Filipino Foods and Writing

Curry Chicken with Coconut Milk

2012-12-07T21:04:00.000-08:00

Photo Source:Chicken-Coconut Curry by Eastern Curry Powder, on Flickr>

Best eaten with white rice and if you want to be creative, add some other ingredients of your choice. Serves 6 persons.

Ingredients:

I whole chicken

For paste:

To blend:

20 pieces of shallots (peeled)
10 pieces of garlic (peeled)
3 stalks of lemon grass (white part only, lower half)
2 inch yellow ginger (tumeric, kunyit)
6 pieces of candlenut
20 pieces of dried chillies (soaked in water for 15 mins)

2 tsp of salt (or more to taste)
2 tsp of sugar
A bowl of oil (about 300 ml)
2 tbsp of curry powder
1 packet of coconut milk (200 ml pack)
6 pieces of yellow flesh potatoes (peeled and quartered)
A bunch of curry leaves (optional)
1 glass of water.

Procedures:

1. Cut the chicken into medium-sized pieces i.e. halve the drumstick, wing cut at the joint.

2. Blend the ingredients coarsely.

3. Heat up the oil in the wok and fry the blended ingredients in low flame for about 15 minutes till fragrant. Add curry powder, curry leaves, salt and sugar. If you prefer your curry to be spicier, add some chilli.

4. Add the chicken pieces and gently simmer for 30 minutes and it will be done. Add a glass of water along the way and monitor to ensure the bottom is not burning.

5. At the 15 minute mark, add the potatoes. At the 25 minute mark, add the coconut milk.

6. When you are finishing, adjust the saltiness of the curry if you need to.

ABOUT THE AUTHOR: A freelance writer who meticulously structured and maintained blogs just for you:A LIFE SO FAR AWAYand my other blog:OFW: THIS IS MY LIFE AND STORY Thank you for your valuable time. Follow my business & writings and you'll find what life's meant to be.

Longganisa: Filipino Sausage

2012-09-29T03:36:00.000-07:00

Photo Source:longganisa breakfast by _gem_, on Flickr">

Longganisa: Filipino Sausage

A homemade Filipino pork sausage, especially served with white rice or fried rice for breakfast. Estimated preparation & cooking time: 1 hour excluding standing and refrigeration time

Ingredients:

• 1 kilo ground pork (include the pork fat)
• 1 spoon salt
• 1 spoon brown sugar
• 1 spoon paprika
• 1/4 teaspoon saltpeter (salitre)
• 1/2 teaspoon crushed laurel leaves
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon red peppers, minced
• 4 cloves of garlic, crushed then minced
• 1/4 cup vinegar
• 1/8 cup soy sauce
• Sausage casings

Procedures:

• In a big mixing bowl, combine all ingredients except the sausage casings

• Mix well and let stand for an hour

• Tie one end of the sausage casing and slowly fill the casing with the ground pork mixture until the end of the casing, then tie the end

• Tie the middle of the sausage casing in intervals of about 3 inches.

• Keep refrigerated for 2 to 3 days

• To cook, boil longganisa in 1/2 cup of water on a pan or wok. Water will soon evaporate then oil will ooze from the longganisa. Fry it on its own oil or add a few tablespoons of cooking oil and continue to cook for 5 to 10 minutes or until the sausage casings turn brownish.

ABOUT THE AUTHOR: A freelance writer who meticulously structured and maintained blogs just for you:A LIFE SO FAR AWAYand my other blog:OFW: THIS IS MY LIFE AND STORY Thank you for your valuable time. Follow my business & writings and you'll find what life's meant to be.

Kilawing Balat ng Baboy at Taenga (Pig's Skin and Ears Salad)

2012-05-31T00:42:00.000-07:00

Photo Source: "Kilawin by riza:0), on Flickr">

The Visayan version of making kilawing balat ng baboy with an extraordinary hot taste.

Ingredients:

1.5 kilo pig’s skin and ears
*preferred skin cuts are from the thigh, loin, neck and shoulder
2 big onions; sliced
1 root ginger; cut in strips (optional)
5 siling labuyo; chopped
Vinegar (extra strong)
Salt and pepper
Soy sauce
Green onion leaves
Coconut Milk (optional)

Procedures:

1) Clean thoroughly the pig's skin and ears. Boiled thoroughly around 30 - 45 minutes.

2) Discard the water, cool, check for any unwanted parts,then slice into bite sizes.

3) Put unto a large bowl, add the vinegar, then mix thoroughly. Add the ginger, onion, siling labuyo, salt, pepper and soy sauce in order.

4) Taste and balance seasoning; soy sauce, vinegar, salt, and pepper according to taste. Put coconut milk, if you like. Garnish with green onion and silling labuyo. Refrigerate, then serve.

