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switchjs180
03-21-2008, 11:22 PM
sabi nga ni chef Auguste Gusteau.(ratatouille)
"anyone can cook,but only the fearless can be great"

so lets get it on.. lets share, give tips, and educate each other about the passio of cooking.;)

JoedUp
03-22-2008, 02:59 AM
sabi nga ni chef Auguste Gusteau.(ratatouille)
"anyone can cook,but only the fearless can be great"

so lets get it on.. lets share, give tips, and educate each other about the passio of cooking.;)

pwede rin ba dito yung mahilig kumain? hahah ayos sir mukhang na inspire kayo ng ratatouille!

mEtalHeart
03-22-2008, 09:00 AM
ako mahilig magluto! *** maling ko nagiging uling hahaha!!!

switchjs180
03-22-2008, 11:47 AM
pwede rin ba dito yung mahilig kumain? hahah ayos sir mukhang na inspire kayo ng ratatouille!
oo pwedeng pwede, masganda kasi para alam natin yung mga kinakain natin, kung anong klase ito.;).

hindi naman, nagustuhan ko lang sinabi ni gusteau, nasa career kasi ako ng pagluluto, at gusto ko magshare at maglearn from the experiece at knowledge ng mga kaibigan natin.^_^


ako mahilig magluto! *** maling ko nagiging uling hahaha!!!
hehe, ok lang yan tol, you will learn the trick.

mEtalHeart
03-23-2008, 04:23 PM
oo pwedeng pwede, masganda kasi para alam natin yung mga kinakain natin, kung anong klase ito.;).

hindi naman, nagustuhan ko lang sinabi ni gusteau, nasa career kasi ako ng pagluluto, at gusto ko magshare at maglearn from the experiece at knowledge ng mga kaibigan natin.^_^


hehe, ok lang yan tol, you will learn the trick.

sana nga.. hehehe

WowieM
03-23-2008, 04:25 PM
OK tong thread na to ah sana may mag post ng tips i.e. in grilling chicken panu minamarinate at kailan isasalang sa grill

or in seafoods panu pinapawala ang lansa but still the flavor is still there 100percent

kumbaga sa alak may sipa hehehe

mike.c
03-23-2008, 04:31 PM
Fried eggs (sunny-side up):

Ingredients:
1pc egg
1Tbsp cooking oil (canola oil preferred)
1 dash of salt

In a cooking pan, heat cooking oil. Then break egg, be careful not to break the yolk. Place the egg into the heated cooking oil. Put a dash of salt onto the egg yolk. Observe until the egg white whitens. White egg white shows the egg is already cooked. Take out the egg from the pan. Serve.

Makes 1 serving. Enjoy! :lol:

WowieM
03-23-2008, 04:34 PM
Anu ba flavor ng canola?

spyke
03-23-2008, 05:04 PM
Fried eggs (sunny-side up):

Ingredients:
1pc egg
1Tbsp cooking oil (canola oil preferred)
1 dash of salt

In a cooking pan, heat cooking oil. Then break egg, be careful not to break the yolk. Place the egg into the heated cooking oil. Put a dash of salt onto the egg yolk. Observe until the egg white whitens. White egg white shows the egg is already cooked. Take out the egg from the pan. Serve.

Makes 1 serving. Enjoy! :lol:
to cook the egg faster, cover it.

voltdomingo
03-23-2008, 05:06 PM
OK tong thread na to ah sana may mag post ng tips i.e. in grilling chicken panu minamarinate at kailan isasalang sa grill

or in seafoods panu pinapawala ang lansa but still the flavor is still there 100percent

kumbaga sa alak may sipa hehehe

bro, think the right amount of luya can take out the lansa of seafood. pero pag naparami, sigurado may sipa na yun. : )

sa chicken marinate, try using yung sa fruit salad mix (yung naka lata na pang salad) tapos instead of toyo, oyster sauce.. : ) works well with pork barbeque as well. : )

spyke
03-23-2008, 05:13 PM
bro, think the right amount of luya can take out the lansa of seafood. pero pag naparami, sigurado may sipa na yun. : )

sa chicken marinate, try using yung sa fruit salad mix (yung naka lata na pang salad) tapos instead of toyo, oyster sauce.. : ) works well with pork barbeque as well. : )
yes i agree ginger juice. wash with cooking wine first, then wash with water then add ginger juice.

WowieM
03-23-2008, 05:23 PM
@spyke ginger juice? panu ginagawa yun sir, wash as in babad or tamang banlaw lang to add a lil sour flavor sa isda? di ba nakakaluto ang wine sir like suka?

yup luya is the norm talaga pag pangpaalis ng lansa hehehe kala ko may iba pang special ingredients na pampalabas talaga lasa ng isda hehehe aside from super fresh yung fish hehe

hmmm oyster sauce never tried that ma try nga oyster sauce hehehe di na ba haluan ng kaunting soy sauce?

keith_0130
03-23-2008, 07:22 PM
di na siguro kailangan ng soy sauce salty baka mag salty na masyado ang timpla. if i cook with soy sauce i dont add salt na rin.

ghost
03-24-2008, 04:23 AM
OK tong thread na to ah sana may mag post ng tips i.e. in grilling chicken panu minamarinate at kailan isasalang sa grill

soy sauce 1/2 cup for 1 kilo chicken
chop garlic 3-4 pcs (butil)
lemon (kalamansi ) and spite (sofdrinks) or pine apple juice
vinegar (2 ) tblspn
chop luya ( natural meat tenderizer ) or mc cormic meat tenderizer
paminta and vetsin
marinate for 30 mins or if you have more times for marinating ok ***

in preparing garlic and luya mas maganda pag pino para mas malasa
sa luya tanchahin mo lang ** may luya na mapait pag luma na

then prepare your grilling pan , what u will do in case na walang kang ihawan
heres the tricks

u can used kawali

pano kung wala pa rin eto pa ang isang natutunan ko na mas magandang gamitin sa grilled
chicken ( inasal )

wash your takip ng kaldero then lagay mo sa kalan ng pabaligtad

lagay ka ng mantika sa kawali or takip ng kaldero put mantika konti lang then lagay mo na yung marinated chicken syempre masunog ng bahagya yung kawali ok lang yun medyo hinaan mo lang ang kalan para di masunog masyado then wait mo lang hanggang maluto na parang grilled talaga


or in seafoods panu pinapawala ang lansa but still the flavor is still there 100percent

kumbaga sa alak may sipa hehehe

sa seafoods it depends

pusit / fish (lapu-lapu /talakitok /labahita / tilapia etc ) kalamansi papait pag luya

clam (tulya ) / tahong / lobster / alupihan dagat / crabs ginger (luya)

white wine or gin pwede rin gamitin kaya lang lumalasa talaga

spyke
03-24-2008, 04:28 AM
i usually get a big ginger and shoot it in a juicer or else use a cheese grater. you can also use the shredded ginger to marinate on the fish. don't put too much or it will be over powering and you wont be able to enjoy the fish itself.

if you buy freshly killed fish and cook it, you will not need to do this.

i only wash the fish with cooking wine and then immediately wash it with running water. so it wont get cooked, or else the alcohol will be too overwhelming.

dimfer
03-24-2008, 05:02 AM
in seafoods panu pinapawala ang lansa but still the flavor is still there 100percent



when cleaning fish, try adding vinegar to the water you use to wash or "babad" the fish. this should take away he "lansa" and make slippery fresh caught fish easier to clean

I find most Filipinos overcook seafod - my mother is a perfect example.

When grilling or baking shrimp - it should not last longer than 3 minute - basta pumula na on both sides ayos na. Kung deep fried naman, heat the oil first, then 'pag inihulog ang shrimp, mga isang minuto lang hango kaagad, basta pumula ayos na. When pan frying filleted fish - heat the pan & oil first - do the side side with the skin first, cover the frying pan, turn & cover again, turn and season (if desired). Basta maputi na ayos na, should be around 5 minutes or less. This how they do it at seafood restaurants here. The fish must be tender and not dry. When grilling fish fillet, I think the rule of thumb is 10 minutes per inch of thickness.

WowieM
03-24-2008, 06:31 AM
Thanks sirs excited na ko subukan mga tips nyo lalo na yung wine and 10 inches per thickness

as to herbs naman what do you use for fish and or chicken di kasi ako gumagamit eh pag seafood mostly pag pasta lang like oregano, basil, thyme pero besides pasta di nako gumagamit nun hehehe

isnitan
03-24-2008, 07:44 AM
Anu ba flavor ng canola?

hhmmm... canola oil is healthy pero IMHO its an acquired taste, tsaka iba ang amoy niya pag pinanggisa mo or prito =)

try this:

Baked Potatoes (delish side dish good for grilled dishes)

Baby Potatoes
Rosemary
Minced Garlic
Salt & Pepper
Olive Oil

Wash potatoes thouroughly, air dry. In a baking dish add potatoes (you need not peel them) rosemary, minced garlic, olive oil (just enough to coat the potatoes) and season with salt and pepper. Mix them up and bake at 300 deg. until potatoes are fork tender =)

dimfer
03-24-2008, 11:25 AM
you can use seafood seasoning mix, garlic powder, cayenne pepper. white wine usually brings out the flavour of seafood - but like Gilbert said, don't get too carried away with it so as it doesn't become too overwhelming

thanks to google - madali nang humanap ng cooking tips ngayon, like this one
http://www.gourmetbetty.com/Recipes/tilapia-winesauce.htm

we bbq/grill a lot during the summer.

spyke
03-25-2008, 04:26 AM
pareng ding, masarap magbbq dyan sa inyo, dito sa amin, i wouldnt want to expose my food on the air. hahahaha mamaya iba pa kumapit dyan!

switchjs180
03-25-2008, 10:53 AM
Anu ba flavor ng canola?

bro, canola derived from the word canadian oil..

it contains the rapeseed oil:D

switchjs180
03-25-2008, 11:03 AM
ihaw iwas bbq.
i will share my bbq marinade racipe
you will need

1cup tomato ketchup
half cup kikkoman
3tbps oystersauce
2tbps mince garlic
3tbps honey
half cup brown sugar
1/4cup sprite/pepsi
2tbps worcestershire sauce
3tbps mustard, preferrably dijon
salt and pepper to season


mix all ingridients in a bowl, and adust taste to your like.

enjoy!


to make pork bbq ribs:

in sa pot add bbq ribs, and water enough to cover the ribs, add 1/4cup kikkoman, 3 bayleaves, whole peppercorn(10), bring water to simmer(do not boil) for 30 mins or when the ribs and meat are tender. when done, remove ribs from pot and cool ribs right away.

using the marination, simply lay the ribs single layer on a ovenproof dish and cover ribs with the bbq sauce/marination. cook in the over 160C for30 mins or until very hot. check taste, add bbq sauce/marinate and cook further.

enjoy! :)

switchjs180
03-25-2008, 11:10 AM
bro wowwwieM i have a saying pag naggrill, most especially meat/steaks, "i want my steak to taste steak not marinade" hehe

anyway, sa chicken portion you chicken 8 pieces, use rosematy, garlic, salt pepper paprika and cajun spice to flavor your chicken, oil, rub all ingridiesnts to the chicken and keep in ref for 30 mins. heat up grill approx it should reach 180-220C dapat burning hot talaga or place your hand 3 inches upon top of the grill. if you couldnt stay the heat for 3 sec. thats hot already!.
grill your chicken and enjoy.:)

tip.
if your chicken seems to burn outside but aint cook inside, place in the oven and cook there. to cook the inside

switchjs180
03-25-2008, 11:14 AM
bro, think the right amount of luya can take out the lansa of seafood. pero pag naparami, sigurado may sipa na yun. : )

sa chicken marinate, try using yung sa fruit salad mix (yung naka lata na pang salad) tapos instead of toyo, oyster sauce.. : ) works well with pork barbeque as well. : )

yes luya is good but i preffer lemon juice,its not that strong flavoring but it totally removes the fishy smell and give good flavor to seafoods too. try it

switchjs180
03-25-2008, 11:19 AM
Thanks sirs excited na ko subukan mga tips nyo lalo na yung wine and 10 inches per thickness

as to herbs naman what do you use for fish and or chicken di kasi ako gumagamit eh pag seafood mostly pag pasta lang like oregano, basil, thyme pero besides pasta di nako gumagamit nun hehehe

herbs for fishes such as dill, fennel and chives will be best for it

fot chicken naman you can use tarragon rosemary oregano and thyme. make some experiments. just be careful

jowee
03-25-2008, 11:37 AM
PM n'yo lang ako pag luto na, ha. Kelangang matikman yan. :D

Zigmund P. Ng
03-25-2008, 12:53 PM
si nins(forumer) may own resto yun =)

dimfer
03-25-2008, 01:14 PM
we love bbqued chicken as well, but the threat of salmonella is always there if undercooked - so we marinate the chicken, cook in the microwave oven for around 20 minutes then grill to finish it off. lasang inihaw pa rin/

slavezer0
03-25-2008, 02:03 PM
i usually get a big ginger and shoot it in a juicer or else use a cheese grater. you can also use the shredded ginger to marinate on the fish. don't put too much or it will be over powering and you wont be able to enjoy the fish itself.

if you buy freshly killed fish and cook it, you will not need to do this.

i only wash the fish with cooking wine and then immediately wash it with running water. so it wont get cooked, or else the alcohol will be too overwhelming.


kailan ka magluluto sa inyo?
pakain!

slavezer0
03-25-2008, 02:05 PM
i know how to cook bopis i just want to know others' way of cooking it and extra ingredients na nilalagay nila.

spyke
03-26-2008, 04:20 PM
pare mrs tookover since 2007, so i am just passing what i do before. kaw ang magpakain ng bopis dyan. mwehehehe

slavezer0
03-26-2008, 05:30 PM
pare mrs tookover since 2007, so i am just passing what i do before. kaw ang magpakain ng bopis dyan. mwehehehe


hahahaha
sure! laging may ganyan sa mga PCA gatherings.kumakain ka ba nun?

kuteboy
03-26-2008, 06:26 PM
Ok dito ang dami ko na tutuman!! kaya lang hinde pa rin ako marunong magluto hehehe!!!

ally2000
03-26-2008, 11:49 PM
my simple roast chicken recipe.
one whole chicken
fresh tomato
tortilla bread.

