Let's Cook w/ Prince-Bisoy !!!

Tinolang Palaka Recipe (Frog Legs in Ginger Broth) Exotic Filipino Food

2011-11-03T14:07:00.000-07:00

Ingredients:

4 frog legs
1/2 small onion, finely sliced
1 to 2 cloves garlic, minced
2 tsps ginger, peeled and finely sliced
1/2 green papaya or 1 chayote, peeled and cubed
1 cup fresh spinach leaves
4 cups water
2 tbsps vegetable oil
1 tbsp fish sauce
salt and pepper

How:

Cut frog legs into two parts.

In a deep pot, heat vegetable oil. Saute onions, garlic and ginger until tender and aromatic.

Add in frog legs. Saute until lightly browned. Add fish sauce. Lower heat and continue to cook until juices seep through.

Add water. Simmer until frog legs are almost cooked. Skim off any scum that aggregates on top. Add
papaya or chayote. Continue to simmer until vegetables are tender.

Season with salt and pepper. Add spinach leaves. Turn off heat and keep covered until spinach leaves are wilted. Serve hot.

Ginataang Kuhol Recipe (Filipino Food)

2011-11-03T13:59:00.000-07:00

What:

1 Kilo of Snail (Kuhol)
1 kilo of shredded coconut
1/2 clove of Garlic
1 big Onion sliced
2 Tbsp. of Ginger strips
2 Tbsp. of Shrimp Paste
1 medium sized Green Papaya
Moringa or Malunggay Leaves
2 Tbsp. of Fish Sauce or according to your taste.
2 pcs Hot chilli

How:

To extract the coconut milk, pour about 2 cups of water on a one kilo of shredded coconut.
On a caserole, put coconut mikl, with the other ingredients such as garlic, ginger, onion, shrimp paste, fish sauce or salt and bring to a boil until the coconut milk become thick.
When boiling pour the snails and boil again.
Next step is to add the papaya and moringa/malunggay leaves,
If you like it hot, put few chopped hot chilli. Don’t overcooked the Papaya.
Serve hot with white rice.** Optional: Add chopped spring onions for some color.

Chocolate Trifle Dessert

2011-11-03T13:55:00.000-07:00

What:

1 box chocolate fudge ca ke mix

1 3oz package instant chocolate pudding.

1/2 strong brewed coffee

1 16oz tub whipped topping

6 chocolate covered toffee bars(such as Heath or Skor)-crushed

How:

Bake cake according package instructions. Cool completely.

Prepare instant pudding according to package instructions.

Crumble cake and reserve 1/2 cup.

Place half of cake crumbs into the bottom of an 4-5 quart trifle dish.

Drizzle half of coffee over cake.

Spread half of pudding over cake and coffee.

Spread half of whipped topping over pudding layer.

Sprinkle half of crushed toffee bars over whipping topping layer.

Repeat layers of cake,coffee,pudding,and whipped topping.

Combine reserved cake crumbs with remaining candy.

Sprinke over top.

Chill at least 4 hours before serving.

Stir-Fry Egg Beaters with Chicken (American Style)

2011-11-03T13:45:00.000-07:00

What:
1 package egg beaters (12 oz. and equivalent 6 eggs)
½ pound boneless and skinless chicken breast (about half breast)
2 scallions, including the green top
2 tablespoons canola or vegetable oil (for cooking in a non-stick wok or a fry pan)
1 tablespoon soy sauce (Kikkoman brand)
1 teaspoon sesame oil
¼ teaspoon salt

Marinade:
1 tablespoon soy sauce
1 teaspoon cornstarch
½ teaspoon sugar

Preparation:
Slice the half chicken breast lengthwise in half then crosswise cut into 1/4 inch thin pieces. In a small bowl, mix the chicken pieces with the marinade ingredients and set aside. Wash and trim the green onions, finely chop.

To Cook:
Heat 1 tablespoon of oil in a non-stick wok or a large frying pan over medium-high heat. When the oil is hot, add the egg beaters. Cook and gently stir until the egg beaters are firm and broken into large chunks, approximately 2 minutes. Remove the cooked eggs from the wok and place into a bowl. Add another 1 tablespoon of oil back into the wok. When the oil is hot, brown onions for a few seconds. Add chicken pieces, cook and stir for 2 minutes until the chicken is nearly cooked through. Add cooked eggs back into the same wok. Stir and mix the chicken and egg beaters together. Add soy sauce, sesame oil and salt. Stir-fry for a few seconds longer. Serve hot.

Makes 4 servings
Preparation time: 10 minutes
Cooking time: 5 minutes

How to fry an egg!

2011-11-03T13:39:00.000-07:00

FRIED EGGS

Heat oil or butter in frying pan.

Wait until oil smokes slightly or butter starts to bubble.

Break egg on a plate, add salt and pepper to taste.

Tip plate to let egg slide gently into pan.

With spoon, quickly keep lifting white over yolk to keep it soft.

Tilt pan to allow oil to gather.

With spoon, gently lift oil over uncooked white and yolk.

When a delicate white setting takes place, egg is ready.