ABOUT THE AUTHOR: A freelance writer who meticulously structured and maintained blogs just for you:A LIFE SO FAR AWAYand my other blog:OFW: THIS IS MY LIFE AND STORY Thank you for your valuable time. Follow my business & writings and you'll find what life's meant to be.

Creamy Baked Tilapia

2012-04-30T17:43:00.000-07:00

Photo Source: "08-bake both sides in 5 minutes by iyli21, on Flickr">

This flavorful tilapia is baked with a simple spice mixture, then it's served with a tasty roasted red pepper mayonnaise. This tilapia recipe is quick and easy to prepare, bakes in as little as 15 minutes, and the mayonnaise mixture gives it an extra burst of flavor.

Ingredients:

• 1 teaspoon paprika
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried leaf thyme
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 8 to 10 tilapia fillets, about 3 to 4 ounces each
• 1 to 2 tablespoons melted butter or butter flavored nonstick cooking spray
• 1/2 cup mayonnaise, light or regular
• 3 tablespoons chopped roasted red bell peppers
• 1/2 teaspoon lemon juice
• dash garlic powder
• dash onion powder
• salt, to taste

Procedures:

(1) Heat oven to 400°. Line a baking pan with foil and spray with nonstick cooking spray. Combine the paprika, 1/4 teaspoon onion powder, 1/4 teaspoon garlic powder, 1/4 teaspoon thyme, 1/4 teaspoon salt, and pepper.

(2) Arrange the tilapia on the baking sheet; drizzle with a little melted butter or spray lightly with butter flavored spray and sprinkle fillets evenly with the spice mixture.

(3) Bake for 15 to 20 minutes, until cooked through and fish flakes easily with a fork.

(4) Meanwhile, combine the mayonnaise, chopped bell pepper, lemon juice, dashes or onion and garlic powder in a blender. Blend until smooth. Add salt to taste and serve with the fish.

(5) Serves 4 to 6

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Spanish Callos

2012-03-29T10:43:00.000-07:00

Photo Source: "Callos a la Madrileña by jlastras, on Flickr">

Callos had originated from Spain and it is one of the loved dishes in the Philippines. A slow cooked stew that is made out of beef tripe cooked with chick peas, tomatoes, paprika and Chorizo. You can add your own ideas in cooking this dish.

Ingredients:

400g Ox Tripe, cleaned and cut into 1.5 x .5 in strips
400g Pork Leg meat, cubed
2 pcs chorizo, sliced
1 whole garlic, minced
1 whole red onion, chopped
1 tsp ground pepper
3 pcs bay leaf
1 1/2 cups chick peas, cooked
2 red capsicums, cubed
1/2 cup Tomato Paste
4 pcs tomatoes, diced
5 cups of beef stock
3 tbsp soy sauce
fish sauce
fried garlic
olive oil

Procedures:

1. In a pot sauté garlic and onions in olive oil, cook until garlic is golden brown.

2. Add tomatoes, tripe and stir fry then add 4 cups of beef stock. Bring to a boil and slowly simmer for 1.5 hrs., add more beef stock if necessary.

3. Add the pork, chorizo, tomato paste, bay leaf, chickpeas, soy sauce and simmer for 45 more minutes.

4. Finally add capsicums and flavor with fish sauce and simmer for 25 minutes.

5. Serve and top with fried garlic.

ABOUT THE AUTHOR: A freelance writer who meticulously structured and maintained blogs just for you:A LIFE SO FAR AWAYand my other blog:OFW: THIS IS MY LIFE AND STORY Thank you for your valuable time. Follow my business & writings and you'll find what life's meant to be.

Baked Grated Cassava with Pineapple

2012-03-25T02:33:00.000-07:00

Photo Source: "Cassava Bibingka by wbelmonte, on Flickr">

A Filipino delicacy called bibingka with crushed pineapple and coconut milk. Best for snacks, picnic or just a family get-together.

Ingredients:

3 cups grated cassava
2 pieces eggs
1 & 1/2 cups white sugar
3/4 tbsp butter or margarine
1 & 1/2 cups thick coconut milk
1 (439g) canned Del Monte Fresh
Cut Crushed Pineapple, well drained
1/3 cup pure coconut milk
Grated cheese for toppings
Salt

Procedures:

1) Squeeze and discard liquid from grated cassava. Beat eggs. Add sugar, salt and butter. Mix well.

2) Stir in coconut milk, grated cassava and Del Monte Fresh Cut Crushed Pineapple. Pour into greased square pan (8″x8″).

3) Bake in 350 deg F preheated oven until light brown.

4) Pour pure coconut milk on top. Bake 5 minutes more or until top is golden brown. Top with grated cheese (optional).

5) Makes 12 servings.

ABOUT THE AUTHOR: A freelance writer who meticulously structured and maintained blogs just for you:A LIFE SO FAR AWAYand my other blog:OFW: THIS IS MY LIFE AND STORY Thank you for your valuable time. Follow my business & writings and you'll find what life's meant to be.