one whole chicken- remove excess feathers and fats. cut from breast down (use kitchen scissor for easier cut), pry open to make the chicken flat.wash and pat dry with clean cloth. use steel barbecue stick ( bamboo barbeque will also do) and stub the side of the chicken from one end to the other. this will keep the chicken flat during roasting.in a small bowl mix in kasuba, a little salt, pepper, a tablespoon or two of olive oil. use this mixture to rub over the chicken. keep in fridg. for an hour or two. preheat oven around 150*c. cook in oven till golden brown. occasionally brush drippings. after cooking let chicken cool a little.
prepare the sauce. use fresh ripe but firm tomato. remove seeds or if you prefer leave it intact. wash and place in osterizer ( food processor). chop till saucy. place in chiller ( do not freeze).serve cool. note. if you want a spicy sauce you can add some fresh red chilli.

tortilla can be steam or pan heated.

now its ready to dig in. take off a piece of juicy chicken meat. wrap with tortilla spoon in some chilled tomato sauce and eat.heathy and less fat. bona petito.

note. you can mix in fresh romaine, cucumber ,lettuce or wantever fresh vegetable or fruits that you prefer.

slavezer0
03-27-2008, 08:57 AM
my simple roast chicken recipe.
one whole chicken
fresh tomato
tortilla bread.

one whole chicken- remove excess feathers and fats. cut from breast down (use kitchen scissor for easier cut), pry open to make the chicken flat.wash and pat dry with clean cloth. use steel barbecue stick ( bamboo barbeque will also do) and stub the side of the chicken from one end to the other. this will keep the chicken flat during roasting.in a small bowl mix in kasuba, a little salt, pepper, a tablespoon or two of olive oil. use this mixture to rub over the chicken. keep in fridg. for an hour or two. preheat oven around 150*c. cook in oven till golden brown. occasionally brush drippings. after cooking let chicken cool a little.
prepare the sauce. use fresh ripe but firm tomato. remove seeds or if you prefer leave it intact. wash and place in osterizer ( food processor). chop till saucy. place in chiller ( do not freeze).serve cool. note. if you want a spicy sauce you can add some fresh red chilli.

tortilla can be steam or pan heated.

now its ready to dig in. take off a piece of juicy chicken meat. wrap with tortilla spoon in some chilled tomato sauce and eat.heathy and less fat. bona petito.

note. you can mix in fresh romaine, cucumber ,lettuce or wantever fresh vegetable or fruits that you prefer.


punta ako sa inyo.kain tayo niyan, boss ally!

jeremiah_nads
03-27-2008, 09:16 AM
Just want to share my grilled liempo recipe.

One kilo pork belly
One and a half liters of sprite
Chopped Large ginger
Salt and pepper to taste

Season with salt and pepper. Rub it with ginger. Add the sprite. Marinate for three hours or more...
Grill on high heat.

Take out the cold beer (hence the three hour marination) and enjoy...

Best dip would be thinly chopped onion with toyo and vinegar and sugar and calamansi...

Happy eating...

voltdomingo
03-27-2008, 10:50 AM
gutom na ako. hahahaha. : )

dirk14
03-27-2008, 10:52 AM
ano po ginagawa sa sprite sa liempo nyo?

slavezer0
03-27-2008, 11:28 AM
ano po ginagawa sa sprite sa liempo nyo?

i think its for seasoning also.

KingOftheGoldenKiko
03-27-2008, 11:28 AM
ano po ginagawa sa sprite sa liempo nyo?

ang alam ko tumotulong yun magpalambot and pandagdag ng konting tamis. Tama po ba? ^_^

jeremiah_nads
03-27-2008, 04:35 PM
ano po ginagawa sa sprite sa liempo nyo?


i think its for seasoning also.


ang alam ko tumotulong yun magpalambot and pandagdag ng konting tamis. Tama po ba? ^_^

Yes sirs... The sprite acts as a tenderizer... Gusto ko kasi medyo matamis yung pork at yung asim ay galing sa vinegar sauce...

:D

ally2000
03-28-2008, 01:19 AM
punta ako sa inyo.kain tayo niyan, boss ally!

anytime arch. wag lang kalimutan magdala nang manok. hehe

minatot
03-31-2008, 10:07 AM
hello po..newbie here..ako po trying hard magluto..marunong ako pero i'm my own worst critic kaya natatakot ako magluto..baka hindi magustuhan ng kakain..hehe..

switchjs180
03-31-2008, 06:23 PM
hello po..newbie here..ako po trying hard magluto..marunong ako pero i'm my own worst critic kaya natatakot ako magluto..baka hindi magustuhan ng kakain..hehe..


bro suggest ko lang na be yourself in cooking. wag ka matakot. practice makes perfect if you really want to learn. enjoy cooking

fishbone101
03-31-2008, 10:49 PM
ako'y isang oragon.. : D

ibabahagi ko ay LAING..

: dahon ng gabi
: pork or shrimp or fish (mamili na lang po kung ano gusto nyo): D
: coconut milk
: luya, bawang at syempre sang damukal na sili.. : D

1st: pork pakuluin lagyan ng konting asin hanggang lumambot at matuyoan ng tubig kasama ang bawang. then patayin ang apoy..
2nd: isama ang stem ng gabi na pinutol putol in 1" kasama ang luya
3rd: isama ang gata, buksan ang apoy
4th: pagkulo, wag tigilan ang halo ng di mamuo ang gata.: D
5th: ilagay ang sandamukal na sili.. o yung tamang anghang para sa inyo.. wag tigilan ang halo
6th:ilagay ang dahon ng gabi,
7th: patuyuin at hintaying magmantika.. awww

hmmmm masiram..: D lalo na kung magkakamay..hehe : D



.

chef suksid dubai
04-01-2008, 03:49 AM
ako'y isang oragon.. : D

ibabahagi ko ay LAING..

: dahon ng gabi
: pork or shrimp or fish (mamili na lang po kung ano gusto nyo): D
: coconut milk
: luya, bawang at syempre sang damukal na sili.. : D

1st: pork pakuluin lagyan ng konting asin hanggang lumambot at matuyoan ng tubig kasama ang bawang. then patayin ang apoy..
2nd: isama ang stem ng gabi na pinutol putol in 1" kasama ang luya
3rd: isama ang gata, buksan ang apoy
4th: pagkulo, wag tigilan ang halo ng di mamuo ang gata.: D
5th: ilagay ang sandamukal na sili.. o yung tamang anghang para sa inyo.. wag tigilan ang halo
6th:ilagay ang dahon ng gabi,
7th: patuyuin at hintaying magmantika.. awww

hmmmm masiram..: D lalo na kung magkakamay..hehe : D



.

Favorite ko toh! Anghang sigurado nito... Salamat!

minatot
04-01-2008, 12:32 PM
bro suggest ko lang na be yourself in cooking. wag ka matakot. practice makes perfect if you really want to learn. enjoy cooking

hehe..ok..i will..and sir..i'm a girl..haha..:)

fishbone101
04-01-2008, 03:40 PM
Favorite ko toh! Anghang sigurado nito... Salamat!


np sir.. heres your water.. lol



.

switchjs180
05-18-2008, 11:32 PM
mahilig ako magluto at marami narin akong alam pagdating sa pagluluto. pero gusto ko matutunan at mashare nyo sakin mga local dishes nyo.

like:
bicol- pinangat
ilocos-bagnet
pampanga-sisig
etc.


salamat po

ivy724
05-18-2008, 11:38 PM
TIP LANG PO:

Para matanggal ang amoy ng bawang at sibuyas sa kamay, try rubbing it in a stainless surface. Usually our kitchen sink is made of it kaya try niyo dun i rub. If ever na made of cement yong sa inyo, maghanap na lang kayo ng stainless knife or butchers knife (para malapad) but just be carefull not to cut yourself. After rubbing wash mo na lang with soap & water.

switchjs180
05-19-2008, 12:20 AM
nice. try it soon. thanks for the tip

switchjs180
05-19-2008, 12:44 AM
cooking tip. HACCP

dont leave your food at room temp for longer than 20 minutes, ensure to prevent bacterial growth.
bacterias grow and multiply at temperature of 5C- 60C and grow rapidly at 24-46C you want to prevent food poisoning.
kaya dapat if your not using the food or ingridient yet, keep it in the ref under 5C or cook right away the food heating it up above 60-65C. there are some exceptions though,

pero tayong mga pinoy malakas bituka natin kaya di natin nararamdaman kahit ilang oras na yung pag kain sa hapag,

better to be pro active.:)

ivy724
05-19-2008, 06:21 AM
cooking tip. HACCP


pero tayong mga pinoy malakas bituka natin kaya di natin nararamdaman kahit ilang oras na yung pag kain sa hapag,

better to be pro active.:)

HEhehe agree ako diyan!

chef suksid dubai
05-19-2008, 07:05 AM
cooking tip. HACCP

dont leave your food at room temp for longer than 20 minutes, ensure to prevent bacterial growth.
bacterias grow and multiply at temperature of 5C- 60C and grow rapidly at 24-46C you want to prevent food poisoning.
kaya dapat if your not using the food or ingridient yet, keep it in the ref under 5C or cook right away the food heating it up above 60-65C. there are some exceptions though,

pero tayong mga pinoy malakas bituka natin kaya di natin nararamdaman kahit ilang oras na yung pag kain sa hapag,

better to be pro active.:)
Very nice tip bro, add ko lang specially po ang mga karne lalo na po ang manok.
Kahit po ang mga ginagamit natin sa pagluluto like chopping boards, knife etc.
Iwasan din po nating pag haluin parehas na kutsilyo at chopping board ang ating mga ginagamit na panghiwa, Iwasan po nating unang hiwain ang karne then gulay with same knife and same board(sangkalan). Cross contamination po ang tawag dito. Maari pong kapitan ng bacteria later on na pwede pong ikasama ng inyong pakiramdam. Kung wala po kayong choice unahin nyo na lang ang gulay then yung karne at siguraduhing after preparation nakaset for cooking na po kayo gaya po ng nabanggit ni sir Switchjs180 iwas sa bacterial growth. After cooking hugasan nyo ng mabuti at ilagay sa maayos na lagayan ang mga ginamit sa lutuan.
Ugaliin din po nating laging hugasan ng maayos ang ating mga kamay with disinfectant or anti bacterial soap bago at pagkatapos(during preparation and after). Naniniwala po kasi ako na na sa kamay po natin nakasalalay ang kalusugan ng ating pangangatawan. Happy healthy preparation and cooking po sa inyong lahat =)

impalde00
05-19-2008, 09:24 AM
wow very informative...tagal ko nang nagluluto pero nagyon ko lang nalaman mga iyan...

bikoy888
05-19-2008, 09:58 AM
chicken quesadillas

you will need:
- chicken meat, cut into cubes or chunks (breast part preferably) or get the ready made chicken chunks from purefoods.
- onion, chopped
- garlic, chopped
- tortilla (you can get it in groceries, usually in the chilled section near the lumpia wrapper or the bread section)
- butter or olive oil
- quickmelt cheese, grated
- salt and pepper
optional: tabasco sauce

steps
- put the butter or olive oil in the pan
- then add the onion
- when its starting to juice up, add the garlic. cook it a bit.
- add the chicken chunks.
- season it with salt and pepper.
- if you want it a little bit spicy add tabasco
- then take everything out of the pan
- wipe off the dirt of the pan..(DO NOT WASH)
- put the tortilla in the pan and toast one side.
- and then flip it over
- put the chicken mixture on the toasted side of the tortilla
- then add the cheese
- cover with another tortilla
- then flip it again so that the cheese will melt
- if it's already melted, take it out of the pan
- you can cut it already and serve it
- better serve it hot. its tastier that way, but it can also be done ahead of time and then put
in an oven toaster or oven a little bit.

- yum yum!! :D

switchjs180
05-19-2008, 11:53 PM
Very nice tip bro, add ko lang specially po ang mga karne lalo na po ang manok.
Kahit po ang mga ginagamit natin sa pagluluto like chopping boards, knife etc.
Iwasan din po nating pag haluin parehas na kutsilyo at chopping board ang ating mga ginagamit na panghiwa, Iwasan po nating unang hiwain ang karne then gulay with same knife and same board(sangkalan). Cross contamination po ang tawag dito. Maari pong kapitan ng bacteria later on na pwede pong ikasama ng inyong pakiramdam. Kung wala po kayong choice unahin nyo na lang ang gulay then yung karne at siguraduhing after preparation nakaset for cooking na po kayo gaya po ng nabanggit ni sir Switchjs180 iwas sa bacterial growth. After cooking hugasan nyo ng mabuti at ilagay sa maayos na lagayan ang mga ginamit sa lutuan.
Ugaliin din po nating laging hugasan ng maayos ang ating mga kamay with disinfectant or anti bacterial soap bago at pagkatapos(during preparation and after). Naniniwala po kasi ako na na sa kamay po natin nakasalalay ang kalusugan ng ating pangangatawan. Happy healthy preparation and cooking po sa inyong lahat =)

thanks chef!
additional info about cross contamination.
we need to store separate food item in diffrent containers
kaya nag create ang HCCP ng rule na store in color coded containers

vegetable/fruits = green
meat= red
poultry=yellow
fish/seafood=blue
dairy products=white
processed/cooked food items=brown

medyo OC pero ganito talaga buhay natin lalo na pagdating sa large operation lalo na sa mga hotel at resto. mahirap talaga ang magkasakit.

maraming discussion dito sa HACCP pero ito muna masshare ko, mga importanteng bagay before you cook.
HCCAP(HAzard Analysis and Critical Control Points)

chef suksid dubai
05-20-2008, 12:13 AM
thanks chef!
additional info about cross contamination.
we need to store separate food item in diffrent containers
kaya nag create ang HCCP ng rule na store in color coded containers

vegetable/fruits = green
meat= red
poultry=yellow
fish/seafood=blue
dairy products=white
processed/cooked food items=brown

medyo OC pero ganito talaga buhay natin lalo na pagdating sa large operation lalo na sa mga hotel at resto. mahirap talaga ang magkasakit.

