knife facing the mouth of the crab, use firm pressure.  Once the knife is halfway, use the palm of your hand to slowly tap the top of the knife to cleanly cut the top shell.</li>
<li>Make sure you divide the crabs dead centre, don’t rinse the crab pieces.</li>
<li>Pile all the crab parts in a large container and set aside.</li>
</ul>
 
 
Cooking Procedure : 
 
<ul>
<li>Heat oil, sauté garlic, ginger, onion and cook till onion slices are translucent.</li>
<li>Add crab pieces and stir till well combined.  Cook till the crabs are slightly turning red in colour.</li>
<li>Pour in coconut milk and pepper, bring to boil, lower heat and let it simmer, add fish sauce.  Carefully stir the crabs for even cooking.  Once the crabs turns bright orangey red, they are cooked.</li>
<li>Remove the crabs from the broth and set aside.</li>
<li>Add the pumpkin pieces and string beans and let it all simmer till the pumpkin pieces are cooked through but not too soft.  Simmer for approximately 10-15 minutes, uncovered.</li>
<li>Combine the cooked crab pieces and let it simmer for another 3-5 minutes. Stir carefully to distribute the sauce evenly to the crab pieces.  Carefully place the crab pieces first to your serving plate/bowl and pour over the sauce and vegetable pieces.</li>
</ul>
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<ul>
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Ginataang Alimasag Recipe

Ginataang Alimasag is a savory crab dish in creamy coconut sauce with vegetables depending on one's personal choice. You will fin...

Laing Recipe

This Laing recipe or Bicol laing is a dish indigenous to the Bicol province.
Rich and creamy, it's made from dried taro or gabi leaves and coconut milk. 
 
 
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INGREDIENTS 
<ul>
<li>4 cups Dried Taro Leaves</li>
<li>1/2 pound Pork loin or shoulders, boiled and cut in strips</li>
<li>2 cans Coconut Milk</li>
<li>1 piece Long Chili Peppers, cut in strips</li>
<li>3 cloves of Garlic, minced</li>
<li>1 medium Onion, chopped</li>
<li>1 teaspoon Salt</li>
<li>1 thumbsize Ginger, cut in strips</li>
<li>2 tablespoons Sauteed Shrimp Paste(Bagoong Alamang)</li>
<li>1 tablespoon Cooking Oil for sauteing</li>
</ul>
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 </div>
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COOKING TIME : 20 minutes 
 
<ul>
<li>Saute the garlic, onion and ginger in cooking oil. Add the pork and cook for 2 minutes.</li>
<li>Add the rest of the ingredients and let it simmer for 15 - 20 minutes, stirring from time to time.</li>
<li>Cook until the taro leaves have fully absorbed the coconut milk and almost rendering fat.</li>
<li>Serve with rice.</li>
</ul>
</div>

Laing Recipe

This Laing recipe or Bicol laing is a dish indigenous to the Bicol province. Rich and creamy, it's made from dried taro or gabi leaves a...

Pancit Molo Recipe

Pancit Molo is a popular wonton dumpling soup that originated from Molo, Iloilo City. 
 
The Pansit Molo soup is usually made with chicken broth and the dumplings are made with ground pork, chicken and shrimp. 
 
The dumpling is considered the noodle here, or pancit, though, some people add Sotanghon noodles to make it a more hearty meal. 
 
 
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INGREDIENTS 
<ul>
<li>15 - 20 pcs. Siomai or Dumplings</li>
<li>2 pounds Chicken</li>
<li>1 medium Carrots, chopped</li>
<li>3 stalks Green Onions, chopped</li>
<li>2 cloves Garlic, minced</li>
<li>2 medium Onion, chopped</li>
<li>1 thumbsize Ginger, chopped</li>
<li>1/2 teaspoon Ground Pepper</li>
<li>2-3 tablespoons Salt</li>
<li>1 tablespoon Cooking Oil</li>
<li>3 stalks Green Onions, chopped, for garnish</li>
<li>1/2 head garlic, minced and fried, for garnish</li>
</ul>
<div>
COOKING TIME : 30 minutes 
 