Filipino Paella

2012-03-17T17:29:00.000-07:00

Photo Source: "Filipino Paella by pinaycookingcorner.com, on Flickr">

Paella is a Valencian rice dish that originated in its modern form in the mid-19th century near lake Albufera, a lagoon in Valencia, on the east coast of Spain. Many non-Spaniards view paella as Spain's national dish, but most Spaniards consider it to be a regional Valencian dish. Valencians, in turn, regard paella as one of their identifying symbols.

Ingredients:

2 medium-sized crabs
2 cups fresh clams
8 raw medium-to-large shrimp
1 cup light rum
1 cup olive oil (Half extra-virgin and half regular)
1 small chicken, cut into 12 serving pieces (about 2 pounds), patted dry with paper towels
2 cups boneless pork (loin or butt), trimmed of fat and cut into 1 inch cubes, patted dry with paper towels
8 garlic cloves, minced
2 medium-sized onions, finely chopped
2 Portuguese sausages, sliced on the diagonal into 6 pieces
2 sweet red peppers, cored, seeded, and cut into thin strips
1 6-ounce can tomato paste
3 cups long-grain rice, washed and drained
3 cups chicken stock
to teaspoon salt
1/2 cup frozen green peas, thawed
4 medium-sized squid, body only, well cleaned, and sliced into 1/2 inch rings

Procedures:

1. In a steamer, bring water to a rolling boil. Place crabs on steamer tray. On another steamer tray arrange the clams. When there is a full head of steam, but the crabs and clams inside and steam for about 8 min. Uncover and remove the trays, discarding any clams but did not open. Set aside to cool.

2. Measure 2 cups of the liquid from the steamer and pour it into a medium-sized bowl. You may save the remainder of the liquid by freezing and use a later time.

3. Cut the crabs in half with a heavy cleaver and discard the innards and kills. Separate the clause from the bodies and cracked him.

4. Pour the rum into a large saucepan and bring it to a boil over medium heat. Put in the crab house and claws, cover and reduced to low heat, and let the crap simmer for about 10 min. Using a slotted spoon to drain the crab pieces, remove and set aside.

5. Leave the saucepan on the heat and put the shrimp into the same liquid. Cover and simmer for 2 min. Remove the shrimp with a slotted spoon and set aside to cool. After cooling, you may choose to removes shells and devein the shrimp, but this is not a necessary step. Pour the rum liquid into the reserve seafood liquid from step 2. There should be approximately 3 cups of liquid.

6. Heat the olive oil in a wok over high heat and, when it is just to smoking point, but in the chicken pieces and brown them on all sides. Remove them with this slotted spatula to a plate and set aside.

7. Add the pork to the wok and stir fry until it is just brown.

8. Add the garlic and onions to the wok and continue to stir for 2 min. Add the sausage pieces and stir fry them for a further minute. Add the sweet pepper strips and stir in the tomato paste. Continue to stir and fry everything until any moisture has evaporated and the mixture is quite thick.

9. Add the drained rice and continue to stir until the rice is mixed in and colored with the tomato paste. Pour in the liquid from step 5. Bring it to a boil, return the chicken from step 6 to the wok, and stir to distribute it throughout the mixture. Cover the wok, reducing heat to low, and simmer for 15 min.

10. Uncover the wok, stirring the peas, cover and simmer for 3 min. Uncover, place the square at Reims on top, cover and let stand for 1 minute, being careful with the time as the squid will over cook and toughen.

11. Uncover the wok and arrange the clams from step 2, the crabs from step 4, and the shrimp from step 5 on top of the rice mixture. Cover the wok, turn off the heat and let everything warm through and could continue to cook for about 10 minutes.

12. Uncover the wok and serve immediately.

13. Serves 6 to 8.

ABOUT THE AUTHOR: A freelance writer who meticulously structured and maintained blogs just for you:A LIFE SO FAR AWAYand my other blog:OFW: THIS IS MY LIFE AND STORY Thank you for your valuable time. Follow my business & writings and you'll find what life's meant to be.

Filipino Estofado

2012-03-02T05:32:00.001-08:00

Photo Source: "pork estofado by digipam, on Flickr">

Estofado is a Filipino dish made out of pork or chicken, or beef stewed in a sweet soy sauce and vinegar gravy mixed with bananas, sweet potatoes and carrots, its taste is nearly a cross between Adobo and Patatim. Though the name might sound Spanish this is a Filipino dish that was just given a Spanish name and the word Estofado means “stewed” or “pot roasted” which describes the cooking process of this dish.