maraming discussion dito sa HACCP pero ito muna masshare ko, mga importanteng bagay before you cook.
HCCAP(HAzard Analysis and Critical Control Points)
Your welcome Bro = ) pero linawin ko lang po, dito kasi ang yellow is for cooked food items, yung poultry considered kasama sya sa meat pero nilalagyan namin ng yellow color as code yung tip ng red board para nakahiwalay padin sa meat, Ganun din sa Knife. Sensya na bro medyo na confused po ako dito, At isa pa bro never pa kong nakakita ng brown chopping board dito, Wooden board po ba yung tinutukoy nyo sa brown? Pero thanks sa Info maybe di lang talaga available ang brown board dito kaya di nila nasusunod yung standard. Thanks po = )
-randy

ivy724
05-20-2008, 03:56 PM
Guys Another TIP:

How to remove the smell of shrimp in your hand

Para po sa nagpapakain ng shrimp sa mga alaga nila, just wash your hand with soap + SALT and rinse with water

fishbone101
05-20-2008, 04:20 PM
Guys Another TIP:

How to remove the smell of shrimp in your hand

Para po sa nagpapakain ng shrimp sa mga alaga nila, just wash your hand with soap + SALT and rinse with water

till now ata brader may amoy pa kamay mo mula nung fiesta dyan.. kaya share mo tip mo. hehe musta fiesta dyan? dami mo ata niluto.. : D

ivy724
05-20-2008, 04:25 PM
Hehe di ako marunong magluto, wala kami handa kaya nag house to house visit na lang ako hoping na may magpapakain sa akin. Mas ok un and more affordable. hihi

fishbone101
05-20-2008, 04:29 PM
hehe ayos! : yan ang fiesta.. hehe

bhrayan
05-20-2008, 04:33 PM
hahahaha kakatuwa naman nito, may thread pa about cooking. i love to cook and i'm pretty sure i have a talent. noong hrm week namin sa school, i led my team for winning the market-basket event heheheh kahit puro bulilyaso yung ingredients saka sinabotahe kami. but at the end, kami pa ang nanalo just because of my pineapple roasted chicken. actually frist time ko lang siya niluto at di ko alam ang lasa. buti umandar yung talent ko sa cooking heheheh. tips ba? dami na nagtatanong sa akin bakit daw juicy yung mga fried meats ko especially pork. kasi sa akin di pwede prito lang. dapat may twist. i jsut discovered it when i was in high school. dami kasi chicken sa house, magnolia dealer kami that time sa province. then nagexperiment ako. pinahiran ko ng vinegar yung chicken. after frying, kakaiba nga siya, mas tender at juicy at unlike sa ordinary fried. then when i watched katoque, sinabi rin nila ito, so tama pala yung ginagawa ko when i do frying.

ivy724
05-20-2008, 04:41 PM
hehe ayos! : yan ang fiesta.. hehe

oo bro lalo na mahal bigas ngayon much better kung makikain ka na lang. Lalong mas maganda kung take out kasi malilibre pa yong ulam mo on the next day. If i have a food allowance of 250 per day at nalibre yong isang araw na ulam, pwede ko na ipambili ng humpyHead para sa alaga ko hahaha


hahahaha kakatuwa naman nito, may thread pa about cooking. i love to cook and i'm pretty sure i have a talent. noong hrm week namin sa school, i led my team for winning the market-basket event heheheh kahit puro bulilyaso yung ingredients saka sinabotahe kami. but at the end, kami pa ang nanalo just because of my pineapple roasted chicken. actually frist time ko lang siya niluto at di ko alam ang lasa. buti umandar yung talent ko sa cooking heheheh. tips ba? dami na nagtatanong sa akin bakit daw juicy yung mga fried meats ko especially pork. kasi sa akin di pwede prito lang. dapat may twist. i jsut discovered it when i was in high school. dami kasi chicken sa house, magnolia dealer kami that time sa province. then nagexperiment ako. pinahiran ko ng vinegar yung chicken. after frying, kakaiba nga siya, mas tender at juicy at unlike sa ordinary fried. then when i watched katoque, sinabi rin nila ito, so tama pala yung ginagawa ko when i do frying.

Naglalaway na ako sheeeet

bhrayan
05-20-2008, 04:48 PM
yes i agree ginger juice. wash with cooking wine first, then wash with water then add ginger juice.


aside from ginger juice, i also use onion juice. may technique lang ako ginagawa and i do this sa mga fried fishes and the people in the house love it. heheheh

bhrayan
05-20-2008, 04:52 PM
we love bbqued chicken as well, but the threat of salmonella is always there if undercooked - so we marinate the chicken, cook in the microwave oven for around 20 minutes then grill to finish it off. lasang inihaw pa rin/



i also do that. ganun din naman ang lasa. ayoko kasi ng babad sa grill.

bhrayan
05-20-2008, 05:02 PM
[QUOTE=ally2000;2185944]my simple roast chicken recipe.
one whole chicken
fresh tomato
tortilla bread.

sir ally here's my winning recipe, my apple-pineaaple chicken
1 whole chicken, remove extra skin and fats
1 medium to large onion, grated
1 can pineapple chunks, save the syrup for marinade
1/2 fuji apple. chunked (optional/ pwedeng wala ng apple)
1/2 cup banana catsup
rock salt
ground peppercorn

rub chicken with enough to more salt, including the inner part ( para lang kayo magpriprito). set aside for 5-10 minutes. then rub it with grated onion, setting aside for another 5 minutes. then put the syrup covering all part of the chicken. set aside for another 5 minutes. then put catsup, doing the same thing. massage the chicken ( wag naman lapirot ) heheheh smooth rubbing lang until magblend lahat ng ingredients. marinate for atleast 2 hours ( better kung longer ) then roast it according to cooking instruction of your equipment. enjoy!!!!!

switchjs180
05-20-2008, 10:11 PM
hahahaha kakatuwa naman nito, may thread pa about cooking. i love to cook and i'm pretty sure i have a talent. noong hrm week namin sa school, i led my team for winning the market-basket event heheheh kahit puro bulilyaso yung ingredients saka sinabotahe kami. but at the end, kami pa ang nanalo just because of my pineapple roasted chicken. actually frist time ko lang siya niluto at di ko alam ang lasa. buti umandar yung talent ko sa cooking heheheh. tips ba? dami na nagtatanong sa akin bakit daw juicy yung mga fried meats ko especially pork. kasi sa akin di pwede prito lang. dapat may twist. i jsut discovered it when i was in high school. dami kasi chicken sa house, magnolia dealer kami that time sa province. then nagexperiment ako. pinahiran ko ng vinegar yung chicken. after frying, kakaiba nga siya, mas tender at juicy at unlike sa ordinary fried. then when i watched katoque, sinabi rin nila ito, so tama pala yung ginagawa ko when i do frying.

because most of the acid acts as a tenderizer, it breaks up the protein of the food items, as the protein breaks the meat get tender and softer.

most acids used to tenderize meat or other food items are:
lemon juice
lime juice
red wine
white wine
vinegars,

also there are fruits which acts as a tenderizer. they contain enzymes that helps food items to get soft

ex:
pineapple
kiwi
papaya,

cooking methods,
there aresome cooking methods which could help food items to preserve their tenderness

first poaching 65C-80C= this slow cooking method ideal for tender meat parts especially fish, poultry and young animals

2nd simmering 95C-98C= notice when you boil meat, it shrink, simmering is an ideal cooking method to keep the juices of a meat intact inside, a gentle cooking method wchich does not destroy the protien which could lead to further loss of juices in meat.


more to follow

js

switchjs180
05-20-2008, 10:16 PM
Your welcome Bro = ) pero linawin ko lang po, dito kasi ang yellow is for cooked food items, yung poultry considered kasama sya sa meat pero nilalagyan namin ng yellow color as code yung tip ng red board para nakahiwalay padin sa meat, Ganun din sa Knife. Sensya na bro medyo na confused po ako dito, At isa pa bro never pa kong nakakita ng brown chopping board dito, Wooden board po ba yung tinutukoy nyo sa brown? Pero thanks sa Info maybe di lang talaga available ang brown board dito kaya di nila nasusunod yung standard. Thanks po = )
-randy

bro, samin brown chopping board gamit, hard plastic din sya. any way it makes confusion din. kasi nung nagwork ako sa fine dining sa hyatt manila (fireplace) ginagamit namin na board para sa processed meat is kung ano naka assign na color code sa kanya,

sa tingin ko iba iba perspective ito ng mga kusina at kusinero.

happy cooking:)
js

switchjs180
05-20-2008, 10:19 PM
another tip:

did you know that adding salt or sugar in the very first place with out cooking the food yet could lead your food item to lose alot of juices,
because salt is hydroscopic, same as sugar, they dehydrate food items fast.

notice the daing, its dry, thats the character of the salt if you leave it for too long with your food
thats why control your patience when using salt, season food item, 20-30 minutes only before you cook it, most especially tender meat parts.

but there is still an exceptions.

enjoy cooking

twinkle
06-24-2008, 12:06 AM
hello PALHS! newbie lang po... i'm amazed na may ganitong thread din pala dito... nagluluto din *** ako eh... tsaka ang sarap lang *** talaga kumain at lumamon dba? hehehe! i haven't read the whole thread but i'll definitely monitor this thread from now on...

sirkero_gwapo
06-24-2008, 12:30 AM
ei guys try this recipe of my own!

tokwa in oyster sauce

ingredients:

tenga ng baboy
tokwa

siling haba
tomato
onion
garlic
sebulyeno
bell pepper
mantika
toyo
osyter sauce

procedure:

pakuluan muna ang tenga ng baboy.

magprito ng tokwa!

pag ready na
igisa ang tenga ng baboy sa garlic, sibuyas, kamatis, at siling haba...
lagyan ng toyo

ilagay ang tokwa!

ilagay ang bell peper kasabay ng oyster sauce

haluin mabuti

pagluto ng lagyan ng sebulyeno at hanguin!

tsaran! luto na!

twinkle
06-24-2008, 01:48 PM
sir kung ganyang tema mainam din siguro lagyan ng kaunting asukal tapos bago po hanguin ay lagyan ng kauting sesame oil... eto sa tancha ko lang eh maglalasang asian na talaga yan!

isa pa po, instead of using regular toyo try nyo seasoning para mas may flavor... di pa masyadong maalat at matapang... or kung toyo talaga try light soy sauce...

tsarap tsarap nyan mga PALHS!!!

sucsid
06-24-2008, 03:11 PM
dati kung natutunan dito... magluto na nga ako mamaya hehe

bambino2
06-25-2008, 05:41 PM
Sisig

Pakuluan ang kalahating kilong maskara ng baboy para lumambot. Lagyan ng kaunting paminta, vetsin at asin ang tubig.

Kapag malambot na ang maskara, i-drain tapos ihawin. Magdagdag ng dalawang atay nang manok sa pag-ihaw. Pagkatapos ma-ihaw ay hiwain ng maliliit na piraso ang maskara ng baboy at atay ng manok.

Hiwain rin ng pino ang isang puting sibuyas at isang pulang sibuyas pati 5 hangang 10 pirasong siling labuyo.

Paghaluin ang hiniwang maskara ng baboy, atay ng manok, sibuyas na puti, sibuyas na pula at siling labuyo.

Lagyan ng kalamansi juice. Sampong pirasong kalamansi. Huwag isama ang buto.

Tapos lagyan ng paminta at asin at haluin na ang lahat ng rekado at may sisig na kayo.

Bumili ng softdrinks at magluto ng kanin para chibugan na!

ally2000
06-25-2008, 09:56 PM
nakakagutom magbasa sa thread nato.:D

chef suksid dubai
06-25-2008, 10:11 PM
bro, samin brown chopping board gamit, hard plastic din sya. any way it makes confusion din. kasi nung nagwork ako sa fine dining sa hyatt manila (fireplace) ginagamit namin na board para sa processed meat is kung ano naka assign na color code sa kanya,

sa tingin ko iba iba perspective ito ng mga kusina at kusinero.

happy cooking:)
js
Salamat din bro, until now this made me confuse or maybe nasa muslim country lang kami kaya ganun...Imagine yung pork ham nasa red board hinihiwa(may dilaw lang yung tip ng board same din sa knife) haaay.. anyway bro share ko yung isang pasta recipe na alam kung gusto ng lahat... recipe comes from JW Marriott dubai 'Cucina' Italian Resto(dating kung pinaggalingan)

Spaghetti Carbonara(per serving) -its normally egg creamy sauce

1 tbsp chopped onion
1 tbsp unsalted butter and 1/2 tsp little olive oil/cooking oil(suporta po ang oil para di masunog ang butter pwede din po kahit wala)
1/2 tsp chopped parsley
pork o beff bacon in italian pancetta ang original(4-5 strips) cut into small pices or bite size
2 egg yolks(optional pwede kahit isa lang kung di nyo masyado type ang lasa ng itlog)
130 ml of cooking cream or fresh whipping cream
Spaghetti pasta(boiled for 4-5 mins)-al dente(meaning firm to the bite) 180-200 gm (sukat po iyan after boiling) btw pwede din po ang ibang pasta like fettucine or penne
salt and pepper to taste
parmesan cheese fresh(Grana Padano) preferably kung wala po pwede na yung parmesan powder.. 2 tbsp

To boil the pasta...
Magpakulo ng tubig sa kaserola with cooking oil at salt
then pag kumulo na lagay nyo yung pasta(spaghetti) haluin gamit ang tong o malaking tinidor till maging al dente aprox mga 4-5 mins po. Hanguin at hugasan sa running tap water na tubig then lagyan ng konting oil para di magkadikit dikit..yan eh kung di po ninyo agad ilalagay o kakanin with the sauce...