<ul>
<li>Boil the chicken with the one piece onion on a pot with 2 quarts of water. Just before it boils, scoop and discard the foamy protein that floats on top.</li>
<li>Take out the chicken and shred the meat. Set aside.</li>
<li>Saute the garlic, onion and ginger. Add the chicken pieces and carrots and saute for 2 minutes.</li>
<li>Add the chicken broth, bring to a boil and season with salt and pepper.</li>
<li>Drop the dumplings one at a time, stirring occasionally.</li>
<li>Turn the heat down, and simmer for 15 to 20 minutes or until dumplings are cooked.</li>
<li>Garnish with green onion and fried garlic on top before serving.</li>
</ul>
</div>

Pancit Molo Recipe

Pancit Molo is a popular wonton dumpling soup that originated from Molo, Iloilo City. The Pansit Molo soup is usually made with chicken br...

Ampalaya Guisado Recipe

Ampalaya Guisado is a simple vegetable dish made by sauteing bitter gourd in garlic, onion and tomatoes and finished off by topping with beaten egg. 
 
Ampalaya or Bitter gourd is a tropical vegetable that has a strong bitter taste. 
 
The health benefits, though, should compensate for the taste. It is known to lower sugar levels and thus, good for diabetics. Also effective in treating hypertension, constipation, and the juice is said to be a good blood purifier.
 
 
 
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INGREDIENTS 
<ul>
<li>2 pieces Ampalaya, cut in half, seeded and sliced into 1/4" crosswise</li>
<li>2 pieces tomatoes, cut in wedges</li>
<li>1/2 pound pork, pre-boiled and cubed</li>
<li>2 pieces whole eggs, scrambled</li>
<li>2 cloves garlic, minced</li>
<li>1 medium onion, chopped</li>
<li>1 tablespoon Fish sauce</li>
<li>1 1/2 cup broth</li>
<li>1 teaspoon ground pepper</li>
<li>2 tablespoons cooking oil, for sauteing</li>
</ul>
 
 
<div>
COOKING TIME : 20 minutes 
 
<ul>
<li>Saute the garlic, onion and tomatoes. Add the pork and saute for a minute.</li>
<li>Add the ampalaya and the fish sauce.</li>
<li>Pour in the broth and cover to let it boil, then turn the heat down to simmer for 5-10 minutes until the vegetables are cooked but still firm.</li>
<li>Season with pepper.</li>
<li>Pour the beaten eggs on top and do not stir. Let it cook for a minute before turning the heat off.</li>
<li>Serve with rice.</li>
</ul>
</div>

Ampalaya Guisado Recipe

Ampalaya Guisado is a simple vegetable dish made by sauteing bitter gourd in garlic, onion and tomatoes and finished off by topping with bea...

Pancit Palabok Recipe

Noodles are cooked by boiling for a few minutes or blanching until soft and edible but not soggy, before assembling on a plate. 
 
Unlike the Pancit Bihon or Pancit Canton where everything is cooked together and ready to eat once you take it out of the pan, this dish is quite tedious to make. 
 
Each topping is cooked separately and assembly is necessary. 
 