Ingredients:

700g deboned pork leg meat, cubed
2 pcs Chinese sausage, sliced thinly
2 medium carrots, sliced
3 cardaba bananas, sliced
1/2 cup vinegar
3/4 cup soy sauce
3 tbsp brown sugar
2 1/2 cup pork stock
3 pcs bay leaves
1 tbsp whole peppercorn
6 cloves garlic, minced
oil

Procedures:

1. In a pan add oil the add pork then brown on all sides. Remove from pan then set aside.

2. In a pot add oil then sauté garlic until golden brown, add pork, stock, soy sauce, vinegar, sugar, bay leaf and peppercorn. Bring it to a boil then simmer for 45-60 minutes or until pork is tender. Add water if necessary.

3. Add carrots and Chinese sausage then simmer for additional 5 minutes.

4. Add bananas and simmer for 10 more minutes.

5. Bring heat to high to reduce liquid. Once liquid had reduced and thicker in consistency turn off heat then serve.

6. You can add sweet potatoes too.

ABOUT THE AUTHOR: A freelance writer who meticulously structured and maintained blogs just for you:A LIFE SO FAR AWAYand my other blog:OFW: THIS IS MY LIFE AND STORY Thank you for your valuable time. Follow my business & writings and you'll find what life's meant to be.

Filipino Beef Morcon

2012-02-18T13:29:00.000-08:00

Photo Source: "Food Photography_82709 by Joel's Luminosity, on Flickr">

An easy way to prepare food in advance for family gatherings or celebrations. Garnish with gravy or sauce of your choice.

Ingredients:

• 1 kilo beef, sliced 1/4 inch thick (3 pcs.)
• 1/4 kilo ground beef liver
• 200 grams sliced sausages or ham
• 200 grams pork fat (cut is strips)
• 3 hard boiled eggs, sliced
• 100 grams cheddar cheese in strips
• 100 grams grated cheddar cheese
• 2 onions, chopped
• 5 bay leaf (laurel)
• 1/2 teaspoon of ground black pepper
• 1/2 cup vinegar
• 2 teaspoon salt
• 2 cups of water
• 2 meters thread or string (for tying)

Procedures:

• Spread and stretch the sliced beef on your working table.

• Arrange the filling on the sliced beef: sausage strips, cheese strips, sliced eggs, pork fat and some ground liver.

• Roll the sliced beef with all the filling inside and secure with a thread or string.

• Repeat the procedure for the two remaining beef slices.

• On a pot, place the beef rolls and put the water, the remaining ground liver, grated cheese, chopped onions, bay leaves, ground black pepper and salt.

• Cover the pot and bring to a boil. Simmer for one hour.

• Add the vinegar and continue to simmer of another hour or until beef is tender.

• Slice the beef morcon, arrange on a platter and top with the sauce/ gravy poured on top.

Notes:

• A spoon or two of flour can be added to water to thicken the sauce.
• Instead of boiling in a pot, you can use a pressure cooker for faster cooking.
• Optional: Garnish with olives before serving.

ABOUT THE AUTHOR: A freelance writer who meticulously structured and maintained blogs just for you:A LIFE SO FAR AWAYand my other blog:OFW: THIS IS MY LIFE AND STORY Thank you for your valuable time. Follow my business & writings and you'll find what life's meant to be.

Pinangat na Tilapia

2012-02-02T08:59:00.001-08:00

Photo Source: "Pinangat na Tilapia by junnbeve, on Flickr">

A very Filipino-way of cooking fish with natural-fresh tomatoes with tangy taste.

Ingredients:

5 to 6 pieces of tilapia
some rock salt
one cup of kamias or tamarind (you can replace this with sinigang mix)
one cup of whole tomatoes
half a liter of water
1 tablespoon of cooking oil
some patis (fish sauce)

Procedures:

1) Start by cleaning your Tilapia.

2) Cut a small slit close to the fish pectoral, from this pull out all the gills and fish’ intestines. Rub some rock salt inside and outside.

3) Wash with clean running water. Pat it dry with paper towel and put about one teaspoon of salt.

4) In your deep casserole put the clean tilapia, tomatoes and kamias. Add the water, cover and let it simmer gently over low fire.

5) At the first boil fetch all the tomatoes and kamias and put them in a separate bowl. With the help of a fork press them altogether and pour them back in the casserole. Add some patis or fish sauce to taste.

Note: You can also replace tilapia with other fishes like Galungong (Mackerel Scad), Sapsap (pony fish) or Salinyasi (Sardines).

ABOUT THE AUTHOR: A freelance writer who meticulously structured and maintained blogs just for you:A LIFE SO FAR AWAYand my other blog:OFW: THIS IS MY LIFE AND STORY Thank you for your valuable time. Follow my business & writings and you'll find what life's meant to be.

How to Make Filipino Papaitan

2012-01-08T11:03:00.000-08:00

"papaitan by mworld1956, on Flickr">

A tasty Filipino recipe which consists of beef innards, fresh hot pepper, ginger and other spices for flavoring. Stewing the mixture in low fire for long hours until it becomes yellowish in color will bring the best result.