To prepare the sauce....
Buksan ang inyong lutuan sa medium fire then kumuha ng isang kawali(kung may nonstick mas mainam)kung uminit na yung kawali nyo
then lagay nyo yung butter/oil at bacon sautee till mafry ng konti
then put the onion (be careful dont overcook the onion, meaning dont make it brown color) tama lang na ma sautee lang
then add parsley....
After a minute you can add the cream this time alaga na sa pag halo gamit ang malaking kutsara o wooden spoon after nyang kumulo hinaan ang apoy sa minimum....up to 2 minutes
add salt and pepper(hinay lang po sa salt yung tama lang na magkalasa)pwede din po ang chicken stock/cubes instead of salt para mas malasa, tikman ng malaman hehehe
Turn off napo ang apoy then add the eggyolk at parmesan cheese mix nyo po sa sauce na niluto nyo...
Then add the boiled pasta(mainit po dapat syempre)
yan po ang Carbonara sauce...
Hope magustuhan po ninyo...

impalde00
06-25-2008, 11:11 PM
gutom na ako kakabasa...na print out ko na recipe nyo bro...try ko tong lutuin hehehehehehehe

bluedream
06-25-2008, 11:17 PM
Naglalaway naman ako kababasa dito! hehehe ^_^

amuro ray
06-29-2008, 12:36 AM
bro, think the right amount of luya can take out the lansa of seafood. pero pag naparami, sigurado may sipa na yun. : )

sa chicken marinate, try using yung sa fruit salad mix (yung naka lata na pang salad) tapos instead of toyo, oyster sauce.. : ) works well with pork barbeque as well. : )

Hmm...para sa hipon, luya is the best para mawala ang lansa; sa isda naman ay bawang, sa alimango luya at bawang combined...for a cantonese style of cooking crabs you can add rice wine (shoktong) to enhance the flavor. sa isdang lapu-lapu (steam-cooked) bawang, luya at onion leeks with oyster sauce ang magpapasarap sa steamed lapu-lapu. Agree ako sa chicken marinate tips mo...Kainan na! hehe.

twinkle
06-29-2008, 04:31 PM
sir ang bawang po IMO is pampalasa lang pero sometimes nakaka-enhance pa ng lasa ng langsa... it's still best to use ginger or any kind of acid para matanggal ang langsa ng seafoods... may mga tao naman rin na ayaw ng lasa ng ginger kaya magandang alternative ang mga alak like wine or gin or kung ano gusto nyong alak pwede!!! hehehe

bambino2
06-29-2008, 06:17 PM
Adobong Hotdog

Slice ang mga hotdogs na slanting parang yung nilalagay na hotdogs sa spaghetti.

Mag gisa ng bawang. Ilagay ang sliced hotodogs then ilagay ang sibuyas. Lagyan ng toyo, durog na paminta at vetsin.

Lahat ng unang nakakarinig at nakakakita sa adobong hotdog ay natatawa pero sigurado kapag natikman na nila ay lagi nilang hahanap hanapin promise!

Subukan niyo!

amuro ray
06-29-2008, 09:24 PM
sir ang bawang po IMO is pampalasa lang pero sometimes nakaka-enhance pa ng lasa ng langsa... it's still best to use ginger or any kind of acid para matanggal ang langsa ng seafoods... may mga tao naman rin na ayaw ng lasa ng ginger kaya magandang alternative ang mga alak like wine or gin or kung ano gusto nyong alak pwede!!! hehehe

Hmm...tama ka, i guess pwede rin ang pure lemon juice para mawala ang lansa, nakakita ako ang ganyang procedure in cooking seafoods sa cooking show sa tv years ago.

_cracker_
06-30-2008, 05:00 AM
penge naman tip pano kayo mag luto ng gravy ng steak :)

chef suksid dubai
06-30-2008, 11:31 AM
First pumunta sa palengke at mamili ng buto ng baka, mas maraming utak(bone marrow) preferably....Then hugasan sa running water at itabi muna sa ref habang nireready ang ibang sangkap...(Paalala maaring di po ang tamang pag gawa, pero eto ang mas madaling paraan para makagawa kayo sa bahay)
Ang mga sangkap...dipende sa dami ng buto buto nyo...eto po ay para sa 3-6 kg..
-1 tbsp cooking oil at 2 tbsp butter
-2-3 tangkay ng celery(hugasan at cut into inch size)
-1-2 medium size onions(balatan lang at hiwain sa apat)
-1-2 pcs of medium size carrots(hugasan ang balat ng mabuti) hiwain ng pira piraso
-1-2 pcs cloves of garlic
-fresh rosemary(optional pwedeng dry pero alalay lang sa paglagay)
-salt o 1-3 beef cubes(para mas lumasang baka) and whole and ground black pepper corn(pamintang buo at durog)
-bay leaf(laurel, isang piraso tama na yun)
-1 glass of red wine (optional kahit wala, mamamin nyo na lang kasabay ng steak)
Umpisahan na ang lutuan....
Kumuha ng malaking kaldero at lagay sa lutuan, buksan ang apoy sa malakas na apoy...
then lagay nyo na ang mantika at butter igisa ang mga buto buto gamit ang malaking sandok till mag ka kulay ng kaunti..
sunod lagay nyo na ang mga celery, onion, garic, bayleaf at rosemary..tuloy lang ang pag gisa...
after 10-15 mins ng gisahan lagay nyo na yung salt/beef cubes at paminta...then lagay na kayo ng tubig till halos mapuno(tama lang na di umapaw hanggang kumulo)....paalala matagal na pakuluan mas mainam hanggang halos bumitaw na ang utak sa sa buto buto....approx mga 1 hour-2 hrs(dipende kung gaano kalakas ang kulo at lakas ng apoy ng lutuan nyo) at tikman..
Kapag halos nangalahati na tubig then ilagay nyo na yung red wine, then hinaan na ang apoy....
antay kayo ulit ng mga 30-45 mins...
Off na ang apoy at medyo palamigin ng kaunti...kunin ang mga buto gamit ang tong o sandok at salain ang juice o ang naiwang sabaw sa kaldero....
Itak tak ang utak(marrow) sa loob ng mga buto, at ipunin(pwede nyo din po itong iref kung sa tingin nyoy marami rami ang utak na nakolekta, para sa susunod na kainan) lagay nyo na lang sa tupper ware na may cover, 3-4 days maximum storage....
Then kumuha ng kawali o sauce pan at ilagay sa lutuan (sa medium fire) ang nasalang sabaw o juice, haluin gamit ang malaking kutsara at tantsahin lang till lumapot ng bahagya at tikman(kung kulang sa lasa add ulit kayo ng beef cubes, pero alalay lang po sa alat) then hinaan na ang apoy at ihalo nyo na ang utak(marrow), add din po kayo ng pamintang durog....Thats it!
Pwede din kayong mag add ng fresh button mushroom (wash and sliced ,sautee nyo lang sa butter then mixed nyo na sa sauce)
Haaayyyy matagal man po ang preparasyon nito pero mas matagal po ang pag tatype ko nitoh...

Lahat po pwedeng magluto bastat.... nasa puso......Enjoy cooking mga kapuso... =)

silver
06-30-2008, 11:36 AM
First pumunta sa palengke at mamili ng buto ng baka, mas maraming utak(bone marrow) preferably....Then hugasan sa running water at itabi muna sa ref habang nireready ang ibang sangkap...(Paalala maaring di po ang tamang pag gawa, pero eto ang mas madaling paraan para makagawa kayo sa bahay)
Ang mga sangkap...dipende sa dami ng buto buto nyo...eto po ay para sa 3-6 kg..
-1 tbsp cooking oil at 2 tbsp butter
-2-3 tangkay ng celery(hugasan at cut into inch size)
-1-2 medium size onions(balatan lang at hiwain sa apat)
-1-2 pcs of medium size carrots(hugasan ang balat ng mabuti) hiwain ng pira piraso
-1-2 pcs cloves of garlic
-fresh rosemary(optional pwedeng dry pero alalay lang sa paglagay)
-salt o 1-3 beef cubes(para mas lumasang baka) and whole and ground black pepper corn(pamintang buo at durog)
-bay leaf(laurel, isang piraso tama na yun)
-1 glass of red wine (optional kahit wala, mamamin nyo na lang kasabay ng steak)
Umpisahan na ang lutuan....
Kumuha ng malaking kaldero at lagay sa lutuan, buksan ang apoy sa malakas na apoy...
then lagay nyo na ang mantika at butter igisa ang mga buto buto gamit ang malaking sandok till mag ka kulay ng kaunti..
sunod lagay nyo na ang mga celery, onion, garic, bayleaf at rosemary..tuloy lang ang pag gisa...
after 10-15 mins ng gisahan lagay nyo na yung salt/beef cubes at paminta...then lagay na kayo ng tubig till halos mapuno(tama lang na di umapaw hanggang kumulo)....paalala matagal na pakuluan mas mainam hanggang halos bumitaw na ang utak sa sa buto buto....approx mga 1 hour-2 hrs(dipende kung gaano kalakas ang kulo at lakas ng apoy ng lutuan nyo) at tikman..
Kapag halos nangalahati na tubig then ilagay nyo na yung red wine, then hinaan na ang apoy....
antay kayo ulit ng mga 30-45 mins...
Off na ang apoy at medyo palamigin ng kaunti...kunin ang mga buto gamit ang tong o sandok at salain ang juice o ang naiwang sabaw sa kaldero....
Itak tak ang utak(marrow) sa loob ng mga buto, at ipunin(pwede nyo din po itong iref kung sa tingin nyoy marami rami ang utak na nakolekta, para sa susunod na kainan) lagay nyo na lang sa tupper ware na may cover, 3-4 days maximum storage....
Then kumuha ng kawali o sauce pan at ilagay sa lutuan (sa medium fire) ang nasalang sabaw o juice, haluin gamit ang malaking kutsara at tantsahin lang till lumapot ng bahagya at tikman(kung kulang sa lasa add ulit kayo ng beef cubes, pero alalay lang po sa alat) then hinaan na ang apoy at ihalo nyo na ang utak(marrow), add din po kayo ng pamintang durog....Thats it!
Pwede din kayong mag add ng fresh button mushroom (wash and sliced ,sautee nyo lang sa butter then mixed nyo na sa sauce)
Haaayyyy matagal man po ang preparasyon nito pero mas matagal po ang pag tatype ko nitoh...

Lahat po pwedeng magluto bastat.... nasa puso......Enjoy cooking mga kapuso... =)

ayan, the chef has spoken. or shall i say, has written. thanks randy!


pwede request? recipe for yang chow rice naman pls. hehehe. thanks

chef suksid dubai
06-30-2008, 11:48 AM
ayan, the chef has spoken. or shall i say, has written. thanks randy!


pwede request? recipe for yang chow rice naman pls. hehehe. thanks
Nyaahaha....Your welcome po Doc.... italian ba yan?...hehehe....Risotto type moh?
Sorry limited lang acces ko po sa pagluluto...Apprentis pa lang po ika nga =)

silver
06-30-2008, 12:01 PM
Nyaahaha....Your welcome po Doc.... italian ba yan?...hehehe....Risotto type moh?
Sorry limited lang acces ko po sa pagluluto...Apprentis pa lang po ika nga =)


mwehehehe. medyo allergic ako sa italian food eh. lalo na from italiani's. haha. actually its chinese food. its basically fried rice with lots of add ons.

silver
06-30-2008, 12:31 PM
here is one food na di ko pagsasawaan iluto at ihain: paksiw na fresh tilapia

ingredients:
- 1 kilo live tilapia (mas masarap pag malalaki kasi mas makapal ang belly fat) - buy them live then have them cleaned the moment you buy them.
- 3 pieces medium sized onions, cut crosswise so each is divided into 4 pieces
- garlic - amount depends on the size, i prefer the local variety. mas masarap
- 1 gingerroot 3x1 inch size, crushed
- 1 1/2 cups cane venigar
- 1 tsp whole paminta - crushed
- 2 tablespoons patis
- 1 tsp salt
- 1 piece laurel leaf
- 4-5 pieces sili (the green one about 1 cm in thickness and 3 inches long)
- 1-2 tsps canola oil
- optional (MSG/knorr paksiw mix)

procedure:
- wash fish thoroughly then place inside an appropriately-sized cooking pot
- insert the onions, gingerroot, laurel leaf and sili in the spaces betwen the fish
- pour in venigar and patis
- sprinkle paminta, salt and optional ingredients
- top the preparation with canola oil
- cover and cook in medium flame. it is preferred to have a glass cover with a small hole to be able to check the fish from time to time without lifting the cover and at the same time, to give space for steam to be released.
- lower the flame when the eyeballs of the fish start to pop out
- simmer til almost all the liquid ingredients are gone
- serve hot

o, kain na!

switchjs180
06-30-2008, 12:41 PM
Lahat po pwedeng magluto bastat.... nasa puso......Enjoy cooking mga kapuso... =)

+1 i agree

chef suksid dubai
07-01-2008, 10:49 PM
+1 i agree
Salamat bro!
OT: Sensya na bro sa pm ko nung una, baka lang namis-interpret mo :D

@ Doc silver- ang sarap nyang paksiw na yan...lalo nat kung medyo maanghang..hehehe..

silver
07-07-2008, 12:19 PM
Salamat bro!
OT: Sensya na bro sa pm ko nung una, baka lang namis-interpret mo :D

@ Doc silver- ang sarap nyang paksiw na yan...lalo nat kung medyo maanghang..hehehe..


visit ka sa bahay pag nakauwi ka at ipag luluto kita nyan. sabayan na rin natin ng seafoods ihaw ihaw para pagpawisan tayo ng todo. hehe

chef suksid dubai
07-09-2008, 10:18 PM
visit ka sa bahay pag nakauwi ka at ipag luluto kita nyan. sabayan na rin natin ng seafoods ihaw ihaw para pagpawisan tayo ng todo. hehe
Hwaaw salamat po Doc! nakakahiya naman ata hehehe...
Pero sige incase baon na din po ako ng twalya at ekstrang damit, mukha ngang pagpapawisan ako dyan ng todo hahaha

