Recipe of the Day

[Jack]

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@chyn, mao ni akong na-surf sa internet just for you. Nangita ko'g recipe nga naay picture pero gadali man god ko karon kay mo-out nasad ko. Naa ko'y i-finalize nga documents for PDEA.

I hope ok ra ni sa imo...
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Japanese Tempura Recipe

Try my family's tempura recipe and other japanese recipes. Tempura is probably one of Japans most famous food and dishes, second to sushi. Tempura is easy enough to make at home, makes a wonderful appetizer and you can find all the recipe ingredients at your local grocery store

Tempura was actually introduced into Japan by Spanish missionaries in the late 16th century. The classic "batter fried" food is probably Japans most celebrated example of "agemono" or deep fried food. The goal of good tempura is to achieve a lacy golden effect. Although tempura remains an exclusive domain of specialty tempura restaurants, it is easy enough to make at home, makes a wonderful appetizer and you can find all the ingredients at your local grocery store.



Tempura batter recipe:

The key to good tempura is fresh ingredients, lumpy batter and a constant oil temperature. Make the batter just before deep frying and do not over-mix it.

1 cups of sifted flour
1 egg yolk
1 cup of ice water
1 cup of flour
Soy sauce for dipping
Oil for deep frying


Assortment of fresh vegetables & seafood - choose several or try them all!
*green beans - ends trimmed leave whole (my favorite - must try! very good!)
*carrots - sliced diagonally about 1/4" thick
*sweet potato - peeled, sliced about 1/4" thick
*zucchini - sliced about 1/4" thick
*white button mushrooms caps - halve if caps are large
*onion - sliced in half lengthwise then slice 1/4" thick (run a toothpick through the layers to hold half rings together.)

Seafood
*shrimp - shell and de-vein but leave tails attached (lay shrimp flat and slightly make 3-4 scores across the belly to prevent it from curling when frying)
*white fresh fish fillet - remove any bones, cut fillets crosswise into bite-sized pieces
*squid - cut squid into 1 1/2" squares then cross-score the outer, smooth side.


Procedures:
Prepare vegetables and fish and thoroughly dry with paper towel. Heat oil in a thick pot or deep fryer 350 degrees. In a mixing bowl, lightly beat egg yolk and pour in ice water, slightly mix. Add the flour all at once, stroke a few times with a fork, just till ingredients are loosely combined. The batter should be lumpy not smooth. If you over-mix till smooth the coating will become heavy and turn out oily.

Place 1 cup of flour on a plate, dip vegetables in the flour, shake off excess. Then dip in batter and lay in the hot oil and deep fry till golden brown and place on a plate with paper towels to allow excess oil to drain off. Skim the surface of the oil occasionally to keep it clean. After frying vegetables, do the same with the seafood. Serve with soy sauce for dipping.
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...is there anything else i can do for you?

[chyn]

jack thanks for the recipe

[Jack]

Here is another Japanese recipe. Got this from http://www.bento.com/trt-sushirice.html
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Sushi Rice (Sushi-Meshi)

Ingredients:
175g / 6 oz uncooked, matured short-grain rice
225ml / 8 fl oz cold water
2.5- to 5-cm /1- to 2-in strip dried kelp, wiped clean

For sushi vinegar:
1 1/2 tablespoons rice vinegar
1 tablespoon caster sugar [superfine granulated sugar]
1/2 teaspoon salt

This recipe will make one quantity of rice, which is sufficient for:...
2 uncut large rolls (futomaki-zushi)
or 4 uncut small rolls (hosomaki-zushi)
or 16 finger sushi (nigiri-zushi)

This is the basic technique for producing the glutinous, vinegar-flavoured rice that forms the basis of all types of sushi. Matured, Japanese or Californian short-grain rice is essential. To vary the quantity of cooked rice, remember that the ratio of uncooked rice to water should be 1 part rice to 1 1/4 parts water.

Procedures:

1. Start by washing the rice thoroughly until the water comes clear. Let the rice drain for 30 to 60 minutes. This will allow the grains to absorb moisture and start to swell.

2. Put the rice, water and kelp in a pan with a tight-fitting lid. Bring the mixture to the boil over a medium heat, removing the kelp just before the boiling point. Cover the pan and simmer for about 10 minutes. (Simmering time will vary depending on the quantity of rice.) Resist the temptation to lift the lid while the rice is cooking.

3. Turn off the heat, remove the lid and cover the pan with a teatowel. Leave to cool for 10 minutes. Meanwhile, mix together the ingredients for sushi vinegar in a pan. Heat until the sugar dissolves, then remove from the heat and pour the sushi vinegar into a cool bowl. To stop the vinegar distilling off, sit the bowl in cold water to speed cooling.

4. Using a wooden rice paddle, spoon the rice into a rice tub or bowl. Spread it out evenly, then run the paddle briefly through the rice cutting it first from side to side, then from top to bottom.

5. Continue cutting - never mashing or stirring - the rice, adding the sushi vinegar a little at a time. At the same time, ask someone to fan the rice to cool it. It should take about 10 minutes to mix in the sushi vinegar thoroughly and bring the rice to room temperature.
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...if there's something else you may want to have, just post it here. I may be able to search it for you.

