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Recent Recipes

How to cook: Crema de Fruta

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A little food history:
Crema de Fruta Recipe, is a soft cake, topped in succeeding layers of cream, custard, candied fruit, and gelatin.
 



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How to cook: Pancit Bihon

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A little food history:
Pancit, or pansit, is a quick-cooked noodle dish that is one of the quintessential meals of Filipino cuisine. All kinds are available, and pancit is as popular at street stands as it is at family gatherings. The most common variety is pancit bihon, with rice vermicelli and a mix of meat and vegetables.




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How to cook: Morcon

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A little food history:

Morcon may sound Spanish but its origin in the history of Philippine cuisine is still unknown. Filipino Morcon is a stuffed beef roulade with filling of food mixtures such as cheese, sausage, ham, and other food mixtures to achieve a delicious meal



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How to cook: Beef Tapa/Tapsilog

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A little food history:
Tapa is dried or cured beef, mutton or venison, although other meat or even fish may be used. Filipinos prepare thin slices of meat and cure it with salt and spices as a method of preserving it.
Tapsilog is the term used when tapa, garlic-fried rice (si nangag), and fried egg (itlog) are combined into one meal, which is served primarily during breakfast.



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How to cook: Tortang Talong (EggPlant Omelette)

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A little food history:
Omelette, Basically an omelette, most often referring to one made out of ground beef and potatoes. Other common variations include tortang alimasag an omelette made with crab meat and tortang talong one made with eggplant.


How to cook:
What you need:
2 to 4 talong (eggplants), average size
2 to 3 eggs, beaten
salt and pepper, to taste
oil, for frying
(Cooking Conversion Chart)


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