Ingredients:

1/2 kilo following beef innards; cut in 1" cube
• tripe
• liver
• kidney
• heart
• pancreas
• intestines

1 cup beef tenderloin; cut in 1/2" cubes
1/4 cup bile
1 onion; minced
4 cloves garlic; minced
1 head ginger; minced
1/4 cup onion leaves
5 Philippine bird's eye peppers (siling labuyo)
Salt and pepper
Fish sauce

Ingredients for cleaning and boiling the innards:

1 lemon; sliced(optional)
8 kalamansi; sliced (optional)
Banana leaves (optional)
1 ginger root; crushed

Procedures:

Wash and mash the raw innards with salt and banana leaves to get rid of the odor. When cleaned, boil in a large kettle with ginger and lemon or kalamasi until tender. Cut into 1/2 inch cubes/lengths. Set aside.

Saute ginger, garlic, and onion. When onion appears translucent, drop the beef innards. Spice with salt and pepper and continue sautéing until enough broth comes out from the innards. Pour enough water to cover the mixture. Bring to a boil and then drop the beef tenderloin. Stew the mixture until cooked, then drop the siling labuyo.
Add bile little by little (be careful not to over bitter taste) and adjust seasoning with fish sauce according to taste. Serve hot in a bowl and garnish with chopped onion leaves.

Cooking Tips:

To make it healthy and if you have the time, cook the papaitan long before you intend to serve. Let it cool, then refrigerate. All the fat will solidify, and you can easily scrape it from the surface. The taste will not change, it will even improve as the meat and all the condiments will have blended so well in the broth already.

Calamansi juice will further enhance the taste. And if you want a stronger pepper aroma but not the spice, put some chopped siling haba.

You can substitute beef innards, with goat innards.

ABOUT THE AUTHOR: A freelance writer who meticulously structured and maintained blogs just for you:A LIFE SO FAR AWAYand my other blog:OFW: THIS IS MY LIFE AND STORY Thank you for your valuable time. Follow my business & writings and you'll find what life's meant to be.

Dinakdakan

2011-12-14T07:29:00.000-08:00

"Dinakdakan by Slave Unit, on Flickr">

This recipe is an appetizer and good for white rice as accompaniment.

Ingredients:

Pork’s parts of your choice:

• ear (preferred)
• nape or batok in Filipino (preferred)
• togue
• liver
• small intestine

Onion; thinly sliced
Salt and pepper
Calamansi or lemon juice or vinegar
Pig's brain; boiled
Mayonnaise (optional)

Procedures:

1) Parboil pig's parts. Strain and broil or grill.

2) Slice into 1” long by 1/4” thick (or your desired sizes), then place in a large bowl.

3) Mix the slices of onion and boiled brain. Balance seasoning with calamansi juice, salt and pepper according to taste.

Note:

• If pork's brain is not enough or not available, you may use mayonnaise as a substitute.

• Boil the brain in vinegar and same vinegar that you will use in the recipe.

For better result, marinate meat in soy sauce and calamansi before grilling. Also, better to choose pork's part with less fat.

ABOUT THE AUTHOR: A freelance writer who meticulously structured and maintained blogs just for you:A LIFE SO FAR AWAYand my other blog:OFW: THIS IS MY LIFE AND STORY Thank you for your valuable time. Follow my business & writings and you'll find what life's meant to be.

Kilawing Tanguige (Sea Bass)

2011-12-10T12:56:00.000-08:00

"Kilawing Tangigue by RundellAto, on Flickr">

A good way to eat as an appetizer or you can use as a side dish.

Ingredients:

1 kilo sea bass (tanguige); skinned and cut in cubes
1 cup white vinegar
5 tablespoons kalamansi or lemon juice
1 onion; minced
3 tablespoons ginger; minced
3 chili pepper; sliced in strips
Salt and pepper to taste

Procedures:

1) Marinate tanguige in vinegar for 1 hour.

2) Drain, then add kalamasi or lemon juice, onion, ginger, and chili pepper.

3) Season with salt and pepper according to taste.

4) Chill in the refrigerator before serving.

Note: You can add coconut milk if you like. The vinegar must be of good quality.

ABOUT THE AUTHOR: A freelance writer who meticulously structured and maintained blogs just for you:A LIFE SO FAR AWAYand my other blog:OFW: THIS IS MY LIFE AND STORY Thank you for your valuable time. Follow my business & writings and you'll find what life's meant to be.

Precisely How Franchises Operate

2011-11-26T01:36:00.000-08:00

food cart franchising" by Miyks, on Flickr">

Author Resource: Samson Muric. For more information on franchises or platters, click the relevant link! Article provided by Published-Articles.com

People love to get money in a hurry and several people seem to have this idea that franchises are a way to do this. They would be wrong. This is how franchises really work.