[Jack]

Here is from Del Monte Kitchenomics. Its a good recipe for the Christmas season. Its easy to make and no oven needed.
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No-Bake Fruit Cake

You'll Need
1 can (439g) DEL MONTE Fiesta Fruit Cocktail, drained (reserve 1 tbsp syrup)
1/3 cup condensed milk
3 tbsp melted butter
2 cups graham cracker crumbs
1/2 tsp ground cinnamon
1 cup mini marshmallows
1/2 cup roasted cashew nuts or peanuts, coarsely chopped

Here's How
1 COMBINE condensed milk, fiesta fruit cocktail syrup and butter. Mix well.

2 MIX graham crackers and cinnamon. Combine with DEL MONTE Fiesta Fruit Cocktail, marshmallow and nuts. Mix until fruits and nuts are well coated with crumbs. Add milk - butter mixture. Mix well.

3 PACK mixture into 9”x5” loaf pan lined with wax paper. Cover and refrigerate overnight. Unmold cake, peel off wax paper and slice.

** Serves 10
** Good source of Lysine

[Jack]

Ube Fruit Cream Pie

You'll Need
1 can (439 g) DEL MONTE Fiesta Fruit Cocktail, well-drained (reserve syrup)
1 envelope unflavored gelatin, dissolved in 3 tbsp fruit cocktail syrup
2 packs (125 ml each) DEL MONTE Fruit Salad Cream, chilled
3 tbsp confectioner’s sugar
1 tsp vanilla extract
1 tsp calamansi juice
1 cup ube preserve
1/3 cup rice crispies or toasted pinipig

Here's How
1 HEAT gelatin until just dissolved. Set aside.

2 USING a wooden spoon, mix DEL MONTE Fruit Salad Cream until well blended. Add confectioner’s sugar gradually. Add in vanilla and calamansi juice. Beat well.

3 FOLD in gelatin and ube preserve. Pour onto springform pan and chill until fully set. Top with half of rice crispies then DEL MONTE Fiesta Fruit Cocktail. Chill for 1 hour. Unmold and coat sides with remaining rice crispies.

** Serves 12
** Rich in Vitamin C

[Jack]

Chicken Cheese Roll

You'll Need
3/4 kg chicken breast, sliced into thin sheet (1/4" thick)
6-8 pc sliced bread, flattened 1 egg, beaten

FILLING
100 grams sweet ham
100 grams cheddar cheese, cut into thin slices (10 pcs)
1 stalk leeks, sliced crosswise into 2

SAUCE
1 pouch (200g) DEL MONTE Tomato Sauce Filipino Style
6 cloves garlic, sliced
1/2 pc chicken bouillon cube
2 tbsp snipped parsley

Here's How
1 SEASON chicken with 1/2 tsp iodized fine salt(or 1/2 tbsp iodized rock salt) and 1/4 tsp. pepper. Divide chicken pieces to make for 2 rolls. Arrange chicken slices on tray. Make a layer of cheese , ham and leeks over chicken slices. Roll. Set aside.

2 SOAK bread in egg. Wrap chicken roll with bread. Secure with toothpick or string. Place on roasting pan. Bake in preheated oven at 350F for 30 minutes, turning once, reserve drippings. Set aside.

3 SAUTÉ garlic and bouillon cube in 2 tbsp butter. Add DEL MONTE Tomato Sauce, drippings and 1/2 cup water. Simmer for 5 minutes. Pour over sliced chicken. Sprinkle with parsley.


**Serves 6
**Rich in Vitamin A

[StyM]

asa ta kapalit ani? palit lang ko...

[friah_j]

Hey guys, anybody here can give me a recipe for marinating chicken for bbq? you know like chicken bbq sa kanto? i really miss those! can't find that same taste anywhere here.

[Jack]

@ Friah_J:
Here's what i found in the internet for your Chicken BBQ. I hope this is what you're lookin' for...
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FILIPINO BARBECUE

2 lb. pork loin or chicken meat
1 tbsp. black pepper
1 c. soy sauce
1 c. vinegar
1 c. brown sugar
1 head garlic
1 pc lemon
1 can 7-Up
* Chili peppers

Cut up the meat. Marinate in 7-Up for 4 hours or more. Mix other ingredients (crush the garlic and peppers). Marinate all for 4 hours more.

When everything is ready go outside and light up the charcoal. Use parafin wax instead of liquid lighter, it helps keep toxic chemicals from damaging the environment. Skewer the meat and cook thoroughly. Serve this with lots of rice.
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Enjoy your barbeque!

i found this at http://www.cooks.com/rec/doc/0,1826,...246207,00.html

[Jack]

Here's another Pinoy recipe from www.cooks.com
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BIBINGKANG MALAGKIT

2 c. glutinous rice (Sweet, NOT white rice)
4 c. coconut milk
1 1/4 c. brown sugar
1/2 tsp. salt
3/4 c. thick coconut milk
All ingredients are inexpensive and available at any Asian food store.

Bring coconut milk to boil in a large skillet (don't burn). Add rice and salt and cook on medium heat. You must stir until rice is tender and almost dry, about 15 to 20 minutes. Stir in 3/4 cup brown sugar, lower heat and cook, covered, 5 minutes.

Spread cooked rice mixture in a greased foil lined 8" square pan. Combine the remaining sugar and the thick coconut milk. Pour on top of rice in pan. Spread evenly. Broil in oven for 4 to 5 minutes or until top is brown.

Serves about 6 to 8 and takes slightly more than one hour.
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The snack of Merienda, usually around 10 a.m. and/or 4 p.m. is essential to the Filipino soul. Almost anything may be served but nobody loves sweets like the Filipino and rice cakes (babingka) are classic. This is one of the best.