 
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<div>
INGREDIENTS</div>
<div>
<ul>
<li>8 oz Rice Noodles or Bihon</li>
<li>1/2 pound Shrimps, shelled and deveined, and cooked</li>
<li>2-3 piecesTinapa or Salted Smoked Fish, cooked, deboned and flaked</li>
<li>1/4 pound ground pork</li>
<li>3 tablespoons Achuete (Annato) Seeds</li>
<li>3-4 stalks Green Onions, sliced fine</li>
<li>6 cloves Garlic, minced and fried</li>
<li>3 tablespoons Cornstarch, dissolved in 1/4 cup water</li>
<li>5 cups Water</li>
<li>2 tablespoons Fish Sauce or Patis</li>
<li>1/2 teaspoon Ground Pepper</li>
<li>3-4 Eggs, boiled, shelled and cut in wedges</li>
<li>1/4 cup Cooking Oil</li>
</ul>
</div>
<div>
 </div>
<div>
COOKING TIME : 30 minutes 
<ul>
<li>Boil the noodles in a water for 2-3 minutes or until the noodles are soft but not soggy. Drain the noodles and set aside.</li>
<li>In a small pan, steep the achuete seeds on the heated oil to extract the color. Strain, and leave 2 tablespoons oil on the pan.</li>
<li>Using 2 tablespoons of the oil, fry the ground pork with a teaspoon fish sauce until golden brown. Set aside.</li>
<li>Using a separate pan, boil the shrimp shells with the water for 3-4 minutes, strain and dispose the shells.</li>
<li>Thicken with the cornstarch mixture and add the remaining achuete oil.</li>
<li>Stir in 2 tablespoons Tinapa flakes, and season with ground pepper.</li>
<li>Assemble on a plate in this order :</li>
</ul>
<ol>
<li>Noodles</li>
<li>Sauce</li>
<li>Tinapa Flakes</li>
<li>Shrimp</li>
<li>Ground Meat</li>
<li>Fried Garlic</li>
<li>Boiled Egg</li>
<li>Green Onion</li>
</ol>
</div>

Pancit Palabok Recipe

Noodles are cooked by boiling for a few minutes or blanching until soft and edible but not soggy, before assembling on a plate. Unlike the...

Pancit Malabon Recipe

The Pancit Malabon recipe starts with a rice noodle dish, topped with a shrimp-flavored yellow sauce and assorted seafoods. 
 
It is made much like the Pancit Palabok, but the sauce is not as thick. 
 
The name is from the place it is popularized - Malabon in Metro Manila, known for its fishponds or Palaisdaan. 
 
 
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INGREDIENTS 
<ul>
<li>8 oz Thick Rice Noodles or Cornstarch Noodles</li>
<li>1 1/2 pound Shrimps, shelled and deveined, and cooked</li>
<li>1 1/2 pound Squid, head separated, body cleaned and sliced</li>
<li>3 tablespoons Achuete (Annato) Seeds</li>
<li>3-4 stalks Green Onions, sliced fine</li>
<li>6 cloves Garlic, minced and fried</li>
<li>2 tablespoons Cornstarch, dissolved in 1/4 cup water</li>
<li>5 cups Water</li>
<li>2 tablespoons Fish Sauce or Patis</li>
<li>1/2 teaspoon Ground Pepper</li>
<li>3-4 Eggs, boiled, shelled and cut in wedges</li>
<li>1/4 cup Cooking Oil</li>
</ul>
<div>
 </div>
COOKING TIME : 30 minutes 
 
 
<ul>
<li>Boil the noodles in a water for 2-3 minutes or until the noodles are soft but not soggy. Drain the noodles and set aside.</li>
<li>In a small pan, steep the achuete seeds on the heated oil to extract the color. Strain, and leave 1 tablespoon oil on the pan.</li>
<li>Stir-fry the shrimps and squid for 1-2 minutes, then add a teaspoon of fish sauce. Set aside.</li>
<li>Using a separate pan, boil the shrimp shells with the water for 3-4 minutes, strain and dispose the shells.</li>
<li>Thicken with the cornstarch mixture and add the remaining achuete oil.</li>
<li>Assemble on a plate in this order :</li>
</ul>
<ol>
<li>Noodles</li>
<li>Sauce</li>
<li>Shrimp</li>
<li>Squid</li>
<li>Fried Garlic</li>
<li>Boiled Egg</li>
<li>Green Onion</li>
</ol>
 
 
<div>
 </div>
<div>
 </div>

Pancit Malabon Recipe

The Pancit Malabon recipe starts with a rice noodle dish, topped with a shrimp-flavored yellow sauce and assorted seafoods. It is made muc...