The very first thing you have to do is actually have some capital. The secret here is that the capital has to be cash that is your very own. You can't borrow the capital to start a franchise. Some of this money is going to be for setting up the actual premises, the rest will be to actually buy the franchise. Just how much this last is will depend on which of the franchises you are considering buying. You might be fortunate and be provided a pre-approved property that the franchise has already set up. You will have to do a lot of the interior yourself though.

You will also need to go through instruction to learn the ins and outs of the franchise which you have bought into. That helps to ensure that all the branches of the franchise work in exactly the same way. This is why it is called a franchise in the end.

When you are finally ready as well as open for company, you are going to have to deal with having to pay rent. You might be either going to be facing a set monthly rate or a percentage of your sales. It all depends on the franchises how they decide to do this.

There are plenty of advantages to going into a franchise. You'll have a brand already set up and will be in a position to rely on that brand name to obtain business through your doors. On the other hand, you have to obey the guidelines that the various franchises will have setup. This means that you are not truly your own boss. However you are nearly certain to turn some type of a profit so long as you abide by those rules and have a decent location. The actual fees will vary from franchise to franchise as will the rules. You may find that some franchises have really prohibitive guidelines and you will hardly be able to breathe without authorization. Other people may have much more liberal guidelines. Which means that you must do your research and find out everything you can before buying into a franchise.

Should you be looking for a way to earn money quickly, then think twice before you go looking into franchises. The procedure is lengthy and sometimes very difficult and you really do need to have your own capital before they will even consider offering you the responsibility of having a store under their name. Every franchise which exists has taken a lot of time to build up their standing and they don't want just any old Mick coming along and ruining it for them. so long as you abide by those guidelines you then should do all right. It is said that the franchise is not going to make you much cash, but that it will keep your investment secure. This is really pretty true. Owning a franchise could be a great deal less dangerous than investing in stocks and playing numbers games, just make sure it is the correct franchise.

ABOUT THE AUTHOR: A freelance writer who meticulously structured and maintained blogs just for you:A LIFE SO FAR AWAYand my other blog:OFW: THIS IS MY LIFE AND STORY Thank you for your valuable time. Follow my business & writings and you'll find what life's meant to be.

Rellenong Milk Fish (Bangus)

2011-10-26T09:54:00.000-07:00

An easy way to grill milk fish which can give a tasty menu and good for picnic.

Ingredients:

1 raw egg, large
2 tomatoes, chopped
1 box raisins
1 small-sized carrot, small cubes
4 cloves garlic, minced
1 onion, chopped finely
1 large size milk fish (bangus)
1 tsp MSG
1 tsp salt
½ tsp Worcestershire sauce
1 green bell pepper, chopped finely
2 tbsp flour
Cooking oil for frying

Direction:

1) Scrape fish scales. Clean. Gently pound fish to loosen meat from the skin. Use flat side of knife in pounding. Break the bone at the nape and on the tail. Insert the end of the handle of an aluminum kitchen turner through the fish neck. Gently scrape down the handle between the meat and the skin. Scrape down to the tail, going around and on the other side of the fish. If you feel the meat is entirely separated from the skin, remove the handle, squeeze and push out meat (with the big bone), starting from the tail going out through the head. This way, you will be able to push out the whole meat without cutting an opening on the skin.

2) Marinate skin and head of the fish with soy sauce and calamansi juice or lemon juice. Set aside.

3) Boil fish meat in a little water. Drain. Pick out bones. Flake meat.

4) Saute garlic until brown. Add onion and tomatoes. Stir in fish meat, carrot, and pepper. Season with salt, MSG, ground pepper and Worcestershire sauce. Add raisins.

5) Transfer cooked mixture to a plate.

6) Cook, then add raw egg and flour.

7) Fill in mixture in milk fish skin.

8) Wrap milk fish in wilted banana leaves or aluminum foil. Fry. Cool before slicing.

9) Garnish with sliced fresh tomato, spring onions or parsley.

10) Serve with catsup or sauce of your choice.

ABOUT THE AUTHOR: A freelance writer who meticulously structured and maintained blogs just for you:A LIFE SO FAR AWAYand my other blog:OFW: THIS IS MY LIFE AND STORY Thank you for your valuable time. Follow my business & writings and you'll find what life's meant to be.

Tilapia Fillet Curry

2011-09-18T02:11:00.000-07:00

A fine way to cook tilapia in a different way and taste.

Ingredients:

¼ kg tilapia fillets, cut into 2-inch pieces
1 tsp chili powder
5 – 6 pieces green pepper
½ tsp turmeric powder
2 tbsp lemon juice
2 cups onions, finely chopped
2 tomatoes, chopped
¼ cup curry leaves
¼ cup cilantro
Salt to taste

Direction:

1) Rinse the fillets with lemon juice, then drain. Coat evenly with salt and some of the chili powder and turmeric.

2) Let stand for 10 minutes to let the flavors seep in.

3) Afterwards, saute the fish on medium heat until the side turns light brown. Use a non-stick pan and evenly cook both sides. Drain and set aside.