A similar effect can be obtain by covering pan as eggs fry.

These eggs will have soft, runny yolks and hard whites.

Allow 1-2 eggs per person.

How to boil an egg!

2011-11-03T13:35:00.000-07:00

Place eggs in a pot of cold water, add a pinch of salt.

When it boils, remove from the heat, let stand exactly 4 minutes.

Drain and serve

These eggs will have soft, runny yolks and hard whites.

Allow 1-2 eggs per person

How to Cook Rice :)

2011-11-03T13:30:00.000-07:00

Remember:

Measure the dry rice in a jug.
Wash and rinse the rice really well, until the water is clear.
Drain.
Place in a saucepan with double the amount of water and a little salt and stir once. Bring to the boil, then turn the heat all the way down and cover the pan tightly with a lid.
Cook on the lowest heat possible for 10-15 mins without uncovering the pan.
Use a fork to fluff up the cooked rice.

Tips:

Don't stir the rice throughout the cooking - it will make it stodgy.
Don't cook the rice on too high a heat - it may stick and burn on the bottom before the rest of the rice is cooked.

Pork / Beef Steak Recipe (Filipino Food)

2011-11-03T13:20:00.000-07:00

What:

3/4 kilo tender pork or beef steaks, sliced

1 tablespoon kalamansi or lemon juice

5 tablespoons soy sauce

3 cloves of garlic

1 small piece ginger, crushed

1/2 teaspoon ground black pepper

1/2 cup onions, sliced in rings

4 tablespoons cooking oil

How:

Marinate the pork or beef steak in kalamansi (lemon) juice, garlic, ginger, soy sauce and pepper for 30 minutes.
In a frying, add cooking oil. Add the marinated pork or beef steak and cook slow until done.
Increase heat for a minute or two to brown steaks.
Add the sliced onions and continue to cook for another minute.
Serve on a platter including the oil and sauce.
Best served with hot plain rice.

Cassava Cake Recipe ala Tita Ann (Filipino Dessert)

2011-05-04T21:40:00.000-07:00

Ingredients:

2 packs grated cassava (about 2 lbs total weight)
1 can coconut milk
½ can evaporated milk
2 pieces raw egg
¼ cup butter, melted
6 tbsp cheese, grated
½ cup condensed milk
14 tbsp sugar

Topping:

1 can coconut milk
2 tbsp sugar
½ cup condensed milk
2 tbsp flour
2 tbsp cheese, grated
1 piece raw egg

Cooking procedure:

Preparing the batter:

1. Combine the grated cassava, butter, condensed milk, evaporated milk, cheese, sugar, and eggs in a mixing bowl and mix thoroughly
2. Add the coconut milk in the mixing bowl where the mixed ingredients are. Mix again.
3. Grease the baking tray then pour-in the batter (ingredients that has just been mixed)
4. Pre -heat oven for 350 degrees Fahrenheit for 10 minutes then put-in the baking tray with batter and bake for 1 hour.

Preparing the Topping:

5. Combine the sugar and flour and put-in the heated saucepan.
6. Pour-in the condensed milk then mix thouroughly.
7. Add the cheese while stirring constantly.
8. Pour the coconut milk and stir constantly for 10 minutes
9. Pour the topping over the Cassava Cake (baked batter) and spread evenly.
10. Separate the yolk from the egg white of the remaining egg (we’ll be needing the egg white)
11. Glaze the topping with the egg white (you may use a basting brush for this step)
12. Broil the Cassava cake until color turns light brown.
13. Garnish with grated cheese and serve. Share and enjoy!

Tortang Talong w/ Giniling Recipe ni Tita Soy

2011-05-04T10:44:00.000-07:00

Ingredients:
2 common eggplants or 4 chinese eggplants
2 or 3 eggs for each eggplant
salt and pepper
cooking oil
1 pound ground beef
1 tomato
1 onion
3 garlic cloves chopped or crushed

How:
1. Grill the eggplants until the color of the skin is black.
2. Let the eggplants cool for a while and peel off the skin.
3. Crack the eggs (2 or 3 at a time) and place in a bowl.
4. Add salt and beat the eggs.
5. Place the eggplants on a flat surface and flatten carefully using a fork (avoid to peek holes in the eggplants).
6. In a pan, add and heat cooking oil (2 tbsp) and sautee garlic cloves, onion and tomato.
7. Add ground beef and let it shimmer on medium heat until its done. Stir occacionally. Set aside.
8. Heat a pan (use one where the eggplant exactly fits in it, see picture) and pour cooking oil (2Tbsp).
9. On medium heat, put 1/4 of the beaten eggs in the pan and then put the flatten eggplant on top.
10. Add the ground beef on top, flatten so its compact and pour the rest of the beaten eggs.
11. After 2-3 mins, using a spatula on one hand and on the other hand, holding the end of the eggplant, flip the eggplant.
12. Let it fry for 2-3 mins.
13. Put on a plate and serve hot.

