Bucatari de 5 stele

Slideshow-ul meu It's official! Five Star Top Chef Community's forum is now live! Slideshow-ul meu https://youtu.be/EKh-7Gl9LI4

2015-10-12T03:51:00.001-07:00

It's official! Five Star Top Chef Community's forum is now live!For those who register, take a few moments to read the forum rules.Get in and start sharing your recipes with the world! Chefs and gourmets around the world can interact with one another by sharing food pictures. http://www.bucatari5stele.com/ http://bucatari5stele.blogspot.ro/?view=flipcard https://www.facebook.com/groups/471444512918020/

2015-09-12T15:49:00.002-07:00

It's official! Five Star Top Chef Community's forum is now live!For those who register, take a few moments to read the forum rules.Get in and start sharing your recipes with the world! Chefs and gourmets around the world can interact with one another by sharing food pictures. http://www.bucatari5stele.com/ http://bucatari5stele.blogspot.ro/?view=flipcard https://www.facebook.com/groups/471444512918020/

2015-09-12T15:39:00.000-07:00

It's official! Five Star Top Chef Community's forum is now live!For those who register, take a few moments to read the forum rules.Get in and start sharing your recipes with the world! Chefs and gourmets around the world can interact with one another by sharing food pictures. http://www.bucatari5stele.com/ http://bucatari5stele.blogspot.ro/?view=flipcard https://www.facebook.com/groups/471444512918020/

2015-09-12T15:29:00.000-07:00

It's official! Five Star Top Chef Community's forum is now live!For those who register, take a few moments to read the forum rules.Get in and start sharing your recipes with the world! Chefs and gourmets around the world can interact with one another by sharing food pictures. http://www.bucatari5stele.com/ http://bucatari5stele.blogspot.ro/?view=flipcard https://www.facebook.com/groups/471444512918020/

2015-09-12T15:22:00.001-07:00

It's official! Five Star Top Chef Community's forum is now live!For those who register, take a few moments to read the forum rules.Get in and start sharing your recipes with the world! Chefs and gourmets around the world can interact with one another by sharing food pictures. http://www.bucatari5stele.com/ http://bucatari5stele.blogspot.ro/?view=flipcard https://www.facebook.com/groups/471444512918020/

2015-09-12T15:05:00.000-07:00

It's official! Five Star Top Chef Community's forum is now live!For those who register, take a few moments to read the forum rules.Get in and start sharing your recipes with the world! Chefs and gourmets around the world can interact with one another by sharing food pictures. http://www.bucatari5stele.com/ http://bucatari5stele.blogspot.ro/?view=flipcard https://www.facebook.com/groups/471444512918020/

2015-09-12T14:59:00.000-07:00

It's official! Five Star Top Chef Community's forum is now live!For those who register, take a few moments to read the forum rules.Get in and start sharing your recipes with the world! Chefs and gourmets around the world can interact with one another by sharing food pictures. http://www.bucatari5stele.com/ http://bucatari5stele.blogspot.ro/?view=flipcard https://www.facebook.com/groups/471444512918020/

2015-09-12T14:55:00.001-07:00

It's official! Five Star Top Chef Community's forum is now live!For those who register, take a few moments to read the forum rules.Get in and start sharing your recipes with the world! Chefs and gourmets around the world can interact with one another by sharing food pictures. http://www.bucatari5stele.com/ http://bucatari5stele.blogspot.ro/?view=flipcard https://www.facebook.com/groups/471444512918020/

2015-09-12T14:52:00.000-07:00

It's official! Five Star Top Chef Community's forum is now live!For those who register, take a few moments to read the forum rules.Get in and start sharing your recipes with the world! Chefs and gourmets around the world can interact with one another by sharing food pictures. http://www.bucatari5stele.com/ http://bucatari5stele.blogspot.ro/?view=flipcard https://www.facebook.com/groups/471444512918020/

2015-09-12T14:45:00.000-07:00

It's official! Five Star Top Chef Community's forum is now live!For those who register, take a few moments to read the forum rules.Get in and start sharing your recipes with the world! Chefs and gourmets around the world can interact with one another by sharing food pictures. http://www.bucatari5stele.com/ http://bucatari5stele.blogspot.ro/?view=flipcard https://www.facebook.com/groups/471444512918020/

2015-09-12T14:42:00.000-07:00

It's official! Five Star Top Chef Community's forum is now live!For those who register, take a few moments to read the forum rules.Get in and start sharing your recipes with the world! Chefs and gourmets around the world can interact with one another by sharing food pictures. http://www.bucatari5stele.com/ http://bucatari5stele.blogspot.ro/?view=flipcard https://www.facebook.com/groups/471444512918020/

2015-09-12T14:17:00.000-07:00

It's official! Five Star Top Chef Community's forum is now live!For those who register, take a few moments to read the forum rules.Get in and start sharing your recipes with the world! Chefs and gourmets around the world can interact with one another by sharing food pictures. http://www.bucatari5stele.com/ http://bucatari5stele.blogspot.ro/?view=flipcard https://www.facebook.com/groups/471444512918020/

2015-09-12T14:15:00.003-07:00

Chefs and gourmets around the world can interact with one another by sharing food pictures.

