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#76
01-22-2005, 01:35 PM
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 Just searched this over the net. Any other requests in mind? (...bast dili lang kwarta...)  ---------------------- Biko Sangkap (Ingredients): 3 cups glutinous sweet rice 1-1/2 water 1 cup dark brown sugar 1/2 cup regular Sugar 3 cups Diluted Coconut Milk 3/4 tsp. Salt 1-2 cups Lightly Toasted Sweetened coconut Flakes Topping luto (Cooking Procedure): 1. In a rice cooker, combine the glutinous rice, water, brown sugar, regular sugar, coconut milk and salt. 2. Turn on cooker and stir mixture occasionally until liquid is absorbed and rice is soft. Add more water if needed. If rice cooker turns off automatically and glutinous rice is not quite cooked yet, leave the warm button on until rice is fully cooked. 3. Continue to stir occasionally so that rice texture will be uniform. You may also cook this mixture in a deep non-stick pot medium low heat, stirring frequently until fully cooked. 4. Transfer cooked mixture into a glass pan. Flatten and smooth top with the back of a spoon. Let cool until firm then slice in serving pieces. 5. Top with toasted coconut flakes just before serving. |
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#79
01-24-2005, 11:41 AM
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@wombat: Here is your KINILAW recipe courtesy of Del Monte Kitchenomics at http://www2.kitchenomics.com
Enjoy!   Special Kilawin You'll Need 3/4 k fresh maya-maya, filleted and cubed 1/4 cup calamansi juice 1/4 cup DEL MONTE Red Cane Vinegar 1 can (439 g) DEL MONTE Pineapple Tidbits (reserve 2 Tbsp syrup) 2 pcs (100 g) bell peppers, cut into squares 1 medium (50 g) onion, chopped 2 pcs siling labuyo, sliced 1 tsp ginger juice 2 cloves garlic, minced 2 Tbsp DEL MONTE Red Cane Vinegar Here's How 1 SOAK fish in calamansi juice and 1/3 tsp. iodized fine salt (or 1 Tbsp. iodized rock salt) for 30 minutes. Drain. Soak again in DEL MONTE Vinegar for 30 minutes. Drain. 2 COMBINE fish with the remaining ingredients. Chill until ready to serve. Serves 6 High in Vitamin B12 |
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#80
01-24-2005, 11:50 AM
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@harrykevin: Here is your simple hotcake recipe. Its mostly called PANCAKE.
---------------------------------------------------- PANCAKE Pancake Batter: 4 1/2 cups flour 1/4 cup sugar 1 tsp. salt 1 pkg. dry yeast 4 cups milk 1/2 cup butter 6 pcs eggs How to Cook Combine and beat until smooth. Lightly grease griddle and pour 1/4 cup batter onto hot surface for each pancake. Turn when edges look cooked and bubbles begin to break on surface. For extra light pancakes, mix some beer in with the batter. ...extra... It is also possible to follow a simpler recipe, without exact measurements. First, break an egg into a bowl. Mix in plain white flour until a smooth paste is formed and then dilute with milk until the consistency is suitable for pouring. Heat a small amount of some kind of cooking fat or cooking oil in a small frying pan and pour in enough mixture to thinly cover the base of the pan (leaving a little room round the edge). When the mixture appears to be reasonably cooked on the base (the top side will change in appearance), either turn or flip the pancake to cook the reverse. ---------------------------------------------------- ...magamit na jud na imong sobra nga harina diha. Maka-extra income pa jud ka kung imong ipamaligya ang imong naluto. he-he-he! 
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#81
01-24-2005, 05:17 PM
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Jack mag pasalamat lang ko usab sa imong recipe sa Ngohiong sauce enjoy kaayo kami lami kaayo....Thanks also for the Kinilaw recipe....
Swerte lang kay Chinese Five Spice Powder is readily available in the Shops here ---ready made na.... :2thumbs:
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#82
01-25-2005, 06:28 AM
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Salamat jud Jack! Akong lutoon ni karong day off nako pero unsa man nga klaseng milk ang gamiton. evaporated, condensed or powder? Sensiya na kay wa jud koy nahibaw-an ani. hehehe! |
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#84
02-02-2005, 11:41 AM
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... hhhmmm....
 taud-taod naman diay ko'ng wala ka post diri.So... here's another recipe, a natively Cebuano recipe. ---------------- Torta Visaya 5 cups flour 1 cup tuba 3 cups sugar 20 eggs (yolk only) 1½ cups cooking oil ¼ teaspoon salt a pinch of anise Pour the tuba into the flour. Add the salt. Mix well. Add the sugar gradually into the egg yolks while beating well. Add the oil, and put into a pan lined with paper and greased with butter or oil. Add anise. Wait for 7 hours before baking (to allow the batter to rise). However, if the weather is cold, wait for 8 hours before baking. Bake at 325oF. |
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#85
02-02-2005, 11:44 AM
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...and another one...
--------------- Budbud Pilipit 3 cups malagkit (glutinous rice) 5 cups coconut milk, first extract ½ cup sugar 1 teaspoon salt Wash malagkit very well. Drain. Cook with coconut milk, salt, and sugar in a karahay, stirring constantly. When mixture is almost dry, stir to prevent it from sticking to the bottom of the karahay. Reduce the heat, and cover the mixture with banana leaves for a few minutes. Wrap 2 tablespoon of the cooked malagkit in wilted banana leaves. Tie in pairs, and steam for about 30 minutes in a big pot. Serve with hot chocolate or ripe mangoes. |
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#86
02-02-2005, 02:52 PM
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naa diri kahibalo unsaon pag himo ug taho ug asa paliton ang mga ingredients ani?
My Online Shop - Love Life Shop My Food Blog - Love Life Food Trips Threads that everyone must read: iSTORYA.NET Forum Rules iSTORYA.NET Frequently Asked Questions Why newbies can't post @ Buy/Sell; Paid Membership options |
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#88
02-04-2005, 10:53 AM
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For the meantime, here is a Pinoy recipe...
----------- Kalamay 10 liters water 10 kilos white sugar 2 gantas malagkit 20 pieces coconut Soak the malagkit overnight. Grate the coconuts. Extract the milk from the grated coconut two times: first, with 5 liters of water, then with 3 liters of water. Pour the malagkit into the first coconut milk extract, and grind the mixture. Mix sugar with the second coconut milk extract, and boil to make latik. Pour the ground malagkit into the boiling latik, and stir for 4 hours or until the mixture becomes very sticky. Put the mixture into half of a coconut shell. Cool for 3 hours. Then cover with the other half of the shell. |
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#89
02-07-2005, 08:38 AM
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Here is a timely recipe for the Chinese New Year.
Tikoy Ingredients 32 oz. mochiko 3.c brown sugar 1/4 tsp. Salt 3 T. vanilla 5 1/4 c. water Oil for frying Preparation 1. Combine mochiko, brown sugar and salt in a mixing bowl 2. Add vanilla and half of the water 3. Begin to mix batter 4. Keep on adding water slowly to batter while mixing 5. Beat until mixture is smooth 6. Spray a round glass baking dish with cooking spray 7. Pour batter into glass dish 8. Place glass dish into steamer pot and steam for 1 to 2 hours 9. Add water to steamer as needed 10. Mochi will be done when it is firm to the touch 11. Let cool for at least 2 hours. (Optional) You may refrigerate if you want tikoy to be harder 12. Slice and fry with beaten eggs |
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