The 29 Healthiest Foods on the Planet

2011-02-11T15:27:00.000-08:00

The following is a "healthy food hot list" consisting of the 29 food that will give you the biggest nutritional bang for you caloric buck, as well as decrease your risk for deadly illnesses like cancer, diabetes and heart disease. Along with each description is a suggestion as to how to incorporate these power-foods into your diet. If you're searching for more tips on healthier living, take a direct approach to your health and wellness by customizing your individual health insurance needs.

Fruits

01. Apricots
The Power:  Beta-carotene, which helps prevent free-radical damage and protect the eyes. The body also turns beta-carotene into vitamin A, which may help ward off some cancers, especially of the skin. One apricot has 17 calories, 0 fat, 1 gram of fiber. Snacks on them dried, or if you prefer fresh, buy when still firm; once they soften, they lose nutrients.
02. Avocados
The Power:  Oleic acid, an unsaturated fat that helps lower overall cholesterol and raise levels of HDL, plus a good dose of fiber. One slice has 81 calories, 8 grams of fat and 3 grams of fiber. Try a few slices instead of mayonnaise to dress up your next burger.
03. Raspberries
The Power:  Ellagic acid, which helps stall cancer-cell growth. These berries are also packed with vitamin C and are high in fiber, which helps prevent high cholesterol and heart disease. A cup has only 60 calories, 1 gram of fat and 8 grams of fiber. Top plain low-fat yogurt or oatmeal (another high fiber food) with fresh berries.
05. Cantaloupe
The Power:  Vitamin C (117mg in half a melon, almost twice the recommended daily dose) and beta-carotene - both powerful antioxidants that help protect cells from free-radical damage. Plus, half a melon has 853mg of potassium - almost twice as much as a banana, which helps lower blood pressure. Half a melon has 97 calories, 1 gram of fat and 2 grams of fiber. Cut into cubes and freeze, then blend into an icy smoothie.
06. Cranberry Juice
The Power:  Helps fight bladder infections by preventing harmful bacteria from growing. A cup has 144 calories, 0 grams of fat and 0 fiber. Buy 100 percent juice concentrate and use it to spice up your daily H20 without adding sugar.
07. Tomato
The Power:  Lycopene, one of the strongest carotenoids, acts as an antioxidant. Research shows that tomatoes may cut the risk of bladder, stomach and colon cancers in half if eaten daily. A tomato has 26 calories, 0 fat and 1 gram of fiber. Drizzle fresh slices with olive oil, because lycopene is best absorbed when eaten with a little fat.
08. Raisins
The Power:  These little gems are a great source of iron, which helps the blood transport oxygen and which many women are short on. A half-cup has 218 calories, 0 fat and 3 grams of fiber. Sprinkle raisins on your morning oatmeal or bran cereal - women, consider this especially during your period.
09. Figs
The Power:  A good source of potassium and fiber, figs also contain vitamin B6, which is responsible for producing mood-boosting serotonin, lowering cholesterol and preventing water retention. The Pill depletes B6, so if you use this method of birth control, make sure to get extra B6 in your diet. One fig has 37 to 48 calories, 0 fat and 2 grams of fiber. (Cookie lovers - fig bars have around 56 calories, 1 gram of fat and 1 gram of fiber per cookie). Fresh figs are delicious simmered alongside a pork tenderloin and the dried variety make a great portable gym snack.
10. Lemons and Limes
The Power:  Limonene, furocoumarins and vitamin C, all of which help prevent cancer. A wedge has 2 calories, 0 fat and 0 fiber. Buy a few of each and squeeze over salads, fish, beans and vegetables for fat free flavor. See also: Beneficial Bytes: Lemons and Limes.