Fishman8
07-10-2008, 11:49 PM
First pumunta sa palengke at mamili ng buto ng baka, mas maraming utak(bone marrow) preferably....Then hugasan sa running water at itabi muna sa ref habang nireready ang ibang sangkap...(Paalala maaring di po ang tamang pag gawa, pero eto ang mas madaling paraan para makagawa kayo sa bahay)
Ang mga sangkap...dipende sa dami ng buto buto nyo...eto po ay para sa 3-6 kg..
-1 tbsp cooking oil at 2 tbsp butter
-2-3 tangkay ng celery(hugasan at cut into inch size)
-1-2 medium size onions(balatan lang at hiwain sa apat)
-1-2 pcs of medium size carrots(hugasan ang balat ng mabuti) hiwain ng pira piraso
-1-2 pcs cloves of garlic
-fresh rosemary(optional pwedeng dry pero alalay lang sa paglagay)
-salt o 1-3 beef cubes(para mas lumasang baka) and whole and ground black pepper corn(pamintang buo at durog)
-bay leaf(laurel, isang piraso tama na yun)
-1 glass of red wine (optional kahit wala, mamamin nyo na lang kasabay ng steak)
Umpisahan na ang lutuan....
Kumuha ng malaking kaldero at lagay sa lutuan, buksan ang apoy sa malakas na apoy...
then lagay nyo na ang mantika at butter igisa ang mga buto buto gamit ang malaking sandok till mag ka kulay ng kaunti..
sunod lagay nyo na ang mga celery, onion, garic, bayleaf at rosemary..tuloy lang ang pag gisa...
after 10-15 mins ng gisahan lagay nyo na yung salt/beef cubes at paminta...then lagay na kayo ng tubig till halos mapuno(tama lang na di umapaw hanggang kumulo)....paalala matagal na pakuluan mas mainam hanggang halos bumitaw na ang utak sa sa buto buto....approx mga 1 hour-2 hrs(dipende kung gaano kalakas ang kulo at lakas ng apoy ng lutuan nyo) at tikman..
Kapag halos nangalahati na tubig then ilagay nyo na yung red wine, then hinaan na ang apoy....
antay kayo ulit ng mga 30-45 mins...
Off na ang apoy at medyo palamigin ng kaunti...kunin ang mga buto gamit ang tong o sandok at salain ang juice o ang naiwang sabaw sa kaldero....
Itak tak ang utak(marrow) sa loob ng mga buto, at ipunin(pwede nyo din po itong iref kung sa tingin nyoy marami rami ang utak na nakolekta, para sa susunod na kainan) lagay nyo na lang sa tupper ware na may cover, 3-4 days maximum storage....
Then kumuha ng kawali o sauce pan at ilagay sa lutuan (sa medium fire) ang nasalang sabaw o juice, haluin gamit ang malaking kutsara at tantsahin lang till lumapot ng bahagya at tikman(kung kulang sa lasa add ulit kayo ng beef cubes, pero alalay lang po sa alat) then hinaan na ang apoy at ihalo nyo na ang utak(marrow), add din po kayo ng pamintang durog....Thats it!
Pwede din kayong mag add ng fresh button mushroom (wash and sliced ,sautee nyo lang sa butter then mixed nyo na sa sauce)
Haaayyyy matagal man po ang preparasyon nito pero mas matagal po ang pag tatype ko nitoh...

Lahat po pwedeng magluto bastat.... nasa puso......Enjoy cooking mga kapuso... =)

Nakupoooo! Nakakapaglaway! Saraap nyan! Kaya lang ang cholesterol! Hahahaha!

sirkero_gwapo
07-11-2008, 12:41 AM
First pumunta sa palengke at mamili ng buto ng baka, mas maraming utak(bone marrow) preferably....Then hugasan sa running water at itabi muna sa ref habang nireready ang ibang sangkap...(Paalala maaring di po ang tamang pag gawa, pero eto ang mas madaling paraan para makagawa kayo sa bahay)
Ang mga sangkap...dipende sa dami ng buto buto nyo...eto po ay para sa 3-6 kg..
-1 tbsp cooking oil at 2 tbsp butter
-2-3 tangkay ng celery(hugasan at cut into inch size)
-1-2 medium size onions(balatan lang at hiwain sa apat)
-1-2 pcs of medium size carrots(hugasan ang balat ng mabuti) hiwain ng pira piraso
-1-2 pcs cloves of garlic
-fresh rosemary(optional pwedeng dry pero alalay lang sa paglagay)
-salt o 1-3 beef cubes(para mas lumasang baka) and whole and ground black pepper corn(pamintang buo at durog)
-bay leaf(laurel, isang piraso tama na yun)
-1 glass of red wine (optional kahit wala, mamamin nyo na lang kasabay ng steak)
Umpisahan na ang lutuan....
Kumuha ng malaking kaldero at lagay sa lutuan, buksan ang apoy sa malakas na apoy...
then lagay nyo na ang mantika at butter igisa ang mga buto buto gamit ang malaking sandok till mag ka kulay ng kaunti..
sunod lagay nyo na ang mga celery, onion, garic, bayleaf at rosemary..tuloy lang ang pag gisa...
after 10-15 mins ng gisahan lagay nyo na yung salt/beef cubes at paminta...then lagay na kayo ng tubig till halos mapuno(tama lang na di umapaw hanggang kumulo)....paalala matagal na pakuluan mas mainam hanggang halos bumitaw na ang utak sa sa buto buto....approx mga 1 hour-2 hrs(dipende kung gaano kalakas ang kulo at lakas ng apoy ng lutuan nyo) at tikman..
Kapag halos nangalahati na tubig then ilagay nyo na yung red wine, then hinaan na ang apoy....
antay kayo ulit ng mga 30-45 mins...
Off na ang apoy at medyo palamigin ng kaunti...kunin ang mga buto gamit ang tong o sandok at salain ang juice o ang naiwang sabaw sa kaldero....
Itak tak ang utak(marrow) sa loob ng mga buto, at ipunin(pwede nyo din po itong iref kung sa tingin nyoy marami rami ang utak na nakolekta, para sa susunod na kainan) lagay nyo na lang sa tupper ware na may cover, 3-4 days maximum storage....
Then kumuha ng kawali o sauce pan at ilagay sa lutuan (sa medium fire) ang nasalang sabaw o juice, haluin gamit ang malaking kutsara at tantsahin lang till lumapot ng bahagya at tikman(kung kulang sa lasa add ulit kayo ng beef cubes, pero alalay lang po sa alat) then hinaan na ang apoy at ihalo nyo na ang utak(marrow), add din po kayo ng pamintang durog....Thats it!
Pwede din kayong mag add ng fresh button mushroom (wash and sliced ,sautee nyo lang sa butter then mixed nyo na sa sauce)
Haaayyyy matagal man po ang preparasyon nito pero mas matagal po ang pag tatype ko nitoh...

Lahat po pwedeng magluto bastat.... nasa puso......Enjoy cooking mga kapuso... =)

sana maitry ko ito

switchjs180
07-14-2008, 09:43 PM
try nyo ang recipe ng brown stock/suace na yan da best yan, makakagawa pa kayo ng mga ibat ibang sauce gamit yan as a base

dimfer
07-18-2008, 08:25 PM
summertime is grilling time

http://i13.photobucket.com/albums/a256/dimfer/Audio/P6010022.jpg

http://i13.photobucket.com/albums/a256/dimfer/Audio/bbq.jpg

http://i13.photobucket.com/albums/a256/dimfer/Audio/P6010037.jpg

mr.bukol
07-18-2008, 08:52 PM
sarap naman nyan sir !!!!

sirkero_gwapo
07-18-2008, 09:42 PM
sana may ganyan kami dito sa bahay

spyke
07-19-2008, 11:23 AM
summertime is grilling time

http://i13.photobucket.com/albums/a256/dimfer/Audio/P6010022.jpg

http://i13.photobucket.com/albums/a256/dimfer/Audio/bbq.jpg

http://i13.photobucket.com/albums/a256/dimfer/Audio/P6010037.jpg
tumulo laway ko habang typing my replies here. mwehehehe

spyke
07-19-2008, 11:29 AM
pare whats with the apron? mwehehehe d na kasya paakyat?

Fishman8
07-20-2008, 01:51 AM
tumulo laway ko habang typing my replies here. mwehehehe

Nakakagutom yung barbeque ni ding!

dimfer
07-20-2008, 09:29 PM
pare whats with the apron? mwehehehe d na kasya paakyat?

me and my wife were joking around when I put it on..

twinkle
07-21-2008, 08:51 PM
ang sarap naman ng grill na yan!!! sari-sari!!! masubukan nga rin yan... ano kayang malupit na sawsawan ang ginawa para sa mga yan? hehehe!

--------

chef suksid> sir ok din yang brown sauce na yan... medyo short cut na nga talaga pero beef cubes lang katapat nyan! hahaha! tsaka mukhang sagana nga talaga sa cholesterol ah! hahaha! ako, i prefer more red wine para malalim ang lasa...

hmmm mukhang ang tinatanong na gravy ay yung generic lang... yung simpleng gravy lang na pang budget kumbaga! hehehe! assume ko lang... kasi medyo matrabaho para sa mga beginners ang process nitong brown sauce na to eh... kung tayo nga napapagod pa rin eh... isipin nyo na lang short cut na yan ah! hehehe

well kung sakaling yung generic na gravy ang gusto meron naman mga gravy mix na nabibili... pasasarapin na lang yun ng sliced mushrooms, butter, at red wine kung gusto nyo... halos ganun na rin ang labas nun... dba mga sir? hehehehe

ang sarap lang talaga kumain eh!!! hahaha!!! agree ako kahit sino pwede magluto... depende na lang sa panlasa kung ano ang masarap para sa inyo... pero may mga sadyang pinagpala lang din naman na matindi ang panlasa at matikas magluto... hehehe

ninja
07-26-2008, 05:13 PM
sa akin lang a.. hindi ko gusto mga steak na may sauce, mas gusto ko ang steak ko salt and pepper lang tapos medium rare ang luto :D

rocket
07-26-2008, 06:11 PM
nice thread sir.

mig25
07-27-2008, 01:47 AM
share ko lang!

1. Tom Yum Soup

1 soup pan, 3/4 full water, drop in 2 cubes of knorr chicken cubes
add in grated peel of 2 dayap
also add in stalks of tanglad, dikdikin nyo para kumalat ang lasa,
juice of 4 lemons and yung 2 dayap
submerge 1/4 kilo ng shrimp, until mag orange tapos tanggalin din niyo kagad para hindi maovercook
add in 1/4 cup patis, tast test nyo dagdagan nalang pag **** maasimpa
add in 3 tomatos, cut into 4 each
add in 1 can bamboo mushrooms, cut in half
add in 1 tray diced tofu
add in 1 can of gata
add in a tablespoon of chilipowder and 3-5 table spoon of chili oil!

drop in the shrimp nalang ulit while cooling down.


2.Sardinas, "My Way"

open 1-2 cans sardines,
cut in half and debone,tanggalin nyo un gitnang tinik
mag gisa ng madaming bawang,
igisa ang sardinas kasama ang bawang, durog durogin ang sardinas,parang sisig, huwag naman mashado, un **** chunky naman ciya hehe,
pigaan ng dalawang calamansi!
konting asin at betsin,
hulugan ng sili, **** din un jalapenos!!!

kumuha ng madaming kanin, siguradong mapapaextra rice ka hahah. . .**** din pulutan

3.chap chae(korean pansit)

magpakulo ng chapchae noodles (madami iyan sa mga korean market)
mag gisa ng pork liempo, yung pang sahog sa bawang, lagyan ng asin at paminta
mag hiwa ng isang buong repolyo,pang sahog, carrots and mushroom
isama sa ginigisang liempo at hayaang maluto ang gulay,
isama ang cooked noodles, haluin mabuti, hinaan ang apoy
mag lagay ng 5 kutsara asukal, at light soysauce(green kikoman bottle) sa isang cup
ihalo ang mixture sa pansit at haluin ng mabuti
pag drizzle ng sesame oil, konti konti lang muna dagdagan nalang pagkulang,pumapait siyapag napadami. . .

sirkero_gwapo
07-27-2008, 03:05 PM
Minsan mas madaming pagkain ang ating mga alaga kaysa sa atin

so inagawan ko muna sila at ang tagal ko ng hindi nakakatikim ng hipon kahit
yung maliliit lang.

here it is

Ginataang Hipon

http://img.photobucket.com/albums/v335/sirkero/IMG_6373.jpg

Ingredients:

Hipon
Gata
Kakang Gata
Bagoong Alamang
Bawang
Sibuyas
Siling Haba
Siling Labuyo
Kamias


Procedure:

Ilagay ang Bawang Sibuyas Bagoong Alamang Kamias at lagyan ng Gata at pakuluan.
Pagkulo ilagay ang hipon, siling haba at siling labuyo.
Lagyan ng betsin. Pagluto na ang hipon patayin ang apoy.

Ihain kasama ng mainit na kanin.

Solb ang masaraap na pananghalian!

mEtalHeart
07-27-2008, 07:58 PM
Minsan mas madaming pagkain ang ating mga alaga kaysa sa atin

so inagawan ko muna sila at ang tagal ko ng hindi nakakatikim ng hipon kahit
yung maliliit lang.

here it is

Ginataang Hipon

http://img.photobucket.com/albums/v335/sirkero/IMG_6373.jpg

Ingredients:

Hipon
Gata
Kakang Gata
Bagoong Alamang
Bawang
Sibuyas
Siling Haba
Siling Labuyo
Kamias


Procedure:

Ilagay ang Bawang Sibuyas Bagoong Alamang Kamias at lagyan ng Gata at pakuluan.
Pagkulo ilagay ang hipon, siling haba at siling labuyo.
Lagyan ng betsin. Pagluto na ang hipon patayin ang apoy.

Ihain kasama ng mainit na kanin.

Solb ang masaraap na pananghalian!

sarap niyan ah!

twinkle
07-28-2008, 11:57 AM
sir ninja, ako man eh pag dating sa steak salt and pepper lang talaga basta maganda ang pag-grill...

sir mig, ayos yan mga binigay nyo! at iba-ibang bansa pa ah! galing! hehehe

sir sirkero, napakasarap naman nyan! naka ilang bandehadong kanin ka kaya??? ahehehehe

ninja
07-28-2008, 01:09 PM
sir ninja, ako man eh pag dating sa steak salt and pepper lang talaga basta maganda ang pag-grill...

sir mig, ayos yan mga binigay nyo! at iba-ibang bansa pa ah! galing! hehehe

sir sirkero, napakasarap naman nyan! naka ilang bandehadong kanin ka kaya??? ahehehehe

yup! with good marbling ng meat tapos grill yum yum!

_cracker_
07-28-2008, 01:20 PM
yup! with good marbling ng meat tapos grill yum yum!

si Saintz nag luluto ng ganyan me rosemarie leaves pa ata tapos me ensalata na may extra virgin olive oil and ewan ko itim na suka something yum yum tapos red wine !