How to make perfect grilled chicken

Grilling can be a fun, family activity during weekends. Spend your lazy afternoons in your backyard, and take out those grillers for a grilled chicken for your dinner.  Learning how to grill is not as hard as you would see on television. All you need is the proper temperature for your griller especially if you are using an electric grill. Nevertheless, if you have the conventional griller, try to find some dried wood or charcoal. Ignite the coals or wood by placing crumpled papers below each coal and then set the papers on fire. Do not pour gasoline on the coals or dried wood. The smoke coming from the coals will give a gasoline-like aroma to your grilled meat. These are your best weapons in grilling.  Choose the best part of the chicken. I usually use chicken thighs and legs since they are the fattiest parts of the chicken. These parts will yield a juicy, barbecued chicken. Although these may sound unhealthy, the taste is incredibly delicious. Some would still prefer grilling chicken breasts with the skins on.  Before you start grilling your chicken, do not forget to marinate them at least overnight. Yes, overnight. This is because the longer you marinade your meat, the better absorption of flavors happens. I prefer to use store-bought marinades as these save much preparation time in the kitchen. The downside of most ready-made marinades is their high sodium content. But if you have time, you can make your own marinade from scratch. In the recipe below, the marinade and the chicken were simmered together to speed up the process of grilling and also to let the flavors marry together. I like Asian-style marinades such as this:  For every kilo of chicken:  � cup light soy sauce (available in the Asian section of grocery stores)  2-3 tablespoons of freshly squeezed lemon or lime juice  4 tablespoons brown sugar  1 medium stalk of lemon grass (pounded)  3 cloves crushed garlic  1 teaspoon sesame oil (optional)  Combine all the above ingredients in a heavy skillet and let it boil for two minutes. Add in the chicken and simmer for another five minutes. Drain the chicken in a colander and reserve the marinade for basting during grilling. Basting is necessary so that the chicken won�t dry out. The marinade can also be made as a sauce by making a basic roux. This is simply done by placing a tablespoon of butter on a non-stick pan and let it cook for minutes. Pour over the marinade and whisk until the sauce thickens. Taste the sauce and adjust the seasonings accordingly.  <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCW4qvGHQo3VIOsAG338wppcW4yLw3CxUsyFdGpoWrqahnrG1oJFq9zxA1_mqtrmk8-DyOnPJ51dVbFQ4-Bdb-UCD3KEcBU6_GDTZbNEX_ArFSd8NZejIbcGDlum8GKGI7BNe6w3ZxbZU/s1600/gchicken.jpg" imageanchor="1" style="background-color: white; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 14px; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCW4qvGHQo3VIOsAG338wppcW4yLw3CxUsyFdGpoWrqahnrG1oJFq9zxA1_mqtrmk8-DyOnPJ51dVbFQ4-Bdb-UCD3KEcBU6_GDTZbNEX_ArFSd8NZejIbcGDlum8GKGI7BNe6w3ZxbZU/s400/gchicken.jpg" width="400" /></a></div> You can also opt to make a dry, rub marinade. This dry rub is comprised of herbs and spices and a little oil. For chicken, dried or fresh tarragon and rosemary blends together very well. If you want a spicier, grilled chicken, add a pinch of chili powder and cayenne pepper. There are limitless marinades for grilled chicken. A little imagination and creativity are the keys. Make sure that when grilling the chicken, never let the flame flare up. This will result in burnt chicken. This does not appeal both to the eyes and to the palate. If this occurs, sprinkle a little water over the flame. Some also like their grillers to be covered during the grilling process.  Personally, I liked mine uncovered. There is just something about the smoke which is, for me, the essence of grilling. Grilled foods are best served warm, right off the grill with some salads or other vegetables of your choice. <div class="separator" style="clear: both; text-align: center;"> </div>

How to make perfect grilled chicken

Grilling can be a fun, family activity during weekends. Spend your lazy afternoons in your backyard, and take out those grillers for a grill...

Biko Recipe

Biko is the quintessential Filipino native delicacy.

It is made from glutinous rice that is first partially cooked, then mixed with coconut milk until very thick in consistency.
 
