Here are 5 Filipino seafood cooking videos from YouTube that can be of help in your menu planning. The cooks in each video definitely love Filipino Food and most of the videos in their YouTube channel are proof.
12 (+ 8 more) Filipino Food to Have During the Holy Week
It has been a practice among Roman Catholics to abstain from eating meat every Friday during lent, and the entire holy week. It is not recommended to eat pork, chicken, beef and other types of meat during this time of the year. However, you can always consume vegetables and seafood. Since lent is a time…
How to Peel Peaches
Peeling ripe peaches using a paring knife or peeler can be complicated and could end-up in a mess. Peaches are delicate fruits and peeling ripe ones require a proven technique to maintain the shape and quality of the fruit.
Remember the technique that we apply to cook vegetables while maintaining their crisp and color? It is called blanching. This is done by cooking fruits or vegetables in boiling water for a few seconds to a minute then soaking them right away in ice cold water. Using this technique will enable you to peel peaches easily without creating any mess.
What is the Difference Between Baking Soda and Baking Powder?
Our adventures in the kitchen lead us to try different recipes. Most of these recipes require ingredients that we are completely unfamiliar with – while others ask for common ones. However, there are still some of us who might not have any idea as to what make-up these common ingredients. I bet that you experienced this sometime while you were still learning to cook.
If you are fond of baking cakes and pastries, chances are that you’ve tried different cake and bread recipes that made use of baking soda, baking powder, or both. Why is there a variation between these ingredients? What is the difference between the two?
Both baking soda and baking powder are considered as leavening agents.
Leavening agents are ingredients that produce carbon dioxide when added or mixed with dough or baked in the oven (as a result of chemical reaction); the carbon dioxide produced inside the dough expands it and causes the bread to rise.
Orange Chicken: First Place in SPCBA Culinary Competition
I was delighted to learn from one of our avid readers about her recent victory in the 2010 SPCBA Culinary Competition. Apple Instrella, a student at the San Pedro College of Business Administration bagged the first prize in the recently concluded SPCBA Culinary Competition. She and her teammate entered their twist of the Orange Chicken Recipe that we featured a few months back.
This achievement is significant especially for Culinary Arts students because they are able to develop self confidence and a more competitive attitude which will help them in their culinary career in the future.
I am honored that they chose one of our featured recipes as their entry. This event made me realize the value of quality that we are putting in each of our recipe posts. Expect us to continue concentrating in this aspect on the next recipes to come.
How to Butcher a Chicken
Have you ever tried to butcher a whole dressed chicken? I remember the first time to butcher a whole chicken; it was confusing. Back then, I didn’t know where to start and I have no idea as to how many parts should I divide it into. I spent more than 30 minutes to complete the…
5 Things to Consider in Making the Best Fried Rice
Fried Rice is the result when steamed or boiled rice are fried in oil or animal fat. For practical reasons, the Chinese first used this method to preserve and recycle leftover steamed rice for consumption. Nowadays, several varieties of fried rice are enjoyed throughout the world.
Making fried rice seems simple and easy. When asked as to how this is done, you might say “heat some oil and fry the steamed rice then add the other ingredients that you have”. While this statement is true, there are more things to consider that may help you make the best possible outcome out of what you have.
Tips on How to Enjoy Eating Sardines
Are you a fan of canned sardines? I am posting this question because I know of some people who don’t like it; I’m a bit curious and would want to know the reason why.
Personally, I like eating canned sardines though I can say that this is one of the foods that I can live without. I don’t really crave nor experiment some recipe with it but I make sure to stock a few cans just in case the need arises.
If you grew-up in the Philippines, chances are that your pantry is filled with different canned goods and probably canned sardines make-up at least 25 percent of your supply. This has been the practice of most people because preserved or non-perishable foods are necessary in order to survive during typhoons (the Philippines is hospitable enough to welcome at least 15 typhoons a year). I think that this was the main reason that forced me to try sardines when I was still a child – and eventually got used to it. Aside from this, I also learned that sardines are rich in omega-3 fatty acids: this is responsible in reducing occurrence of cardiovascular diseases and may also decrease the possibility of developing Alzheimer’s disease.
How to Dice an Onion
Part of our culinary adventure is learning the proper method of preparing ingredients. This article is intended to visually demonstrate the proper steps in dicing an onion. There are no incorrect procedure as long as the goal is achieved but following best practices tend to make work simple and easier.
Are you also doing same method?
What to do with your Leftover Ham
The holidays have passed by and chances are that some of us might have some (or lots) of leftover foods stocked in the fridge. Sure, we don’t want these foods to go to waste that is why we try to dig in to them little by little until everything is gone.
The statement above applies to most prepared leftovers such as stews, pasta, and dessert. What about the traditional holiday food that we call “ham”? There is no doubt that leftover ham still taste good but I think that it will taste even better if we hype it up a little. Since this is just the start of the year and we all got tired in preparing our special holiday dishes, I’ll just be presenting very simple ideas that we can do to make ham taste a little better.
I understand that there are hundreds of possible recipes that we can do using leftover hams but I opted to show (or rather remind) you the three simplest and easiest preparation. We’ll get to the more challenging recipes on our next posts.
Do you really understand what the cookbook and recipe procedure tells you? Have you messed-up any dish because of not doing the correct steps? Hey guys, I’m not belittling anyone. It just so happened that I was one of those who answered “yes” to both of the questions in the past. I was thinking that…
How to Make Salted Duck Eggs (Itlog na Maalat)
Photo Credit: dboy (flickr.com)
Ever wondered why “itlog na maalat” is salty? Hmmm…I’m wondering why some of the ladies started to smile. I’m not talking about the other “itlog na maalat”, please let me make this clear just to be sure that everyone is with me. What I’m talking about are the red salted duck eggs that we usually eat along with “Kamatis” (tomatoes) and are sometimes placed on top of Special Puto (rice cakes). I hope that we are all in the right track now.