By: Anjo Bacani
One of my favorite Chinese vegetable recipes is chopsuey. In the Philippines, we usually used different kind of vegetables and among them are cabbage, chayote, carrots, young corn, etc. I am particular with the vegetable recipe because in Canada they usually use mongo bean sprout as the main vegetable ingredient.
Chopsuey Filipino Style Ingredient:
kg Cauliflower or Broccoli, wash and cut into desire size
2 pc carrots, peeled and cut into cube
1 pc chayote, peel and cut
1 cup young corn
2 pc Red bell pepper, remove seed and slice
1 cup Baguio beans
kg Pork liempo
kg pork liver\1 tomato, quarter
2-3 tbsp minced onion
1 onion, slice
1 cup pork stock
cup cornstarch dissolves in water for slurry
Vetsin or seasoning (optional)
How to Cook Chopsuey
In a heated pan with cooking oil, stir fry cauliflower, carrots, cabbage, chayote, red bell pepper, Baguio beans, and young corn, set aside. Using the same pan, saut garlic, onion, and tomato. Add pork and patis (Fish sauce) and simmer for 10-15 minute or until pork start to brown. Add pork liver and stir fry for 1-2 minute then add pork stock and cook for another 20 minute until pork liempo is well done. Add seasoning and salt to taste, add vegetable to boil then thickened using slurry. Served chopsuey recipe with plain rice.
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Friday, March 16, 2012
By: Sarah Neil
It is always great when you find an ingredient that you really love
cooking with and with me, that ingredient is vanilla. Having a really
good quality vanilla to use in your kitchen, whether it is in the form
of vanilla powder or in the form of pure vanilla extract, is essential;
unfortunately, it can also be very expensive.
One of the methods that you can use to control this expense is to learn to make your very own authentic vanilla extract. If you learn to make your own extracts and use the very best possible quality beans, like Bourbon Madagascar Vanilla Beans you will end up with your very own great vanilla product. Your pure vanilla extract will be absolutely free of all the artificial colors and chemicals that might be found in store bought products or even in the high quality authentic vanilla powders.
If you enjoy the process of making your extract with whole vanilla beans then you can always make lots of bottles of it whenever you have the time and then give them to your friends and family as great gifts that will be wonderfully infused with Bourbon Madagascar Vanilla Beans. They make excellent gifts and best of all, last for ages.
Now, on to the details about how to make up your own extract. Firstly, you need to transfer the vanilla flavor and aromas of the beans into alcohol. Normally people will use vodka, however, you can also use brandy or even rum, the choice is yours. The reason that vodka is often chosen is because it has the most neutral flavor and also it does not ruin the beautiful taste of the Bourbon Madagascar Vanilla Beans or whichever beans you choose to make your extract with.
If you choose to use different liquor other than vodka, do be aware that other flavors from the liquors may be contributed. I just always tend to stick to vodka because I always have a bottle in the house! Now to sum up the entire process in a very speedy manner, you must firstly get your whole vanilla beans, chop them and then mix them with the alcohol and water, age it and then you filter out whatever solids there might be.
In lengthier terms; you must remove about 1/2 a cup of vodka from the bottle in order to make room for your Bourbon Madagascar Vanilla Beans, then using a sharp knife and chopping surface, you must split each of the vanilla beans lengthwise along an entire side. Then take a dull knife, for instance a butter knife, and scrape the seeds from inside.
A blunt knife will ensure that you are able to harvest the seeds without damaging the skin of the Bourbon Madagascar Vanilla Beans any more than you might have already. You can then place the beans into the vodka, seal the top and give it a good shake. You should then store the bottled vanilla extract for around 2-3 months. It is best to do so in a cool, dark room, away from sunlight.
To ensure that your own pure vanilla extract is forming well, it is recommended to give the bottle a shake about once a week or so. You do this to agitate the vanilla beans and speed up the flavor extraction process.
By now you will want to know when you can use the extract made from the flavorsome Bourbon Madagascar Vanilla Beans - well the answer is you can use it after about 1 month, although the extraction of flavor will continue for up to 6 months, and your extract will also continue to age, just like a fine wine.
I guarantee that after giving your extract a smell week after week, the smell will make your mouth water and you may even consider bathing in the stuff it smells so good!
After about 6 months though it is probably a good idea to filter out the beans as they will have aged and you do not want them to go stale and ruin the taste of your extract. You can always add more vanilla beans anyway. Please remember that you shouldnt be throwing away those beans you have just removed from the extract...grind them up and make them into a vanilla powder.
Monday, October 3, 2011
First off, you will need to prepare the things that you will need for the preparation of chicken parmesan. You need 6 chicken breast halves, 1/2 cup of dried bread crumbs, one teaspoon of dried basil and dried oregano leaves, 1/2 cup of milk preferably with reduced fat content, one tablespoon of olive oil, a jar of marinara sauce, 1/2 cup of grated Parmesan cheese and 1 cup of mozzarella cheese. There are variations of these ingredients especially if you use different recipe books but these are the most basic ones. If you prefer to add other ingredients that you might have seen in shows or read in magazines, then you are free to do so. It is actually recommended for you to do experiments so that you can attain the flavor that suits you best.
Preparing the Chicken Parmesan
The first thing that you need to do is to preheat the oven at 350 0F to make sure that it is already warm enough when you are ready to cook. Of course, you will need to thaw the chicken completely so that it will be easier to cook and for your safety as well. Wash it thoroughly too to avoid any health problems. Prepare all the ingredients you will need, the ones that were stated above including the materials such as bowls, pans, spoons and others.
In a small bowl, combine the bread crumbs, oregano and basil and mix them well. Dip the chicken in the milk and then coat it with this mixture. Use a large skillet and heat oil using medium high heat. When it is already hot, you can now cook the coated chicken. It will take about three minutes for the chicken to be cooked on each side or you can wait until the skin has turned golden brown.
After all the chicken breasts were cooked, arrange them in a dish that is coated with nonstick cooking spray. Leave a little space between each piece so that they are not crowded. Sprinkle the grated parmesan cheese over the chicken. Afterwards, pour the marinara sauce and then sprinkle the mozzarella cheese at the top. Bake the chicken parmesan for about 45 minutes. You have to make sure that the chicken is thoroughly cooked and that the juices are already clear. When the juices are still pinkish, the chicken is not yet cooked so you will have to wait for it to run clear.Take note that the bottom parts of the chicken parmesan will be more browned than the top parts.
Posted by Berns at 9:58 PM