_cracker_
07-28-2008, 01:23 PM
sir ninja, ako man eh pag dating sa steak salt and pepper lang talaga basta maganda ang pag-grill...

sir mig, ayos yan mga binigay nyo! at iba-ibang bansa pa ah! galing! hehehe

sir sirkero, napakasarap naman nyan! naka ilang bandehadong kanin ka kaya??? ahehehehe

Mandaluyong ka pala madalas kami ni Ninja dyan patikim naman kami ng steak mo medium rare ako yum yum yum !

twinkle
07-31-2008, 04:00 PM
ahahahaha newbie pa lang po kasi ako dito sa PALHS eh... kaya medyo nangangapa pa sa forums... eh syempre napakasarap lang talaga kumain at buti naman may ganitong thread...

san kayo madalas sa mandaluyong mga sir? maganda nito makahanap ng marbling na lamang ang taba sa laman!!! hahaha!!! ayos 'toh!!! ;) :lol:

curious talga ako kung ilang bandehadong kanin nakain kasama nung ginataang hipon eh... ilan ba talaga sir sirkero??? hahahahahaha :lol:

sirkero_gwapo
07-31-2008, 07:54 PM
ahahahaha newbie pa lang po kasi ako dito sa PALHS eh... kaya medyo nangangapa pa sa forums... eh syempre napakasarap lang talaga kumain at buti naman may ganitong thread...

san kayo madalas sa mandaluyong mga sir? maganda nito makahanap ng marbling na lamang ang taba sa laman!!! hahaha!!! ayos 'toh!!! ;) :lol:

curious talga ako kung ilang bandehadong kanin nakain kasama nung ginataang hipon eh... ilan ba talaga sir sirkero??? hahahahahaha :lol:

hahahaha naku hindi ko mabilang kung ilang kanin diet ako eh pero nakalimutan kong diet ako
lakas tlaga sa kanin pag gata ang ulam hahahaha

twinkle
08-01-2008, 02:49 PM
naku mismo!!! iniisip ko pa nga lang parang gusto ko na sumubo ng kanin eh... hehehehe! iniisip lang ulam na!!!

switchjs180
08-02-2008, 02:23 PM
masarap talaga ang steak pag salt and freshly groud pepper lang ang nilalagay, tapos grill on a very hot griller!

samin sa fireplace sa hyatt, alt pepper and crushed mustard seeds.

ninja
08-02-2008, 09:36 PM
masarap talaga ang steak pag salt and freshly groud pepper lang ang nilalagay, tapos grill on a very hot griller!

samin sa fireplace sa hyatt, alt pepper and crushed mustard seeds.

sir under ka kay chef jo?

twinkle
08-05-2008, 09:51 PM
masarap din yung mixed peppers na freshly ground!!! ayan ang matindi ang flavors!!! hehehehe

switchjs180
08-06-2008, 09:23 PM
sir under ka kay chef jo?
yes naging apprentice niya ako, pero currently wala ako sa fireplace ngayon. bakit po ser ninja?

ninja
08-06-2008, 09:54 PM
yes naging apprentice niya ako, pero currently wala ako sa fireplace ngayon. bakit po ser ninja?

kaibigan lang namin sila ni chef kramer

twinkle
08-08-2008, 02:48 PM
sarap ng lunch ko kanina... inihaw na tilapia lang naman na may stuffing... tapos sawsaw sa purong patis!!! ang kanin ba kamo? ayun di ko na napansin naubos na pala yung lalagyan...

switchjs180
08-08-2008, 09:36 PM
ah great po!

twinkle
08-12-2008, 01:48 AM
nasubukan nyo na ba ang corned beef at pork&beans na pinaghalo? nakakain ako kasi sa bahay ng isang kaibigan ko... ok naman, medyo nakakapanibago lang... hehehe

impalde00
08-12-2008, 08:31 AM
nasubukan nyo na ba ang corned beef at pork&beans na pinaghalo? nakakain ako kasi sa bahay ng isang kaibigan ko... ok naman, medyo nakakapanibago lang... hehehe

kakaiba yun...masubukan nga rito...gingisa pa ba bro o halo lang talaga

twinkle
08-12-2008, 11:05 AM
di ko naman na naitanong eh... pero masabaw eh so i guess halo lang talaga... or, tingin ko gisa mo muna yung karnenorts then tsaka mo ihalo yung porkenbins! hahaha! yun yata ang mas tama eh...

twinkle
08-21-2008, 11:52 PM
parang walang mga bagong putahe ah? mga kapwa kusinero ano ba latest natin dyan? hehehe

blueice24
08-23-2008, 06:08 PM
nde ko na nabasa yung kalagitnaan ng thread

pero gusto ko talaga malaman kung paano ginagawa yung chilli oil tulad sa chowking
para maka gawa din ako sa bahay
lately nakakain ako sa zomg sa the fort and yun chilli oil dun is the best so far sa natikman
ko

also san kaya ang the best makabili ng kitchen ware, bumili ako ng pepper grinder sa SM makati yung wood type na maliit, konti lang yung choices yung wood type saka yung acrylic. i was looking better choices or design.

switchjs180
08-23-2008, 07:20 PM
nde ko na nabasa yung kalagitnaan ng thread

pero gusto ko talaga malaman kung paano ginagawa yung chilli oil tulad sa chowking
para maka gawa din ako sa bahay
lately nakakain ako sa zomg sa the fort and yun chilli oil dun is the best so far sa natikman
ko

also san kaya ang the best makabili ng kitchen ware, bumili ako ng pepper grinder sa SM makati yung wood type na maliit, konti lang yung choices yung wood type saka yung acrylic. i was looking better choices or design.

sir, base sa pagkakalam ko, chili oil is an infused chili pepper to an oil, basically ang oil ang nagbibigay ng lasa dito, so sa akin, you will need a half liter of olive oil( regular) not extra virgin,
chillies, preferrably labuyo, chilli flakes. labuyo and chilli flakes quantity depends on your likeness.

to do it,
combine oil and chillies and chilli flakes on pot,(maganda heavy bottomed pot)
heat up slowly in fire. bring to a boil, AND LOWER DOWN TO NEARLY SIMMERING POINT(very small bubbles), infuse for about 20-30 minutes in a very consistent temperature.

also for kitchenware and kitchen appliances, i preffer going to gourdo's and or rustans department stores in the mall.

pepper grinder, i preffer the brand peugeot. **** mahal, pero masasayahan ka sa outcome!

enjoy

blueice24
08-23-2008, 08:38 PM
thanks for this, i will try it soon

twinkle
08-24-2008, 02:40 AM
if you want a grinder that's really nice, this one i saw is battery operated and even has a flashlight... i'm not sure where you can get it though, but it's so cool! it's also very pricey...

chef suksid dubai
08-24-2008, 06:25 AM
if you want a grinder that's really nice, this one i saw is battery operated and even has a flashlight... i'm not sure where you can get it though, but it's so cool! it's also very pricey...
Ayus yan ah....with flashight?:confused:

Ok nga yung Peugeot na brand....mahal lang:(
niregaluhan ako nyan pero di ko ginagamit...dinisplay ko nalang Ganda kasi eh hehehe

twinkle
08-24-2008, 10:29 AM
yup kasi syempre minsan pag madilim ng konti di mo na makita yung food so at least pag may flashlight makikita mo how much yung nalalagay... pero sa akin kahit gaano karaming paminta ok lang!!!!! hahahaha

switchjs180
08-24-2008, 07:02 PM
Ayus yan ah....with flashight?:confused:

Ok nga yung Peugeot na brand....mahal lang:(
niregaluhan ako nyan pero di ko ginagamit...dinisplay ko nalang Ganda kasi eh hehehe

panalo yang brand na yan lalo na yung mga 3 ft ang haba. enjoy gamitin eh. chef mukang abort ang abudhabi ko, mukang hyatt muna ang nasa puso ko. hehe

chef suksid dubai
08-25-2008, 12:02 AM
panalo yang brand na yan lalo na yung mga 3 ft ang haba. enjoy gamitin eh. chef mukang abort ang abudhabi ko, mukang hyatt muna ang nasa puso ko. hehe
Hahaha sinabi mo pa bro, sarap ikoleksyon nyan:)
Sabi ko naman sayo its up to you di ba....

Goodluck bro!
Pasyalan ka namin dun ha..hehe

prinsesa
08-25-2008, 01:23 AM
pano po gumawa ng TAPA yung pang tapsilog gusto ko sana yung malambot talaga kaso nag try ako ang tigas sana may makatulong saakin dito salamat palhs...

chef suksid dubai
08-25-2008, 08:37 AM
pano po gumawa ng TAPA yung pang tapsilog gusto ko sana yung malambot talaga kaso nag try ako ang tigas sana may makatulong saakin dito salamat palhs...
Baka naman po masyadong makapal ang hiwa?..
Gamit po kayo ng tenderizer para sa karne bago nyo imarinate mas malasa at mas lalambot po yan pag mas matagal (overnight ideally) na nakababad..(check nyo din po baka kalabaw at di baka kaya matigas )
Kung wala po kayong tenderizer, gamitin nyo yung likod ng kutsilyo(yung wala pong talim) then tadtadtarin nyo ng tama lang(huwag nyo pong pang gigilan, butas po yan hehe)

Hope nakatulong po ito...

twinkle
08-25-2008, 01:41 PM
huwag nyo pong pang gigilan, butas po yan hehe

ahahahahaha!!! :lol:

chef suksid dubai
08-25-2008, 09:28 PM
ahahahahaha!!! :lol:
Bro Twinkle :lol:
Kung pwede sayo na yang marination at sablay ako sa mga ganitong lutuan eh :mellow:

sirkero_gwapo
08-25-2008, 10:44 PM
pano po gumawa ng TAPA yung pang tapsilog gusto ko sana yung malambot talaga kaso nag try ako ang tigas sana may makatulong saakin dito salamat palhs...

oo tama kung matigas talaga eh dikdikin mo yung baka hehe para numipis lalo

twinkle
08-25-2008, 10:59 PM
ahehehe, depende yan kung ano ba ang gusto nyang lasa ng tapa? maalat? maasim? matamis? maanghang? mapait? mapakla? may sarsa? o tuyo? ang dami kasing timpla iba-iba...



prinsesa> sir or ma'am, ano ba klaseng tapa gusto mo? (sir ba o ma'am?) nakakalito po... :)

prinsesa
08-28-2008, 11:51 PM
Baka naman po masyadong makapal ang hiwa?..
Gamit po kayo ng tenderizer para sa karne bago nyo imarinate mas malasa at mas lalambot po yan pag mas matagal (overnight ideally) na nakababad..(check nyo din po baka kalabaw at di baka kaya matigas )
Kung wala po kayong tenderizer, gamitin nyo yung likod ng kutsilyo(yung wala pong talim) then tadtadtarin nyo ng tama lang(huwag nyo pong pang gigilan, butas po yan hehe)

Hope nakatulong po ito...


oo tama kung matigas talaga eh dikdikin mo yung baka hehe para numipis lalo


salamat po sainyo nang marami... thanks palhs...

jayspecial1
08-29-2008, 08:03 AM
kung gusto mo yung parang naghihiwalay na ang karne, pakuluan mo with the marinade bago mo i-prito with marinade ulit.

gripos
09-01-2008, 05:54 PM
wala akong idea sa timpla ng tapa..
bakareta lang alam ko yung merong cheese

underwater
09-01-2008, 10:04 PM
wala akong idea sa timpla ng tapa..
bakareta lang alam ko yung merong cheese

Bro patikim ko sayo specialty sa bahay.. Cheesy bakareta.

switchjs180
09-02-2008, 11:13 AM
salamat po sainyo nang marami... thanks palhs...

add info ko lang, pag di mo trip anf mechanical tenderizing or hammering, or thinly slicing, just get tender meat parts, usually maganda ang tenderloin or part ng shortloins ng baka, using this meat parts kasi, it has a fat marbles inside kahit local beef, you can assure na tender at juicy ang meat for tapa, you also dont need to cook it very long, you can preserve the beef flavor aswell as the marinate wont burn much, which will preserve much of its flavor.

share ko din how i marinade my tapa.

i only use

kikkoman
vinegar
sugar
garlic
calmansi.

for a variation

i add grated apples.

i marinate the meat for a max of 24 hours, but i dint add salt during marinating period coz it will make my meat tough.

just check the ratio of your ingridients for your own liking and taste.


enjoy!:D:D:D

_cracker_
09-03-2008, 12:59 PM
wala bang kainan lutuan EB ?

gripos
09-03-2008, 01:12 PM
Bro patikim ko sayo specialty sa bahay.. Cheesy bakareta.

When??
Where??
heheheheh

underwater
09-03-2008, 06:14 PM
When??
Where??
heheheheh

Malapit na bro.. sa next eb ng Choybats, sama ako.

twinkle
09-03-2008, 06:42 PM
wala bang kainan lutuan EB ?

sabi sayo sir timbrehan mo lang ako eh!!! hehehe

chef suksid dubai
09-04-2008, 12:37 AM
wala bang kainan lutuan EB ?
Sir Brian sa paguwi ko po...lutuan daw tayo ni Bro Twinkle :hehe:

twinkle
09-04-2008, 03:14 AM
Sir Brian sa paguwi ko po...lutuan daw tayo ni Bro Twinkle

sinabi ko yun???:confused: hahahaha:p ;) :lol:

bikoy888
09-04-2008, 11:33 AM
Barbecued Chicken
1/2 cup + 2 tablespoons dark soy sauce
2 tablespoons light soy sauce
2 tablespoons lime juice, or kalamansi juice
1/2 cup sugar
2 cloves garlic, crushed and minced
1/4 teaspoon black pepper
1 (3 1/2 to 4 lbs.) chicken
1 recipe Java Rice

Stir together soy sauces, lime juice, sugar, garlic and pepper. Cut chicken into serving pieces. Cut breast in half lengthwise. Leave drumsticks attached to thighs.
Place chicken pieces in a 13 x 9 inch baking dish. Add marinade; turn to coat completely. Cover with plastic wrap; marinate in refrigerator 2 days.
Bring to room temperature before grilling.
Make Java Sauce.
Prepare barbecue.
Drain chicken pieces. Place skin-side down on grill over hot coals; cook, turning and basting with marinade every 10 minutes, 30 to 40 minutes, depending upon size of pieces, or until juices run clear when meat is pierced.
Chicken will brown quickly because of the sugar in the marinade; do not burn.
Serve with Java Rice and Peanut Sauce.
Makes 4 servings.