 
 
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INGREDIENTS 
<ul>
<li>2 cups Glutinous Rice</li>
<li>2 cups Water</li>
<li>2 cups Coconut Milk</li>
<li>2 cups Brown Sugar</li>
<li>TOPPING</li>
<li>Latik</li>
<li>Banana Leaves, lightly heated</li>
</ul>
<div>
COOKING TIME : 40 minutes 
 
<ul>
<li>Wash the glutinous rice, set in a pot and add the water.</li>
<li>Bring to a boil, then turn the heat down to simmer until the liquid is fully absorbed by the rice.</li>
<li>On a separate pan over medium heat, dissolve the brown sugar in the coconut milk, let it boil until thick.</li>
<li>Add the cooked rice and mix until very thick consistency.</li>
<li>To assemble, place the banana leaves at the bottom, and brush with oil, spread the sticky sweet rice on the leaves and flatten evenly.</li>
<li>Cut in squares (if using square serving dish) or like a pizza (if on a round dish), spread the latik on the center of each slice.</li>
</ul>
</div>

Biko Recipe

Biko is the quintessential Filipino native delicacy. It is made from glutinous rice that is first partially cooked, then mixed with coconut...

5 Great Websites for Grill Recipes

You have found the perfect grill, selected the tools you want to use when grilling and chosen a reason to fire up your new grill. The new burning question on your mind is What should I cook? There are many, many websites on the internet that have barbeque recipes and searching through all of them is time consuming. Listed below are five fantastic websites that you will find yourself going to time and time again for culinary inspiration. Peruse the sites yourself and add them to your favorites. You will not be sorry that you did.  <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwxuoCsW6HuKN0A14Dv1SngKM4eg2hhFTma8tRwX_bc-Z9fRE1kbNzQAj-DwIOJ1vDgYjxB3BcaZAdk6oMg0rzfR316bucRoEvPPhvU71xgTTWD6WAz9OX3fNxpV6l4357Tg9r9fNMJ8U/s1600/bike.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwxuoCsW6HuKN0A14Dv1SngKM4eg2hhFTma8tRwX_bc-Z9fRE1kbNzQAj-DwIOJ1vDgYjxB3BcaZAdk6oMg0rzfR316bucRoEvPPhvU71xgTTWD6WAz9OX3fNxpV6l4357Tg9r9fNMJ8U/s320/bike.JPG" width="320" /></a></div> 1.www.foodnetwork.com  This particular website has a specific tab located at the top of the home page that concerns all things grilling related. Alton Brown offers a crash course on barbeque basics, including a video called How to Grill Like a Pro.If you are already familiar with the basic aspects of cooking on a grill, you can skip that part and head right to Bobby Flays section that includes his ten best recipes. The website includes different toppings for hotdogs and choosing vegetables that are in season to keep your meals fresh and interesting. If you are tired of the same old pasta salads that you have been making for years, the site offers 100 pasta salad recipes as well. Food Networks site is full of fun and inspirational techniques and recipes to keep you grilling all year long.  2.www.womansday.com  There is a tab at the top of the homepage that is labeled Food and Recipes. If you click on this tab, you will be brought to a page that has a search box for the recipes. Typing Grill into the search section yields 78 results. The recipes include everything from chicken to grilled banana splits. This is a versatile site that is user friendly.  3.www.goodhousekeeping.com  At the upper right hand side of this site there is a search engine. You can choose to search the whole site or simply the recipes by clicking on the recipes tab over the search box. Simply typing the word barbeque into the search field yielded 584 recipes. Paula Deen has recipes on the website as well as the Barefoot Contessa. There is also an advanced search option that allows the user to select the different ingredients that they want to use. For example, clicking on the boxes for beef, all vegetables and burgers brings up 19 results to choose from. This is a great way to use what you already have to prepare a fun meal.  4.www.bbqrecipesecrets.com  This website is run by Barbeque Bob Quinn and is brimming with information on all things barbeque. There are sauce recipes, food recipes, articles and videos. This is a fantastic page and includes recipes such as a tomato less barbeque sauce, barbequed duck and many other inventive and interesting recipes.  5.www.recipes.com  This is a recipe search engine that will direct you to many other sites online. They are sponsored websites so the results of the search word grilling will bring you to sites such as Hebrew National and Kraft as well as specific websites devoted to grilling. This is a great site to use to add to your recipe collection, but to find what you want may take some time due to having so many choices of links to explore.  Wherever you begin your search for the perfect barbeque recipes, you will definitely find a plethora of options on any of these five sites. The most difficult part will be which technique to try first.