Vegetables

11. Onions
The Power:  Quercetin is one of the most powerful flavonoids (natural plant antioxidants). Studies show it helps protect against cancer. A cup (chopped) has 61 calories, 0 fat and 3 grams of fiber. Chop onions for the maximum phytonutrient boost, or if you hate to cry, roast them with a little olive oil and serve with rice or other vegetables.
12. Artichokes
The Power:  These odd-looking vegetables contain silymarin, an antioxidant that helps prevent skin cancer, plus fiber to help control cholesterol. One medium artichoke has 60 calories, 0 fat and 7 grams of fiber. Steam over boiling water for 30 to 40 minutes. Squeeze lemon juice on top, then pluck the leaves off with your fingers and use your teeth to scrape off the rich-tasting skin. When you get to the heart, you have found the best part!
13. Ginger
The Power:  Gingerols may help reduce queasiness; other compounds may help ward off migraines and arthritis pain by blocking inflammation-causing prostaglandins. A teaspoon of fresh gingerroot has only 1 calorie, 0 fat and 0 fiber. Peel the tough brown skin and slice or grate into a stir-fry.
14. Broccoli
The Power:  Indole-3-carbinol and sulforaphane, which help protect against breast cancer. Broccoli also has lots of vitamin C and beta-carotene. One cup (chopped) has 25 calories, 0 fat and 3 grams of fiber. Don't overcook broccoli - instead, microwave or steam lightly to preserve phytonutrients. Squeeze fresh lemon on top for a zesty and taste, added nutrients and some vitamin C.
15. Spinach
The Power:  Lutein and zeaxanthin, carotenoids that help fend off macular degeneration, a major cause of blindness in older people. Plus, studies show this green fountain of youth may help reverse some signs of aging. One cup has 7 calories, 0 fat and 1 gram of fiber. Add raw leaves to a salad or saute with a little olive oil and garlic.
16. Bok Choy (Chinese cabbage)
The Power:  Brassinin, which some research suggests may help prevent breast tumors, plus indoles and isothiocyanates, which lower levels of estrogen, make this vegetable a double-barreled weapon against breast cancer. A cup will also give you 158mg of calcium (16 percent of your daily recommended requirement) to help beat osteoporosis. A cup (cooked) has 20 calories, 0 fat and 3 grams of fiber. Find it in your grocer's produce section or an Asian market. Slice the greens and juicy white stalks, then saute like spinach or toss into a stir-fry just before serving.
17. Squash (Butternut, Pumpkin, Acorn)
The Power:  Winter squash has huge amounts of vitamin C and beta-carotene, which may help protect against endometrial cancer. One cup (cooked) has 80 calories, 1 gram of fat and 6 grams of fiber. Cut on in half, scoop out the seeds and bake or microwave until soft, then dust with cinnamon.
18. Watercress and Arugula
The Power:  Phenethyl isothiocyanate, which, along with beta-carotene and vitamins C and E, may help keep cancer cells at bay. One cup has around 4 calories, 0 fat and 1 gram of fiber. Do not cook these leafy greens; instead, use them to garnish a sandwich or add a pungent, peppery taste to salad.
19. Garlic
The Power:  The sulfur compounds that give garlic its pungent flavor can also lower LDL ("bad") cholesterol, lower blood pressure and even reduce your risk of stomach and colon cancer. A clove has 4 calories, 0 fat and 0 fiber. Bake a whole head for 15 to 20 minutes, until soft and sweet and spread on bread instead of butter.

Grains, Beans, Dairy and Nuts

20. Quinoa
The Power:  A half cup of cooked quinoa has 5 grams of protein, more than any other grain, plus iron, riboflavin and magnesium. A half-cup has 318 calories, 5 grams of fat and 5 grams of fiber. Add to soup for a protein boost. Rinse first, or it will taste bitter.
21. Wheat Germ
The Power:  A tablespoon gives you about 7 percent of your daily magnesium, which helps prevent muscle cramps; it is also a good source of vitamin E. One tablespoon has 27 calories, 1 gram of fat and 1 gram of fiber. Sprinkle some over yogurt, fruit or cereal.
22. Lentils
The Power:  Isoflavones, which may inhibit estrogen-promoted breast cancers, plus fiber for heart health and an impressive 9 grams of protein per half cup. A half-cup (cooked) has 115 calories, 0 fat and 8 grams of fiber. Isoflavones hold up through processing, so buy lentils canned, dried or already in soup. Take them to work, and you will have a protein packed lunch.
23. Peanuts
The Power:  Studies show that peanuts or other nuts (which contain mostly unsaturated "good" fat) can lower your heart-disease risk by over 20 percent. One ounce has 166 calories, 14 grams of fat and 2 grams of fiber. Keep a packet in your briefcase, gym bag or purse for a protein-packed post-workout nosh or an afternoon pick me up that will satisfy you until supper, or chop a few into a stir-fry for a Thai accent. See also: The Nut Case
24. Pinto Beans
The Power:  A half cup has more than 25 percent of your daily requirement of folate, which helps protect against heart disease and reduces the risk of birth defects. A half-cup (canned) has 103 calories, 1 gram of fat and 6 grams of fiber. Drain a can, rinse and toss into a pot of vegetarian chili.
25. Yogurt
The Power:  Bacteria in active-culture yogurt helps prevent yeast infections; calcium strengthens bones. A cup has 155 calories, 4 grams of fat, 0 grams of fiber. Get the plain kind and mix in your own fruit to keep calories and sugar down. If you are lactose intolerant, never fear -- yogurt should not bother your tummy.
26. Skim Milk
The Power:  Riboflavin (a.k.a. vitamin B2) is important for good vision and along with vitamin A might help improve eczema and allergies. Plus, you get calcium and vitamin D, too. One cup has 86 calories, 0 fat and 0 fiber. If you are used to high fat milk, don't go cold turkey; instead, mix the two together at first. Trust this fact: In a week or two you won't miss it!