Java Rice
2 tablespoons vegetable oil
2 teaspoons annatto seeds
1 cup long-grain rice, washed, drained
1/3 cup canned tomato sauce
1 2/3 cups water
1 teaspoon salt

Combine oil and annatto seeds in a small skillet.
Heat gently over low heat until oil turns a golden orange, about 5 minutes, swirling seeds in skillet several times.
Strain oil; discard seeds. Pour oil into a Dutch oven and heat.
Add rice; and boil until liquid is absorbed, 5 to 10 minutes.
Reduce heat to very low; steam, without stirring, 30 minutes or until rice is tender.
Use a heat diffuser if necessary to prevent rice from burning and sticking.
Fluff with a fork before serving.
Makes 4 servings.

Peanut Sauce
1/4 pound Roasted Peanuts, about 1 cup
3/4 cup water
1/4 cup soy sauce
1/4 cup sugar

In a food processor fitted with the metal blade or in a nut grinder, grind nuts as fine as possible.
Place in a small saucepan.
Stir in water, soy sauce and sugar. Boil 4 minutes, stirring occasionally; sauce should thicken slightly but still be fluid; keep warm.
If it becomes too thick while standing, dilute to desired consistency with additional water. Serve warm.
Makes 1 1/4 cups.

Alternate Bbq chicken from Yan can Cook
1 whole chicken, cut up
Philippine brand soy sauce (DO NOT USE THE KIKKOMAN BRAND), enough to cover chicken
1 tablespoon sugar
2 tablespoons garlic, minced
Black pepper
About 3 tablespoons kalamansi juice

Marinate the chicken in soy sauce, sugar, garlic, pepper, and kalamansi juice over night.

Fire up the grill and bbq chicken for about 30 min

gripos
09-04-2008, 02:21 PM
Malapit na bro.. sa next eb ng Choybats, sama ako.

taga saan ka under???

switchjs180
09-11-2008, 08:43 PM
share ko lang tong pulutan na niluto ko para sa beerday ng pinsan ko kanina, masama di nila pinulutan, ginawa nilang ulam

fast and easy Beef tenderloin salpicao

you will need:
tenderloin (beef) 1kg cut into cubes 1inch size
garlic (chopped) handful or the more the better
knorr liquid seasoning/kikkoman
salt and pepper for seasoning
oil (olive oil or kahit ano available)^_^
herb( dried thyme or oregano)

i do cook this small batch by small batch to avoid pooling or overcrowding the pan which will prevent my pan to heat very well.

initin lang ang pan add oil and make the oil reach its smoking point, saute the garlic very brief, dont brown it too much, add the cubed t-loin to the very hot pan and sear and saute the meat till the outer part turns into nice brown color , add knorr seasoning to your likeness and season with salt and pepper and herbs that are available, continue to cook the meat if you want it well done,(i preffer the meat medium rare or medium). serve and enjoy!

twinkle
09-11-2008, 09:11 PM
wow what a koingsidengks!!! yan din linuto ko kanina for dinner... pero ulam talaga! hehehe! tumagal naman mga 5mins... partida kasama na dun yung pagsandok galing sa kasirola papuntang plato nila... mukha naman nagustuhan nila di ba? hehehe! pati yung dripping sinabaw sa kanin!!! so ayos! good job ulit!;)

switchjs180
09-21-2008, 12:48 PM
share ko lang my simple pulutan MUshroom

2 cans ng drained whole mushroom
2 cloves garlic (chopped well)
oil for sauteeing
tabasco
knorr liquid seasoning
pinch (gamunggo)_knorr beef cube
salt
pepper
1/4 CUP water
half tablespoon cornstarch diluted in 1 tblespoon water

method,

heat up lang ang pan, lagay ang oil, initin mabuti at ilagay ang mushroom, saute well.
add garlic at igisa mabuti , wag hayyaang magbrown ang garlic, add tabsco knorr liqiud seasoning at knorr cubes(gamunggo lang ang dami ha) athaluin mabuti hayaang kumulo kaunti, pagkumulo na, ilagay ang 1/4 cup na tubig at haluin mabuti, ilagay ang asin at paminta at i adjust ang lasa sa pagaadd ng tabasco at knorr seasoning. pag ok na ang lasa ilagay ang tubig na may halong cornstarch. kapaglumapot na ang sarsa, iserve at ienjoy!;)

Tulalang Gar
09-26-2008, 10:45 PM
ang sasarap ah! gawa naman kayo ng thread on bar drinks. kahit timplang pinoy lang.

joel010668
10-23-2008, 06:02 PM
share ko lang tong pulutan na niluto ko para sa beerday ng pinsan ko kanina, masama di nila pinulutan, ginawa nilang ulam

fast and easy Beef tenderloin salpicao

you will need:
tenderloin (beef) 1kg cut into cubes 1inch size
garlic (chopped) handful or the more the better
knorr liquid seasoning/kikkoman
salt and pepper for seasoning
oil (olive oil or kahit ano available)^_^
herb( dried thyme or oregano)

i do cook this small batch by small batch to avoid pooling or overcrowding the pan which will prevent my pan to heat very well.

initin lang ang pan add oil and make the oil reach its smoking point, saute the garlic very brief, dont brown it too much, add the cubed t-loin to the very hot pan and sear and saute the meat till the outer part turns into nice brown color , add knorr seasoning to your likeness and season with salt and pepper and herbs that are available, continue to cook the meat if you want it well done,(i preffer the meat medium rare or medium). serve and enjoy!

sir switchjs180 sinubukan ko po lutuin yug simple recipe nyo panalo para din yun nangyari sa niluto inyo naging ulam. he he he! ! !

switchjs180
11-01-2008, 01:53 AM
sir switchjs180 sinubukan ko po lutuin yug simple recipe nyo panalo para din yun nangyari sa niluto inyo naging ulam. he he he! ! !

hey bro joel, ngayun ko lang na basa na ginawa mo pala to. thanks for appreciating the recipe. continue the love for cooking!

GOd bless!

PFsmokinHOT
11-01-2008, 01:25 PM
mahilig din ako magluto,actually i'm have a plan to enroll in a cullinary art school kaso mahal ang tuiton fee kaya ipon-ipon muna.for the mean time pwede pala ako kumuha ng mga recipes dito galing sa mga ka-PALHS natin eh..thanks sa mga nag-share.HAPPY COOKING AND EATING MGA KA-PALHS!

switchjs180
11-18-2008, 12:33 AM
sa mga mahilig sa green salad:D

share ko lang itong mga nalalaman ko sa salads and dressings:

unang una masarap ang salad pag fresh crisp at iba iba ang greens, kaya i preffer you guys to combine lettuce the red one (lolloroso), arugula, mizuna and tatsuy,

set aside nyo na muna ang iceberg lettuce at ang romaine lettuce.

sharing my organic salad with balsamic dressing
1st: how to make balsamic dressing/viniagrette
you will need
200ml balsamic vinegar
1liter oil(olive oil and canola oil is a great mixture, so 500ml olive+ 500ml canola)
1 table spoon finely chopped shallots or sibuyas tagalog(ito yung maliliit na subuyas na kulay pula)
1 table spoon of mustard
salt and pepper to taste.

procedure:
in a medium size bowl, add your balsamic vinegar and shallots, mustard and whisk well util combined thoroughly, in a steady stream, pour on the oil to the bowl and mix with a wisk to incorporate and emulsify the vinegar and oil, when done season to taste with salt and pepper.

better to ask for help with another person to make the whisking and the pouring easy.

dont be afraid if the oil and vinegar separates, its normal, just whisk it again or shake it in a squeeze bottle to re-emulsify it :)

and thats it, thats your balsamic dressing, just check the taste and season with salt and pepper to your likeness.

organic salad( 1 portion)
you will need combinations of mesclun greens or lettuces
ingiridients:

red lettuce(lolloroso) 5 leaves
mizuna -handful
tatsuy - handful
arugula - handful
nuts ( walnut, pecan, cashew, etc)
procedure,

just slightly tear the red lettuce leaves to bite sizes, removing the brown spots and the stems,( please never cut your lettuces with your knife! this will end up oxidizing your lettuce and ending up to an unpleasant brown color)

in a bowl combine all the mesclun greens and lettuce, and enough dressing ( not too much dressing that will cause your greens to sog and wilt, 5 table spoons of dressing for 1 portion will be good enough, add small amount when needed) mix well with your hands and toss well with a light touch.
plate your salad on top of each other and make some height for a better presentation,
with some of your dressings, place a handful of nuts and toss in a bowl, leaving it coated with some balsamic dressings, sprinkle over your salad:)

enjoy
i wll post a picture of these salad soon. on how i plate it and how it looks

for my pending salads i will soon share my:
scallop salad with citrus dressing/viniagrette
wild forest mushroom salad with balsamic dressing
millionaires salad with portobello mushrooms, sauteed prawns, seared scallop, grilled foie gras in raspberry viniagrette

twinkle
11-18-2008, 01:55 PM
hmmm mukhang pang milyonaryo talaga yung last na salad ah! hehehe! ;)

parang mas masarap kung parehong grilled yung prawns at scallop tapos seared lang yung duck liver... yung portobello ang suauteed... watcha think sir? yummmmm... hehe

switchjs180
11-19-2008, 12:46 AM
hmmm mukhang pang milyonaryo talaga yung last na salad ah! hehehe! ;)

parang mas masarap kung parehong grilled yung prawns at scallop tapos seared lang yung duck liver... yung portobello ang suauteed... watcha think sir? yummmmm... hehe

salamat sa comment chef, it could be, your idea is great!:) anyway i will try it soon! salamat:)

lordehly
11-19-2008, 04:12 PM
salamat sa mga recipe!!! sarrrrrap nito try ko yung peanut sauce gawin.. parang ganun din yung natikman ko ata sa reyes barbeque ternong terno sa inihaw na manok

ladyteo
11-24-2008, 05:14 PM
switchjs180 sir may i ask san kayo nag culinary! graduate ako ng CACS kasi thanks!!!

twinkle
11-24-2008, 08:05 PM
saan po yung cacs sir? sensya na po...

switchjs180
11-25-2008, 01:20 AM
sa iscahm ako galing po.

ladyteo
11-26-2008, 12:21 AM
saan po yung cacs sir? sensya na po...

cafe ysabel sa may greenhills!

switchjs180
11-26-2008, 04:32 AM
cafe ysabel sa may greenhills!
jan nag aral si juday!:D

kilala mo ba si adrian lim? kaibiagan ko sya nung ojt ako sa hyatt eh

chief777
11-26-2008, 04:31 PM
share ko lang my simple pulutan MUshroom

2 cans ng drained whole mushroom
2 cloves garlic (chopped well)
oil for sauteeing
tabasco
knorr liquid seasoning
pinch (gamunggo)_knorr beef cube
salt
pepper
1/4 CUP water
half tablespoon cornstarch diluted in 1 tblespoon water

method,

heat up lang ang pan, lagay ang oil, initin mabuti at ilagay ang mushroom, saute well.
add garlic at igisa mabuti , wag hayyaang magbrown ang garlic, add tabsco knorr liqiud seasoning at knorr cubes(gamunggo lang ang dami ha) athaluin mabuti hayaang kumulo kaunti, pagkumulo na, ilagay ang 1/4 cup na tubig at haluin mabuti, ilagay ang asin at paminta at i adjust ang lasa sa pagaadd ng tabasco at knorr seasoning. pag ok na ang lasa ilagay ang tubig na may halong cornstarch. kapaglumapot na ang sarsa, iserve at ienjoy!;)



sarap nito!APRUB!!;)

switchjs180
11-26-2008, 11:11 PM
sarap nito!APRUB!!;)

thanks sa pagtangkilik sir!:)

twinkle
12-07-2008, 10:28 PM
cafe ysabel sa may greenhills!

ahh kapitbahay lang pala.. hehehe

cAlagUas
12-08-2008, 02:56 PM
ok din ba dito yung family business na catering sr?!

switchjs180
12-10-2008, 01:38 AM
as for me yes. catering is a very good business,

as long as you have the heart and passion in your business and cooking.

for me importante talaga ang pagmamahal sa ginagawa mo.:)

cAlagUas
12-10-2008, 02:07 PM
as for me yes. catering is a very good business,

as long as you have the heart and passion in your business and cooking.

for me importante talaga ang pagmamahal sa ginagawa mo.:)

salamat po.. yung mama ko po kasi na mana nya po sa nanay nya at lolo yung pag luluto.. cook po kasi dati lolo ko.. yung ate ko po taga bake naman po.. matakaw po kasi yung ate ko na yon eh.

twinkle
12-10-2008, 02:34 PM
salamat po.. yung mama ko po kasi na mana nya po sa nanay nya at lolo yung pag luluto.. cook po kasi dati lolo ko.. yung ate ko po taga bake naman po.. matakaw po kasi yung ate ko na yon eh.

kita naman sa avatar mo mukhang matakaw ka rin... hehehe!:lol:

cAlagUas
12-10-2008, 03:09 PM
medyo matakaw lang po.. yong isa ko po kasing ate(kakambal ng ate ko na taga bake) ay matakaw din kaya pag umaalis kami na papalaban ako sa pagkain.. jejeje

switchjs180
12-11-2008, 01:53 AM
kita naman sa avatar mo mukhang matakaw ka rin... hehehe!:lol:
kain ulit tayo dun sa cartimar. hehe talap ng phoa nila eh.:lol:


medyo matakaw lang po.. yong isa ko po kasing ate(kakambal ng ate ko na taga bake) ay matakaw din kaya pag umaalis kami na papalaban ako sa pagkain.. jejeje
haha ayus mabuhay ang malalakas kumain.:D

cAlagUas
12-11-2008, 02:18 AM
jejeje pulibi malamang ang malalakas kumain dahil baka kahat ng makita gustong kainin.

switchjs180
12-24-2008, 06:21 PM
pasko na at new year. share ko naman ang mga ihahanda ko.

risotto with 3 forest mushrooms!