5 Great Websites for Grill Recipes

You have found the perfect grill, selected the tools you want to use when grilling and chosen a reason to fire up your new grill. The new bu...

Alaskan King Crab-Amazingly Delicious Seafood

Alaskan king crab is the most impressive types of crabs available in Alaska. There are three varieties of crab available in Alaska: the red king crab, the blue king crab, and the golden king crab. These species are caught commercially. Alaska seafood is famous for crabs. Cooking crabs is the most amazing experience. The person who likes to have Alaska seafood shellfish is the first choice. It is the first privilege. All the types of shellfish that are available in market crab is the first choice. It is highly appreciated and is very much in demand. Shellfish is very much large because of its large size cooking it is very much amazing experience. Shellfish is quite large and sweet and having large texture. Among all the shellfish Alaskan king crab is the most delicious one.  Alaskan king crab is 10 kg in weight approximately. So if want a party so it is quite good option for dinner. Now it is having very many facilities that you can order seafood online. If you are a seafood lover than you must have experience in fishing. Alaskan king crab fishing is very much dangerous task. The fishing season is very much short so good crabbers can catch it in a very much short time. It is very much exciting job to watch them at that time. But most of the people do not get a chance to do that.  <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibTKB55ajTzlTAj7OXUzSZfowRu4SH5oqvJQ5vpVtSsyV1NA_Gncr0gMYjmyX91qynvlJtB7XzMO3nf7FipgTo7aknZDiPBM-dFJ6ev8o4f57zgsVK2kiWxq88w7GoV2dg-e6KBZWoMD0/s1600/Large-Alaskan-King-Crab.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibTKB55ajTzlTAj7OXUzSZfowRu4SH5oqvJQ5vpVtSsyV1NA_Gncr0gMYjmyX91qynvlJtB7XzMO3nf7FipgTo7aknZDiPBM-dFJ6ev8o4f57zgsVK2kiWxq88w7GoV2dg-e6KBZWoMD0/s320/Large-Alaskan-King-Crab.jpg" width="320" /></a></div> Alaska seafood supply comes with different adventures. So it is very much amazing to watch that environment. Most Alaska seafood has available frozen all the time. However Alaska king crab is available when it is actually harvested. The most popular harvesting months are October and January. In actual season it can be last for four days but can also range from one week to two weeks.  Now you can get the frozen seafood also. Which is having all the nutrition value? Frozen food suppliers are very much available in market. Alaska seafood is the most consumed meat in America. Some vegetarian people eat seafood even. So that they can consume protein value. Now Alaska seafood is very much easily available you can find it online also. So enjoy Alaskan king crab.

Alaskan King Crab-Amazingly Delicious Seafood

Alaskan king crab is the most impressive types of crabs available in Alaska. There are three varieties of crab available in Alaska: the red ...