Seafood

27. Shellfish (Clams, Mussels)
The Power:  Vitamin B12 to support nerve and brain function, plus iron and hard-to-get minerals like magnesium and potassium. Three ounces has 126 to 146 calories, 2 to 4 grams of fat and 0 fiber. Try a bowl of tomato-based (and low fat) Manhattan clam chowder.
28. Salmon
The Power:  Cold-water fish like salmon, mackerel and tuna are the best sources of omega-3 fatty acids, which help reduce the risk of cardiac disease. A 3-ounce portion (cooked) has 127 calories, 4 grams of fat, 0 fiber. Brush fillets with ginger-soy marinade and grill or broil until fish flakes easily with a fork.
29. Crab
The Power:  A great source of vitamin B12 and immunity-boosting zinc. A 3-ounce portion has 84 calories, 1 gram of fat, 0 fiber. The "crab" in sushi is usually made from fish; buy it canned instead and make your own crab cakes. See also: Fish and Seafood Recipes

10 Tips to Healthy Eating :)

2011-02-11T15:19:00.000-08:00

Eat a variety of nutrient-rich foods. You need more than 40 different nutrients for good health, and no single food supplies them all. Your daily food selection should include bread and other whole-grain products; fruits; vegetables; dairy products; and meat, poultry, fish and other protein foods. How much you should eat depends on your calorie needs. Use the Food Guide Pyramid and the Nutrition Facts panel on food labels as handy references.
Enjoy plenty of whole grains, fruits and vegetables. Surveys show most Americans don't eat enough of these foods. Do you eat 6-11 servings from the bread, rice, cereal and pasta group, 3 of which should be whole grains? Do you eat 2-4 servings of fruit and 3-5 servings of vegetables? If you don't enjoy some of these at first, give them another chance. Look through cookbooks for tasty ways to prepare unfamiliar foods.
Maintain a healthy weight. The weight that's right for you depends on many factors including your sex, height, age and heredity. Excess body fat increases your chances for high blood pressure, heart disease, stroke, diabetes, some types of cancer and other illnesses. But being too thin can increase your risk for osteoporosis, menstrual irregularities and other health problems. If you're constantly losing and regaining weight, a registered dietitian can help you develop sensible eating habits for successful weight management. Regular exercise is also important to maintaining a healthy weight.
Eat moderate portions. If you keep portion sizes reasonable, it's easier to eat the foods you want and stay healthy. Did you know the recommended serving of cooked meat is 3 ounces, similar in size to a deck of playing cards? A medium piece of fruit is 1 serving and a cup of pasta equals 2 servings. A pint of ice cream contains 4 servings. Refer to the Food Guide Pyramid for information on recommended serving sizes.
Eat regular meals. Skipping meals can lead to out-of-control hunger, often resulting in overeating. When you're very hungry, it's also tempting to forget about good nutrition. Snacking between meals can help curb hunger, but don't eat so much that your snack becomes an entire meal.
Reduce, don't eliminate certain foods. Most people eat for pleasure as well as nutrition. If your favorite foods are high in fat, salt or sugar, the key is moderating how much of these foods you eat and how often you eat them.
Identify major sources of these ingredients in your diet and make changes, if necessary. Adults who eat high-fat meats or whole-milk dairy products at every meal are probably eating too much fat. Use the Nutrition Facts panel on the food label to help balance your choices.
Choosing skim or low-fat dairy products and lean cuts of meat such as flank steak and beef round can reduce fat intake significantly.
If you love fried chicken, however, you don't have to give it up. Just eat it less often. When dining out, share it with a friend, ask for a take-home bag or a smaller portion.
Balance your food choices over time. Not every food has to be "perfect." When eating a food high in fat, salt or sugar, select other foods that are low in these ingredients. If you miss out on any food group one day, make up for it the next. Your food choices over several days should fit together into a healthy pattern.
Know your diet pitfalls. To improve your eating habits, you first have to know what's wrong with them. Write down everything you eat for three days. Then check your list according to the rest of these tips. Do you add a lot of butter, creamy sauces or salad dressings? Rather than eliminating these foods, just cut back your portions. Are you getting enough fruits and vegetables? If not, you may be missing out on vital nutrients.
Make changes gradually. Just as there are no "superfoods" or easy answers to a healthy diet, don't expect to totally revamp your eating habits overnight. Changing too much, too fast can get in the way of success. Begin to remedy excesses or deficiencies with modest changes that can add up to positive, lifelong eating habits. For instance, if you don't like the taste of skim milk, try low-fat. Eventually you may find you like skim, too.
Remember, foods are not good or bad. Select foods based on your total eating patterns, not whether any individual food is "good" or "bad." Don't feel guilty if you love foods such as apple pie, potato chips, candy bars or ice cream. Eat them in moderation, and choose other foods to provide the balance and variety that are vital to good health.

Gino D'Acampo (Chef) My Idol :)

2011-02-09T13:14:00.000-08:00

Gino D'Acampo is a major Italian food supplier, experienced head chef and colourful TV personality
Gino entered the Luigi de Medici Catering College at the age of fifteen, inspired by his grandfather who was a head chef. He continued to develop his skills through many European kitchens, including Perignon in Nice and Sylvester Stallone's Mambo King in Marbella before coming to England at the age of 20.

After head chef assignments in various London restaurants, including Pane Vino and The Orchard in Belsize Park, Gino's easy manner and skills in Italian cookery were noticed and he started appearing as a guest on Great Food Live. His wide knowledge and passion for traditional Italian food and recipes led him to be invited to shoot a series of short videos for Great Food Live on essential ingredients. Appearances on Ready, Steady Cook soon followed, starting with three straight wins! In 2005, Gino set off on a culinary adventure in Central America for his own series An Italian in Mexico, the success of which led to a second series.