4) In the same pan, saute the onions and curry leaves until the edges start to crisp.

5) Add the chili, garlic and ginger, and stir until the smell becomes strong. Add the remaining turmeric, chili turmeric, chili powder, and tomatoes.

6) Keep stirring until the tomatoes start to break down, then add the fish along with a cup of water.

7) Shake the pan gently to distribute the ingredients. Season with salt and simmer on medium heat for about 5 minutes.

8) Let the liquid boil down a little, then add the cilantro leaves.

ABOUT THE AUTHOR: A freelance writer who meticulously structured and maintained blogs just for you:A LIFE SO FAR AWAYand my other blog:OFW: THIS IS MY LIFE AND STORY Thank you for your valuable time. Follow my business & writings and you'll find what life's meant to be.

Food Poisoning Contamination

2011-05-04T10:26:00.000-07:00

Photo source by: USFDA on Flickr

Varied factors are considered for food contamination:

Take-away Foods: There is not much we can do if take-away food is contaminated except to make sure the outlet and the people who work there are clean.

Watch Out for:

1) General cleanliness - Look in corners and around cooking areas.

2) Personal Hygiene – Does the person serving you have clean hands with no dirty finger nails, cuts, or sores?

3) Healthy habits – Take note whether the people serving you touch their noses or mouths, or worse, are coughing and sneezing.

4) Most of the time you cannot see what is going on in the kitchen but the general appearance of the areas that you do see will indicate how much importance is given to hygiene.

CLICK HERE TO READ THE FULL STORY :FOOD POISONING CONTAMINATION

ABOUT THE AUTHOR: A freelance writer who meticulously structured and maintained blogs just for you:A LIFE SO FAR AWAYand my other blog:OFW: THIS IS MY LIFE AND STORY Thank you for your valuable time. Follow my business & writings and you'll find what life's meant to be.

Filipino Recipes

2011-04-29T08:52:00.000-07:00

About the Author

Filipino Recipes and Chicken Adobo Recipe

Filipino recipes are one of the best food recipes around the world. With many spices included in each and every dish, Filipino foods will always be the one captivating the heart and stomach of each person who will have the taste of it.

As of this essay-writing, So many web pages are now roaming around the web that features only the best of Filipino recipes. Many of them are just loose text files, some includes photos with each and every step and some even adds a video of them cooking their very own recipes.

Filipino recipes is very much well respceted in the food community. As we all know, chicken adobo is a well known dish and delicacy around the globe. Chicken adobo is one of the most celebrated food of the Filipino people. This chicken recipe is a really Filipino favorite around the world wide world.

Filipino chefs is really a world class talent. We already know that one of the head chefs at the White House is a Filipina.. She is working at the White House as White House Executive Chef since 2005. Her name is Cristeta Comerford. Filipino cooks are one of a kind because aside from having this unique way of cooking, Filipinos tend to have this excellent heart in terms of each and every dish they make. Filipinos are forever making sure that each and every Filipino recipes and delicacies will be the best a person can always tasted.

Filipino foods and recipes will always be the number 1 choice from desserts and appetizers as well. The possibilities of food fusion of the Filipinos is endless. Filipinos can mix and match foods at will creating a sumptous combination from most of the time. Although some of it looks bad for the eyes, but hey, once you tasted it, you won't care anymore how it is presented at the table. You will be surely grabbing a bit and bite as soon as you reached it.

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ABOUT THE AUTHOR: A freelance writer who meticulously structured and maintained blogs just for you:A LIFE SO FAR AWAYand my other blog:OFW: THIS IS MY LIFE AND STORY Thank you for your valuable time. Follow my business & writings and you'll find what life's meant to be.

Batchoy

2011-04-20T07:29:00.000-07:00

The Legend of Coffee

2011-04-17T23:35:00.000-07:00

Author Resource: For more news please look over coduri gta san andreas toate and afghan kebab house astoria.

One of the best fascinating stories in the world is the story of that stunning drink that we call now coffee. OK, coffee is various and interesting, involving chance occurrences, political intrigue, and the seeking of wealth and power.

According to one legend (no idea is the legend is real or not), the excellent effect of coffee beans was observed by a smart sheep herder from Caffa, in Ethiopia named Kaldi as he was watching his sheep. He observed that his sheep became happy and very active after eating the red fruits of this unusual plant, the fruits look like red "cherries" . Kaldi, the shepherd soon realized that it was the bright red cherries on the plant that were causing the funny euphoria and after trying the cherries himself, he learned about the excellent effect .

So what Kabi this next? You bet, Kabi as a good network marketing guy, Kaldi dutifully reported his findings to the his community and after a few tries the monks decided to drink water with berries so they could be awake for longer hours of praying. So you can say that the first use of coffee was mainly religious. Pretty funny isnt'? But obviously keeping the secret was pretty difficult and the word spread, the rumor about coffee reached the Arabian Peninsula, and you pet, coffee was born.