Salami - Italian Dry Sausage

Salami (Salame in Italian) is yet another example of an Italian sausage tradition that has been abused by mass production and over processing. In America salami has been reduced to pre-sliced waxy discs on sandwiches and pizza that barely resembles their namesake. However just like many foods still made in their time-honored way in Italy, Salami (or Salame) is way beyond similarly named products found in most supermarkets.  Salami (Salame) is not one specific sausage; it is a generic term describing any type of encased (insaccati) meat product. The origin of the word comes from the Latin word "Salumen" which describes a mix of salted meats. Like many other Italian pork products, Salami has a long history even pre-dating ancient Rome. Over these centuries regional variations as well as preparation techniques have created various types of these sausages.  <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilxa_4PhIETiovfdGCCOUMGOpRxrUxzGyEq_y_SZarseh9Et-sxIm4lrcaIyLRX0t0ZluljooMiLACkDLreJ5nyDnYCW3Vq576pQ8kcnpbDdm4_lk6HJ8Nz40pzMerT57MtAwWOl-V8SY/s1600/salami_salume.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilxa_4PhIETiovfdGCCOUMGOpRxrUxzGyEq_y_SZarseh9Et-sxIm4lrcaIyLRX0t0ZluljooMiLACkDLreJ5nyDnYCW3Vq576pQ8kcnpbDdm4_lk6HJ8Nz40pzMerT57MtAwWOl-V8SY/s320/salami_salume.jpg" width="320" /></a></div> Each type of Salami (Salame) is made different then any other, that is why it is hard to describe a general production method. However they are all part of the same family of pork sausages and go through the same stages. Salami is differentiated by the fineness of the ground meat and each variety has a different type of meat consistency as well as a different spice mix. However all salami is made with pork, which has been blended with a particular ratio of high quality pork fat. Favorite spices and flavorings include salt, pepper, garlic, wine, mace, fennel and sometimes cinnamon. Some preservatives are used, but only in amounts allowed by food purity laws and some salami is also colored. Once these meat and spice combinations are blended and packed in natural or synthetic (for cooked salami) casings, the sausage is aged in dark cool cellars.  Salami can be prepared in either fresh, cooked or dry-cured varieties. Dry-cured salami (often seen hanging in markets, butcher shops or Italian grocerias) is ready to eat once it is sliced, while the fresh variety must be cooked beforehand. Both fresh and cooked varieties do not have a long shelf life and must be eaten shortly after slicing. All varieties of salami should share some certain characteristics: the meat must be well compacted with a red/pink interior speckled with fine grains of white fat. Much like another famous sausage Mortadella di Bologna, these fat bits should not separate from the meat when sliced.

Salami - Italian Dry Sausage

Salami (Salame in Italian) is yet another example of an Italian sausage tradition that has been abused by mass production and over processin...

Pinoy Leche Flan Recipe

Ang leche flan (Ingles: caramel custard) ay isang minatamis na lutuing gawa sa gatas, prutas narangha, kape at mga itlog. May mga leche flan na gumagamit lamang ng pula ng itlog sa halip na buong itlog o kasama ang puti ng itlog.
 
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Leche Flan Ingredients: 
1 can (390g) evaporated milk 
1 can (390g) condensed milk 
10 egg yolks 
1 teaspoon of vanilla extract or lemon essence 
For the caramel: 
1 cup sugar 
3/4 cup water 
 
Leche Flan Cooking Instructions: 
In a saucepan, mix the sugar & water. Bring to a boil for a few minutes until the sugar caramelize. 
Pour the caramelized sugar into aluminum moulds - you can use any shape: oval, round or square. Spread the caramel on the bottom of the moulds. 
Mix well the evaporated milk, condensed milk, egg yolks and vanilla by hand or blender. 
Gently pour the mixture on top of the caramel on the aluminum moulds. Fill the moulds to about 1 to  1 1/4 inch thick. 
Cover moulds individually with aluminum foil. 
Steam for about 20 minutes (the traditional way to make Leche Flan is by open-air steaming on either an open cooking fire or stove top) OR 
Bake for about 45 minutes. Before baking the Leche Flan, place the moulds on a larger baking pan half filled with very hot water. Pre-heat oven to about 370 degrees before baking. 
Let cool then refrigerate. 
To serve: run a thin knife around the edges of the mould to loosen the Leche Flan. Place a platter on top of the mould and quickly turn upside down to position the golden brown caramel on top. 
 
Cooking Tips: 
You can tell when the Leche Flan is cooked by inserting a knife -if it comes out clean, it is cooked.

Pinoy Leche Flan Recipe

Ang leche flan (Ingles: caramel custard) ay isang minatamis na lutuing gawa sa gatas, prutas narangha, kape at mga itlog. May mga leche flan...