2015-09-12T14:05:00.001-07:00

Chefs and gourmets around the world can interact with one another by sharing food pictures.

2015-09-12T14:02:00.001-07:00

It's official! Five Star Top Chef Community's forum is now live! For those who register, take a few moments to read the forum rules.Get in and start sharing your recipes with the world! http://www.bucatari5stele.com.

2015-05-13T14:46:00.001-07:00

Oua posate cu spanac sote

2014-06-18T07:02:00.000-07:00

Se topeste untul apoi se pune faina peste unt si se amesteca bine.Se pune lapte,separat se rade cascavalul,se amesteca cu sosul alb.Intro oala se fierbe apa si se pune un ou crud.Spanacul se prejeste in putin unt,sare,piper boia.
Pe o felie de toat prajita se pune spanacl soatat,peste spanac se pune oul fiert in apa.Peste ou se pune sosul alb si apoi verdeata.

2014-06-18T06:55:00.000-07:00

Foto can be found here: http://www.laurenslatest.com/cream-of-cauliflower-soup-buttermilk-biscuits/

Ingredients:

1 cauliflower
4 tbsp butter or margarine
1 1/2 tbsp flour
2 1/2 chicken stock
1 onion, peeled and chopped
2 medium egg yolks
2/3 cup heavy cream
Cheese, grated
Nutmeg
Salt
Pepper

How to:

Melt butter in pan, add garlic onion, leek and celery.Cover and cook over a gentle heat for 15 minutes without coloring.Add carrot and turnip, stock, and salt and pepper to taste.Bring to the boil, cover and simmer for 30 minutes.Add cabbage and simmer a further 5 minutes.Add tomato and macaroni, and simmer gently, uncovered, for 15 minutes.
Meanwhile, broil bacon until crisp.
Serve on top of soup with a side serving of parmesan

2014-06-07T11:11:00.000-07:00

https://www.facebook.com/pages/CHEF-Gourmandes/1414345168836163

BANGUS EN TOCHO

2014-03-22T09:06:00.000-07:00

Foto can be found here: http://www.delmonte.ph/kitchenomics/recipe/bangus-en-tocho

Recipe adopted from Nora Daza

Ingredients:

1 medium-sized bangus (milkfish), about 1/2 kilo
1 teaspoon salt
1/4 cup cooking oil, for frying fish
2 cloves garlic, finely chopped
6 medium-sized tomatoes, finely chopped
1 1/2 teaspoons ginger, in strips
2 tablespoons tajure, dissolved in 1 cup water
2 tablespoons tausi (salted black soybeans)
1 cake tokwa (bean curd), cut into 3/4-x 1/2-inch pieces and fried
3 tablepoons vinegar
sugar, tot aste
3 tablespoons cooking oil for sauteing.

How to:

Clean fish, cut diagonally in 1-inch thick pieces.Salt the bangus and let stand for 15 minutes.Drain.In a heated pan with oil, fry fish pieces.Set aside.
In the same pan, saute garlic, onion, tomatoes and ginger.
Add the tajure, tausi, fried tokwa, vinegar and sugar.
Boil for 5 minutes.Do not stir.
Drop in fish and continue cooking for 10 more minutes.Serve hot.

YANG CHOW FRIED RICE

2014-03-22T08:27:00.000-07:00

Foto can be found here: http://www.finecooking.com/recipes/yangchow-fried-rice.aspx

Recipe by Cecille Esperanza

Ingredients:

2 tablespoons oil
3 eggs, lightly beaten
salt, to taste
2 tablespoons cooking oil
1 cup diced ham
1/2 cup diced choriza Bilbao
1 cup shrimps, peeled and deveined
4 cups day-old rice
1/2 cup green peas
1/4 cup oyster sauce, diluted in 1/2 cup water

How to:

In a pan, heat the oil then cook the eggs (with salt to taste) scrambled style.Set aside.
In a wok, heat oil over high heat.Saute ham, chorizo, and shrimps until the shrimps turn pink.
Add the rice and green peas and mix thoroughly until the vegetable is crisp tender.Add oyster sauce.Mix well.
Add the cooked eggs and mix again.Transfer to a serving dish.Serve warm.

RELLENONG PUSIT

2014-03-21T12:12:00.000-07:00

Foto can be found here: http://angsarap.net/2011/08/01/rellenong-pusit-stuffed-squid/

Recipe by Menchu Fenix

Ingredients:

1/2 kilo large squids
1/2 cup cooking oil
2 tablespoons crushed garlic, reserve 1 teaspoon
1 cup finely chopped onions, reserve 1 tablespoon
1/2 finely chopped tomatoes
1/4 kilo ground pork
1/2 cup chopped kinchay (Chinese parsley)
salt, pepper and patis (fish sauce), to taste
1 tablespoon cooking oil

How to:

Clean the squids.Separate the heads, tentacles and the bodies.Remove the beak from the head.Be sure the ink sac is intact when removed.Set ink aside.Finely chop the squid heads and tentacles.In a pan, heat the cooking oil.Saute the garlic, onions and tomatoes.Add in the ground pork, the chopped squid head and tentacles and the kinchay.Season with salt, patis and pepper.Set aside.
Stuff the squid bodies with the sauteed mixture.Fasten with toothpics.
In a pan heat the cooking oil and saute the ink sac in the reserved garlic and onion.Add the stuffed squids in the ink sauce.
Cook until the squid is done.
Slice the stuffed squids diagonally.Serve

DELICIOUS MALABON

2014-03-21T10:31:00.000-07:00

Foto can be found here:http://panlasangpinoy.com/2010/08/05/pancit-malabon-recipe/

Recipe by Menchu Fenix

Ingredients:

4 cups water
8 eggs
3 cups water
1/4 kilo medium shrimps
1 cup achuete (annatto seeds)
5 pieces old bread
2 cups water
1/4 kilo garlic, crushed
1 cup cooking oil
1/4 cup onions, finely chopped
1/4 kilo ground pork
1/4 cup patis (fish sauce)
12 pieces calamansi (Philippine lime)
8 cups water for boiling noodles
1/2 kilo pansit Malabon noodles (thick kind, soak overnight)
100 grams ground chicharon (pork cracklings)
100 grams dried tinapa (smoked fish) flakes
1/2 teaspoon ground black pepper

Hot to:

Boil 4 cups of water in a pot.Put in the eggs and cook until hard boiled.Remove eggs into a bowl.Cool eggs with water.Set aside.In another pot, boil 3 cups of water then put in the shrimps.When done, place the shrimps on a plate and let cool.Reserve water.
Place achuete in a bowl.Pour water just enough to cover the achuete.Stir to release the color.Drain, discard seeds but reserve achuete water.
In a bowl soak the 5 pieces of old bread in 2 cups water.When softened, transfer, transfer to a plate then mash.Set aside.
In a deep pan, fry crushed garlic in the cooking oil until golden brown and crisp.
Remove garlic from the oil and set aside.
Remove half of the oil from the pan.Saute the onions and ground pork in the remaining oil and gradually add half of the achuete water.Add 1/2 teaspoon of the patis.Add more oil to cover the meat.Boil until liquid is reduced.Set aside.
Make the palabok sauce by using another pan to boil the remainder of the garlic-flavored oil.Add the mashed soaked bread mixture.Ad the rest of the achuete watee and the shrimp water.Boil unyil the mixture thickens.
Peel the eggs.Chop 2 pieces and slice 6 pieces into thin wedges or crosswise into circular pieces for garnishing.
Peel the shrimps and discard heads and shells.Juice 6 pieces of the calamansi and slice the rest in two crosswise.Set aside.Boil 8 cups of water in a big pot.Put in the soaked noodles for approximately 5 to 10 minutes or until noodles are soft like cooked rice.Use colander to drain.

ARROZ CON LECHE

2014-03-20T10:56:00.000-07:00

Foto can be found here: http://whatscookingmexico.com/2008/02/22/sweet-friday-arroz-con-leche/#sthash.gDeMCYdN.33nFg4U7.dpbs

Ingredients:

4 1/2 cups whole milk
1 peice cinnamon stick
peel of 1/2 lemon, cut in large strips
3/4 cup rice, washed or drained
1 tablespoon unsalted butter
3/4 cup sugar
pinch of salt
ground cinnamon for dusting

How to:

Place the milk, cinnamon stick, and lemon zest in a large pot.Bring just to a boil, pour in the rice, and bring back to almost a boil.
Stir well, lower the heat to the very low, and simmer for about 45 minutes, until the rice has softened, stirring occasionally to break up lumps and prevent the rice from sticking.
Remove the cinnamon stick.Stir in the butter, then the sugar and salt.Continue cooking, stirring for another 5 minutes.
Transfer to individual bowls or you can serve it in long bar glasses.
Serve warm or let cool to room temperature.Just before serving, dust faintly with cinnamon.

OKOY

2014-03-20T09:57:00.000-07:00

Foto cane be found here: http://www.sarapliciouskitchen.com/2010/02/shrimp-fritters-okoy.html

Recipe by Menchu Fenix

Ingredients:

1/2 kilo suahe (small black shrimps)
1/2 cup flour
1/2 cup cornstarch
1/2 teaspoon baking powder
1 egg, well beaten
1/2 cup water
salt, pepper and patis (fish sauce) to taste
1 cup togue (bean sprouts)
cooking oil

How to:

Wast the shrimps.
Meanwhile, make the batter by mixing
the flour, cornstarch and baking powder with the egg.Add the water.Season with salt, pepper and patis.Add more water if necessary to make a thick and smooth but not lumpy batter.
Arrange togue and shrimps on a saucer.Add enough batter to fill the saucer.
In a pan heat the oil.Empty the saucer into the pan by pushing the batter with a wooden spoon carefully to retain round shape of the resulting okoy.Deep-fry then drain on paper napkins.Serve hot and crisp with a vinegar-garlic-salt-pepper dip.