Gino now runs his own import and distribution company, Bontà Italia, and continues as a development consultant chef for ready-meals manufacturers including Tesco's Finest. He also has his own range of oils and sauces, which are distributed through independent delis.

Nigella Lawson (chef) My Idol :)

2011-02-09T13:06:00.000-08:00

Nigella Lucy Lawson (born 6 January 1960) is a British food writer, journalist and broadcaster. Lawson was born to Nigel Lawson, who would become Chancellor of the Exchequer, and Vanessa Salmon, whose family owned the J. Lyons and Co. empire. After graduating from Lady Margaret Hall, Oxford University, Lawson started work as a book reviewer and restaurant critic, later becoming the deputy literary editor of The Sunday Times in 1986. She then embarked upon a career as a freelance journalist, writing for a number of newspapers and magazines. In 1998, Lawson brought out her first cookery book, How to Eat, which sold 300,000 copies and became a bestseller. She went on to write her second book in 2000, How to be a Domestic Goddess, winning her the British Book Award for Author of the Year.
In 2000, she began to host her own cookery series on Channel 4, Nigella Bites, which was accompanied with another bestselling cookery book. The Nigella Bites series won Lawson a Guild of Food Writers Award; however her 2005 ITV daytime chat show was met with a negative critical reaction and was cancelled after attracting low ratings. Lawson hosted the Food Network's Nigella Feasts in the United States in 2006 followed by a three-part BBC Two series, Nigella's Christmas Kitchen, in the United Kingdom. This led to the commissioning of Nigella Express on BBC Two in 2007. Her own cookware range, Living Kitchen, has a value of £7 million, and she has sold more than 3 million cookery books worldwide.
Renowned for her flirtatious manner of presenting, Lawson has been called the "queen of food porn". She is neither a trained chef nor cook, and has assumed a distinctly relaxed approach to her cooking.

Heston Marc Blumenthal (Chef) My Idol :)

2011-02-09T03:51:00.000-08:00

Heston Marc Blumenthal OBE (born 27 May 1966 in London, raised in Buckinghamshire)^[1] is the bald bespectacled chef and owner of The Fat Duck, a three-Michelin-starred restaurant in Bray, Berkshire voted Best Restaurant in the UK by The Good Food Guide 2007 and 2009, and voted best restaurant in the world by Restaurant magazine in 2005.^[2] His restaurant has been a perennial runner-up to Ferran Adrià of El Bulli in the world rankings, achieving 2nd place in 2006, 2007, 2008 and 2009, and 3rd in 2010.^[3] Blumenthal (pronounced /ˈbluːmənθɔːl/)^[4] is famous for his scientific approach and has been described as a culinary alchemist for his innovative style of cooking.

An Experimental Education

It took more than a decade to realise this dream. By day he worked in a variety of jobs – photocopier salesman, debt collector, credit controller – while at night he worked his way through the classical repertoire of French cuisine, cooking the same dishes over and over, perfecting the techniques and seeking out the best ways to harness flavour. Every summer he spent two weeks crisscrossing France, visiting restaurants, suppliers and wine estates, learning about every aspect of gastronomy and banking flavour memories for the future. This formed Heston’s culinary apprenticeship. Apart from three weeks in a couple of professional kitchens, he is entirely self-taught.

After four years of reading, cooking and researching, however, he bought a book that made him look at cooking in a completely different way. During a discussion of meat’s physical properties, it declared:

We do know for a fact that searing does not seal…

The book was On Food and Cooking by Harold McGee. It encouraged Heston's natural curiosity, showing him the benefits of taking nothing for granted and using a scientific approach to cooking. For if the notion that searing = sealing was untrue, despite being presented as fact in countless cookbooks and TV shows, then how many other ‘rules’ of the kitchen could be bent, broken or ignored? From then on, the precise questioning and testing of culinary ideas became a key part of his approach, alongside the more traditional kitchen skills.

Jamie Oliver (Chef) My Idol :)

2011-02-09T03:44:00.000-08:00

Jamie Oliver has been drawn to the kitchen since he was a child working in his father's pub-restaurant. He showed not only a precocious culinary talent but also a passion for creating (and talking about) fresh, honest, delicious food. In the past decade, the shaggy-haired "Naked Chef" of late-'90s BBC2 has built a worldwide media conglomerate of TV shows, books, cookware and magazines, all based on a formula of simple, unpretentious food that invites everyone to get busy in the kitchen. And as much as his cooking is generous, so is his business model -- his Fifteen Foundation, for instance, trains young chefs from challenged backgrounds to run four of his restaurants.
Now, Oliver is using his fame and charm to bring attention to the changes that Brits and Americans need to make in their lifestyles and diet. Campaigns such as Jamie's School Dinner, Ministry of Food and Food Revolution USA combine Oliver’s culinary tools, cookbooks and television, with serious activism and community organizing -- to create change on both the individual and governmental level.