I know, believing in this legend is pretty nice, but some top historians believe something different, they think that the first beans of coffee where brought to Ethiopia (where the legend started) by ships from Yemen, where it existed since the 6th century. Then coffee became world famous once it arrived to key places in that time, Cairo and Mecca.

I love the legends about the origin of things, and in this case, I love the legend of the origin of Mocha mainly because I'm a coffee lover, but the best one so far is the origin of how the name of mocha or coffee was created.

The story goes that Arabian was sent to the desert with his followers to die of starvation (not very nice). Well, the Arabian was so desperate that he had his friends boil and eat the fruit from an unknown plant. (yes, you guess it already, didn't you? Coffee) Not only this fruit save the exiles, but their survival was taken as a religious sign by the residents of close by town, Mocha.

The plant and its beverage were named Mocha to honor this event. So every time you order a Mocha , think of this. Nice story isn't it?

The ironic thing of the story of coffee is that the plant grew naturally in Ethiopia, but once transplanted in Arabia the Arabic business men took control and make a good profit from the coffee idea, but it took a long time for a country to adapt it as a proper drink. And that was until the Turks started drinking coffee in their everyday life, often adding spices such as clove, cinnamon, cardamom and anise to the brew. That's why we have Turkish coffee !
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ABOUT THE AUTHOR: A freelance writer who meticulously structured and maintained blogs just for you:A LIFE SO FAR AWAYand my other blog:OFW: THIS IS MY LIFE AND STORY Thank you for your valuable time. Follow my business & writings and you'll find what life's meant to be.

Lumpiang Sariwa

2011-04-14T08:21:00.001-07:00

Sinigang na Panga ng Tuna

2011-04-14T08:19:00.001-07:00

You Are Everything to Me

2011-04-05T20:50:00.001-07:00

Love Love Love a photo by Gregory Jordan on Flickr.

You....

You went away because, you mistook my silence for indifference,
But, silence my dear, is the language of my heart!

I love you, for anything that surrounds you,
I love you, the way what you want me to be,
I love you, for everything within you,
But, why my dear?

Alone, in my heart that only you that I loved,
Alone, feeling the emptiness all over me,
Alone, to love without you my dear,
But, you left me alone?

Silence, which made you think differently,
Silence, that my heart alone can sufficed to say,
Silence, engulfed me whenever I need you,
But, silence my love, is the language of my heart!

You, left without a word!
You, perished without a trace!
You, are the only one that I loved!
You, are the essence my being!

Until the end of time.

You…

Terms in Food Preparation

2011-04-02T03:09:00.001-07:00

Students Practice Cooking & Preparation in the College Kitchen a photo by Les Roches Jin Jiang, Shanghai on Flickr.

In preparing food, you must know the following terms before cooking in the kitchen.

•Beat – to make a mixture smooth and introduce air by a brisk regular motion that lifts mixture over and over.

•Blanch – to dip fruits or vegetables in hot water.

•Blend – to mix two or more ingredients so that each loses its identity.

•Chop – to cup up into small pieces with a knife.

•Cream – to rub shortening and sugar with spoon against the sides of the bowl until creamy.

•Cube – to cut in small cubes about ½ inch in size.

•Drain – to drip off excess moisture.

•Garnish – to ornament with something bright and savory; something added for decoration.

•Grate – to rub on a grater and produce particles as grated cheese.

•Grind – to put through a food or meat chopper.

•Marinate – to let food stand usually in French dressing until well seasoned.

ABOUT THE AUTHOR: A freelance writer who meticulously structured and maintained blogs just for you:A LIFE SO FAR AWAYand my other blog:FX777 THE WRITER Thank you for your valuable time. Follow my business & writings and you'll find what life's meant to be.

Cooking Terms

2011-04-02T03:04:00.001-07:00

Can Cook Community Sessions a photo by Five Children's Centre on Flickr.

Know the cookery terms before planning to work in the kitchen. It's very important to understand first the terms before doing the kitchen chores.

•Bake - to cook by indirect dry heat, usually in an oven.

•Boil - to cook in boiling water.

•Braise – to brown meat in small amount of fat and cook slowly in juice from meat or added liquid in a covered container.

•Broil - to cook by direct heat from hot coals, or gas flame.

•Fricassee – to cook meat by stewing in gravy.

•Fry – to cook in a large amount of hot fat to cover the food.

•Pan-broil – to cook in a hot uncovered frying pan, pouring off fat as it accumulates.

•Parboil – to simmer for a short time preliminary to cooking by another method.

•Pot Roast – a piece of meat cooked by braising.

•Sauté or Panfry – to cook in a small amount of fat with frequent turning.

•Sear – to brown the surface of meat by short application of intense heat.

•Simmer – to cook below boiling point; bubbles occur below the surface of the liquid.

•Stew – to cook with simmering heat.