Valentine's Heart Pizza Recipe :)

2011-02-09T03:24:00.000-08:00

Ingredients

3 cups bread flour
1 (.25 ounce) envelope active dry yeast
1 1/4 cups warm water
3 tablespoons extra virgin olive oil, divided
3 tablespoons chopped fresh rosemary
1 (14 ounce) can pizza sauce
3 cups shredded mozzarella cheese
2 ripe tomatoes, sliced
1 zucchini, sliced
15 slices vegetarian pepperoni
1 (2.25 ounce) can sliced black olives

Directions

Place bread flour, yeast, water, and 2 tablespoons olive oil into the bread machine pan in the order recommended by the manufacturer. Select the Dough setting. Press Start. When the dough is finished, knead rosemary into the dough.
Preheat oven to 400 degrees F (200 degrees C).
Divide the dough into three portions. Shape each piece into a heart shape about 1/2 inch thick. Brush with remaining olive oil, and spread a thin layer of pizza sauce on each pizza. Sprinkle cheese over pizza sauce, and arrange tomatoes, zucchini, pepperoni, and sliced olives on top.
Bake for about 15 to 20 minutes, or until cheese has melted and crust is browned.

Pansit Malabon Recipe (filipino)

2011-01-31T12:21:00.000-08:00

What:

* 1/2 kilo of white and round miki (NOODLES)
Garnishing:
* squid adobo (pusit)
* flaked fish meat (tinapa)
* pork sitsaron, coarsely pounded
* powdered pork sitsaron
* fried minced garlic
* cooked shrimps, shelled
* hard boiled eggs, sliced
* chopped springs onions

Palabok:

* 1/2 kilo miki (white, thick & round noodles)
* 2/3 cup coarsely pounded sitsaron baboy
* 2/3 cup flaked fish meat (tinapa)
* 1/2 kilo pork fat (cubed)
* 1/4 kilo fresh shrimps (cooked, shelled)
* 1/4 kilo fresh squid (*adobo)
* 1/2 kilo talaba (*adobo)
* 2 eggs hard boiled
* 5-6 cloves garlic minced
* 3 tbsp. atchuete seeds
* salt to taste

How:

Boil water with a little salt. Drop miki. Cook until tender. Drain. Set aside.

Soak atchuete seeds in 1/2 cup water. Extract color. Add colored water to cybed pork fat, cook until water dries. Stir until oil comes out and pork becomes sitsaron. Set aside sitsaron.

Saute garlic in atchuete oil. Transfer oil with garlic in a small bowl. Set aside.

Put cooked noodles on a plate. Sprinkle fried garlic with oil and arrange all ingredients on top of noodles. garnish with slices of cooked egg.

Serve with puto or camachile cookies.     Sauce: patis and calamansi juice.

*How to cook adobong talaba:   add to 1 cup vinegar: 1/2 tsp. salt, 1/2 tsp. pepper and 3 cloves minced garlic. Boil for 3 minutes, then add fresh, shelled talaba. Let boil for 1 minutes. Do not overcooked or talaba would shrink into pea size.

*How to cook adobong pusit:   Boil squid in a mixture of vinegar, pinch of salt, minced garlic, and pepper. After 5 minutes, separate squid and garlic from sauce. Heat a little oil in pan, fry squid and garlic. Stir for 5 minutes and add sauce again. Simmer another 5 minutes or until sauce thickens.

Note: In cleaning squids, be careful not to pierce its small "bag of ink" which gives the delicious flavor in the adobong pusit.

Pinakbet Recipe (filipino)

2011-01-31T12:11:00.000-08:00

What:

* 1/4 kilo pork with fat, cut into small pieces
* 2 Amapalya (bitter melons) sliced to bite size pieces
* 2 eggplants, sliced to bite size pieces
* 5 pieces of okra, cut in two
* 1 head garlic, minced
* 2 onions, diced
* 5 tomatoes, sliced
* 1 tablespoon of ginger, crushed and sliced
* 4 tablespoons bagoong isda or bagoong alamang
* 3 tablespoons of oil
* 1 1/2 cup water
* Salt and pepper to taste
How:

1). In a cooking pan, heat oil and fry the pork until brown, remove the pork from the pan and set aside.
2). On the same pan, saute garlic, onion, ginger and tomatoes.
3). In a casserole, boil water and add bagoong.
4). Add the pork in the casserole and mix in the sauteed garlic, onion, ginger and tomatoes. Bring to a boil and simmer for 10 minutes.
5). Add in all the vegetables and cook until the vegetables are done, careful not to overcook.

Add Salt and pepper, as desired, to taste. Best serve hot with plain rice.

Halayang Ube Recipe (filipino dessert)

2011-01-31T11:17:00.000-08:00

What:

1 kilo ube yam root
1 can or 14 ounces evaporated milk
2 cans or 12 ounces condensed milk
1/2 cup butter or margarine
1/2 teaspoon of vanilla (optional)

How:

1. In a pot, boil the unpeeled ube yam in water. Let it simmer for 30 minutes. Drain and let cool.
2. Peel and finely grate the ube yam. You can also cut the ube yam into cubes then use a blender to grind it.
3. Heat a big wok in medium heat. Melt butter or margarine before adding the condensed milk and vanilla flavoring. Mix well.
4. Add the 1 kilo grated ube yam then adjust the heat to low.
5. Keep on mixing the ingredients for about 30 minutes until sticky and a bit dry yet moist.
6. Add the evaporated milk and continue to mix for another 15 minutes.
7. Let cool and place on a large platter.
8. Refrigerate before serving the halayang ube.

Escabeche Recipe (Sweet & Sour Fish)

2011-01-31T11:11:00.000-08:00

What:

2-3 lbs red snapper, whole fish
4 tablespoons vegetable oil
1 tablespoon salt
1/4 teaspoon ground pepper
2 tablespoons soy sauce
1/2 cup apple cidar vinegar or white vinegar
¼ water
1/2 cup brown sugar
1 large chopped onion
6 tablespoons minced garlic
1/2 cup ginger, julienned
1/2 cup carrot, julienned
1/2 cup red bell pepper
1/2 cup scallion, julienned (spring onions)
1 tablespoon sifted flour

How:

Clean the fish and slit it open. Let it stand for few minutes and drain well.
Sprinkle fish with 1 tbsp salt.
In a medium skillet, heat the oil and fry the fish until brown. Remove the fish from the pan and set aside.
In the same skillet, sauté the garlic until light brown, then sauté onion.
Add salt and white pepper. Stir in ginger, scallions, carrot and red bell pepper.
Add soy sauce, vinegar, water and sugar. Salt and pepper to taste.
When the mixture boils, add flour to thicken. Then, add the fish.
Cover the skillet and simmer for 5 minutes.

Tikoy or Nian Gao Recipe (chinese)

2011-01-31T11:00:00.000-08:00

What :

300 g glutinous rice flour
300 g brown sugar
150 g corn starch
100 g vegetable oil
200 g water
½ c coconut milk

How:

Heat a large vat with vegetable oil.
Stir in ingredients slowly and continue to stir. After mixing all the ingredients well, cook it for at least 1 hour until thick and sticky.
Pour into a deep round dish and cool. After a few hours of cooling, refrigerate.
Recipe makes one standard round tray of tikoy.

Cooking techniques and various ways of serving tikoy:

Cut tikoy into cubes, line them in a steamer and steam for 15 minutes. When the tikoy is hot, transfer to a serving platter and sprinkle top with grated fresh coconut meat and serve.

Pumpkin Crumble Recipe (english) ;)

2010-10-26T12:56:00.000-07:00

3 1/2 c. cooked, drained, and pureed pumpkin (can use blender)
1 c. rich milk
1 c. sugar
1/2 tsp. salt
2 tsp. cinnamon
4 eggs, slightly beaten
3/4 c. melted butter (or 1 1/4 sticks)
1 tsp. allspice
1/2 tsp. nutmeg
Chopped nuts (optional)

Grease a 9 x 13 inch baking pan. Combine pumpkin, milk, sugar, eggs, salt, and 1 teaspoon cinnamon; spread in the pan. Dribble the melted butter on top of the mix. Sprinkle with chopped nuts or grated coconut, if desired. Bake in 350 degree F. oven one hour or until done when tested with blade of table knife.

Note: This is a good for Thanksgiving or Christmas dessert for a group.

Pumpkin Soup Recipe

2010-10-26T12:49:00.000-07:00

Ingredients

6 cups chicken stock
1 1/2 teaspoons salt
4 cups pumpkin puree
1 teaspoon chopped fresh parsley
1 cup chopped onion
1/2 teaspoon chopped fresh thyme
1 clove garlic, minced
1/2 cup heavy whipping cream
5 whole black peppercorns

Directions

Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
Puree the soup in small batches (1 cup at a time) using a food processor or blender.
Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.

Yakisoba Recipe (japanese)

2010-10-07T11:14:00.000-07:00

Ingredients:

2 packages steamed chuka noodles (150g/package)
1/2 Tbsp vegetable oil
1/4 lb. boneless pork rib, thinly sliced
1/4 cup peeled and thinly sliced carrots
1 green bell pepper, chopped
1/4 medium onion, thinly sliced
2 green head cabbage leaves, chopped
4-6 Tbsps. yakisoba sauce, or 2 packages of yakisoba seasoning in yakisoba kits, or 4-6 Tbsps Worcestershire sauce
Beni-shoga (pickled red ginger) for garnish*
Ao-nori (dried green seaweed) for garnish*
Salt and pepper
*These are available in packages at Asian grocery stores

How:

Lightly loosen pre-steamed chuka noodles and set aside. Heat vegetable oil in medium skillet on medium heat. Stir-fry the pork until almost cooked. Sprinkle with salt and pepper to season. Add carrots, onion, and green bell pepper in the skillet and stir-fry for a couple of minutes. Add cabbage in the skillet and stir-fry for a minute. Add noodles in skillet. Pour 1/4 cup of water over the noodles and cover the skillet. Turn down the heat to low and steam for a few minutes. Remove the lid and add yakisoba seasoning powder or sauce. (*Adjust the amount of sauce as you taste.) Stir the noodles quickly. Divide yakisoba among two plates. Sprinkle with aonori and beni-shoga just before serving.