yield 10 pax

ingridients,

risotto rice (arborio/ vialone) 1kg
onion white 2 bulbs
olive oil
butter
white wine 100ml
chicken stock 1 liter

shitake fresh 1 pack
oyster mushrom 1 pack
portobello 2 pcs

mise en place( preparing the ingridients in place)

chop onions finely
cut all mushrooms in stips in same sizes

procedure:
in a saute pan. heat up oil and add mushrooms, saute very well ubtil small brown colors appear, season with salt and pepper and some thyme leaves

making the risotto:

heat up large pan enough to fill in a 1 kg rice,
add olive oil and heat well,
add chopped onions and sweat nicely
add the risotto rice and coat well with the oil, stirring ocationally
deglaze the rice with white wine and let the wine evaporate and reduce
add the chicken stock 2 cups at a time and stirring ocationally add thyme leaves,
add the mushrroms and mix well,
when the liquid is almost gone add another cup of stock to continue the cooking process
continue the process of mixing and adding stock until the rice gets cooked aldente,
the rice consistency should be creamy, not very wet but really creamy.

serve very hot and enjoy. merry christmas

for further info what risotto looks like, goole it nalang:)

ninja
01-06-2009, 04:03 PM
sa iscahm ako galing po.

iscahm ka pala sir :) kay gandler hehe

sino dito nag aral sa enderun?

iam_nostradamus
01-07-2009, 01:58 AM
sino dito yung mga bartender?show na mn how to mix yung mga margaritas,at yung iba pang mga mixings ng wine..maraming salamat po..:D

chef suksid dubai
01-07-2009, 07:39 AM
pasko na at new year. share ko naman ang mga ihahanda ko.

risotto with 3 forest mushrooms!

yield 10 pax

ingridients,

risotto rice (arborio/ vialone) 1kg
onion white 2 bulbs
olive oil
butter
white wine 100ml
chicken stock 1 liter

shitake fresh 1 pack
oyster mushrom 1 pack
portobello 2 pcs

mise en place( preparing the ingridients in place)

chop onions finely
cut all mushrooms in stips in same sizes

procedure:
in a saute pan. heat up oil and add mushrooms, saute very well ubtil small brown colors appear, season with salt and pepper and some thyme leaves

making the risotto:

heat up large pan enough to fill in a 1 kg rice,
add olive oil and heat well,
add chopped onions and sweat nicely
add the risotto rice and coat well with the oil, stirring ocationally
deglaze the rice with white wine and let the wine evaporate and reduce
add the chicken stock 2 cups at a time and stirring ocationally add thyme leaves,
add the mushrroms and mix well,
when the liquid is almost gone add another cup of stock to continue the cooking process
continue the process of mixing and adding stock until the rice gets cooked aldente,
the rice consistency should be creamy, not very wet but really creamy.

serve very hot and enjoy. merry christmas

for further info what risotto looks like, goole it nalang:)

Uy ayos Risotto Ai Funghi!!
Bro JS natry mo ng gumamit ng wild porchini instead of shitake then pwede din yung button mushroom lalo na yung fresh..? Mix it with portobello .... para mas Italian ang dating:rolleyes:

Happy New Year !

twinkle
01-07-2009, 12:33 PM
porcini daw oh!!! mura lang naman yan eh... hahahaha!!! pero sobrang sarap ng flavor... sulit ang bayad... agree ako kay kapatid! best pa rin ang risotto na yan with porcini mushrooms... you can get it at local delis here... lagyan nyo rin ng herbs like fresh parsley or fresh basil to enhance yung flavor ng risotto... tip lang sa risotto... most people want it al dente like pasta... usually dapat yung gitna ng grain may kunat pa... that's al dente! :icon13:

chef suksid dubai
01-07-2009, 01:11 PM
porcini daw oh!!! mura lang naman yan eh... hahahaha!!! pero sobrang sarap ng flavor... sulit ang bayad... agree ako kay kapatid! best pa rin ang risotto na yan with porcini mushrooms... you can get it at local delis here... lagyan nyo rin ng herbs like fresh parsley or fresh basil to enhance yung flavor ng risotto... tip lang sa risotto... most people want it al dente like pasta... usually dapat yung gitna ng grain may kunat pa... that's al dente! :icon13:
Parang ako Al dente medyo makunat na hahaha...pero firm to the bite!! hehe

to complete.....dadagan pa ng fresh parmigian! Kapatid..miss gusto ko na yung ni****** na hipon:lol:

twinkle
01-07-2009, 01:16 PM
to complete.....dadagan pa ng fresh parmigian!

masarap din yan kung may fresh scallops... pero dapat sandali lang ang pagkaluto para di tumigas... tapos konting cream... haaaaay.... sa mushroom lang nagsimula ang lahat ah...

chef suksid dubai
01-07-2009, 01:19 PM
masarap din yan kung may fresh scallops... pero dapat sandali lang ang pagkaluto para di tumigas... tapos konting cream... haaaaay.... sa mushroom lang nagsimula ang lahat ah...
syempre kapatid....ready to serve na hinahalo yan:p

cream? hehe ayos!:rolleyes:

neil_aben
01-09-2009, 10:12 AM
share ko lang tong pulutan na niluto ko para sa beerday ng pinsan ko kanina, masama di nila pinulutan, ginawa nilang ulam

fast and easy Beef tenderloin salpicao

you will need:
tenderloin (beef) 1kg cut into cubes 1inch size
garlic (chopped) handful or the more the better
knorr liquid seasoning/kikkoman
salt and pepper for seasoning
oil (olive oil or kahit ano available)
herb( dried thyme or oregano)

i do cook this small batch by small batch to avoid pooling or overcrowding the pan which will prevent my pan to heat very well.

initin lang ang pan add oil and make the oil reach its smoking point, saute the garlic very brief, dont brown it too much, add the cubed t-loin to the very hot pan and sear and saute the meat till the outer part turns into nice brown color , add knorr seasoning to your likeness and season with salt and pepper and herbs that are available, continue to cook the meat if you want it well done,(i preffer the meat medium rare or medium). serve and enjoy!


sir switch.. originally dry fry po ba ito? or pwede p lagyan ng sauce?give some tips naman po..
hehe hobbie ko din po xe kumain at magluto. . .:D

neil_aben
01-09-2009, 10:23 AM
wow dami recipe dito..pagba2sa palang nagu2tom n ko..heheh can't wait to try those recipe..hehe:hehe: :icon13:

chief777
01-09-2009, 10:50 AM
sino dito yung mga bartender?show na mn how to mix yung mga margaritas,at yung iba pang mga mixings ng wine..maraming salamat po..:D


sir,gawa ka nalang ng ibang thread..para sa luto2 po kasi to na thread..peace..;)

iam_nostradamus
01-11-2009, 01:49 PM
sir,gawa ka nalang ng ibang thread..para sa luto2 po kasi to na thread..peace..;)

sorry sir pasensya nang agaw nang thread...:confused:

switchjs180
01-12-2009, 01:08 AM
Uy ayos Risotto Ai Funghi!!
Bro JS natry mo ng gumamit ng wild porchini instead of shitake then pwede din yung button mushroom lalo na yung fresh..? Mix it with portobello .... para mas Italian ang dating:rolleyes:

di eh mahal porcini at puro dried lang meron ako. sayang naman. pambahay lang pops!

Happy New Year !


porcini daw oh!!! mura lang naman yan eh... hahahaha!!! pero sobrang sarap ng flavor... sulit ang bayad... agree ako kay kapatid! best pa rin ang risotto na yan with porcini mushrooms... you can get it at local delis here... lagyan nyo rin ng herbs like fresh parsley or fresh basil to enhance yung flavor ng risotto... tip lang sa risotto... most people want it al dente like pasta... usually dapat yung gitna ng grain may kunat pa... that's al dente! :icon13:


Parang ako Al dente medyo makunat na hahaha...pero firm to the bite!! hehe

to complete.....dadagan pa ng fresh parmigian! Kapatid..miss gusto ko na yung ni****** na hipon:lol:

oo shaved parmesan. ohh lala!!

aldente pa din ako

switchjs180
01-12-2009, 01:13 AM
share ko lang tong pulutan na niluto ko para sa beerday ng pinsan ko kanina, masama di nila pinulutan, ginawa nilang ulam

fast and easy Beef tenderloin salpicao

you will need:
tenderloin (beef) 1kg cut into cubes 1inch size
garlic (chopped) handful or the more the better
knorr liquid seasoning/kikkoman
salt and pepper for seasoning
oil (olive oil or kahit ano available)
herb( dried thyme or oregano)

i do cook this small batch by small batch to avoid pooling or overcrowding the pan which will prevent my pan to heat very well.

initin lang ang pan add oil and make the oil reach its smoking point, saute the garlic very brief, dont brown it too much, add the cubed t-loin to the very hot pan and sear and saute the meat till the outer part turns into nice brown color , add knorr seasoning to your likeness and season with salt and pepper and herbs that are available, continue to cook the meat if you want it well done,(i preffer the meat medium rare or medium). serve and enjoy!


sir switch.. originally dry fry po ba ito? or pwede p lagyan ng sauce?give some tips naman po..
hehe hobbie ko din po xe kumain at magluto. . .:D

actually yung knorr seasoning na ang pinaka sauce nya at the end. sarsa na nya yan. pero if you want na may sauce talaga. what you can do is add some knorr and some soysauce, then let it simmer in a while. then add a little bit of slurry, (cornstarch na diluted sa cold water)
then magthithicken na yan, enjoy!

switchjs180
01-12-2009, 01:15 AM
sir,gawa ka nalang ng ibang thread..para sa luto2 po kasi to na thread..peace..;)
thanks for the concern in keeping the thread all about cooking! thumbs up!


sorry sir pasensya nang agaw nang thread...:confused:

ok lang bro, as the thread starter ok lang sana, pero dadating din tayo sa drinks and cocktails

chef suksid dubai
01-12-2009, 01:37 AM
Share ko lang

cafe Afogato

double espresso
at scoop of vanilla ice cream

may kape ka na may desert ka pa! hehe

twinkle
01-12-2009, 02:30 AM
Share ko lang

cafe Afogato

double espresso
at scoop of vanilla ice cream

may kape ka na may desert ka pa! hehe

psssst... at ano naman linuto mo dyan??? aber??? hehehehe:p :lol: ^_^

switchjs180
01-13-2009, 02:46 AM
Share ko lang

cafe Afogato

double espresso
at scoop of vanilla ice cream

may kape ka na may desert ka pa! hehe

fafa gawan mo naman ako ng recipe ng eggplant caponata!:D ty

neil_aben
01-13-2009, 02:41 PM
actually yung knorr seasoning na ang pinaka sauce nya at the end. sarsa na nya yan. pero if you want na may sauce talaga. what you can do is add some knorr and some soysauce, then let it simmer in a while. then add a little bit of slurry, (cornstarch na diluted sa cold water)
then magthithicken na yan, enjoy!

thanks chef switch sa idea, gawin ko to sa bday ni kuya..^_^ para special. . . p birthday ko n sa kanya.. nyahaha...kumuha p pla me ng iba pang recipe ** sa forum ok *** *** diba? try ko gawin sa bahay..

silver
01-15-2009, 07:59 AM
thanks chef switch sa idea, gawin ko to sa bday ni kuya..^_^ para special. . . p birthday ko n sa kanya.. nyahaha...kumuha p pla me ng iba pang recipe ** sa forum ok *** *** diba? try ko gawin sa bahay..

good morning. please be reminded that text speak is not allowed in the forum. thank you for your kind cooperation

neil_aben
01-15-2009, 08:39 AM
good morning. please be reminded that text speak is not allowed in the forum. thank you for your kind cooperation

sorry po sir hindi ko po napansin..hndi na po mauulit thanks sa paalala..:confused:

switchjs180
01-15-2009, 05:04 PM
thanks chef switch sa idea, gawin ko to sa bday ni kuya..^_^ para special. . . p birthday ko n sa kanya.. nyahaha...kumuha p pla me ng iba pang recipe ** sa forum ok *** *** diba? try ko gawin sa bahay..
thanks for appreciating my shares.

chief777
01-15-2009, 05:26 PM
meron po ba dito may alam kung pano gawing masarap sa panlasa ang oatmeal i mean anong ibang mga recipe na may oatmeal..hehehe..

switchjs180
01-16-2009, 01:16 AM
meron po ba dito may alam kung pano gawing masarap sa panlasa ang oatmeal i mean anong ibang mga recipe na may oatmeal..hehehe..

how about muesli, its an typical western breakfast, and in its origin in the swiss german part, they eat it for dinner too

here.

from my own.

oatmeal 1 pack
apples 3 pcs
raisins about 1 cup
mix nuts kahit ilan
fruits kahit ilan at kahit ano, pwede berries
honey half cup
milk 3 cups
citrus fruits or lemon 1 pcs
mint leaf
procedure,

soak uncooked oats in milk overnight

after overnight

great apples with peels coarsely, squeeze some lemon or any citrus fruits onto the greated apples, combine the greated apples and the soaked oats and also the dried fruits(raisins and apricot), add some honey and check the sweetness, add more honey if necessary, then cut fruits like grapes, banana, mango, strawberry, melon etc. into bite size pieces, use these fruit to garnish your muesli, also add your mix nuts prefferably almond and some walnuts, please check the taste, better not to be very sweeeeet, and it should have a hint of sour taste,
and lastly add your mint leaf for the final garnish!

enjoy:)

to others add and share your muesli variations

ty!

chief777
01-16-2009, 07:38 AM
citrus nalang siguro instead of lemon kasi parang mas maasim ata ang lemon.hehehe..ngayong dinner ko to i try..salamat..more pang may oatmeal recipe.hehehe

switchjs180
02-05-2009, 01:39 AM
ito malapit na magvalentines. let me share you some recipes that i learned about oysters...

freshly shcucked oyster:

ingridients

oysters fresh, hard, heavy and nicely shaped 12 pcs
lemon
lato(seaweed na parang bilog bilog)
redwine vinegar
shallots

procedure,

opening oysters.

oysters should be alive intact and tighly closed, it should be chilled also to retain freshness,

using an oyster shucker or oyster knife, or phillips (flat na malapad na screw driver) open oyster carefully without damaging the shell and your fingers, dahan dahan, when opened carefully remove the upper shell without damaging and not removing the oyster, keep the oyster attcahed to the bottom shell, you will see the oyster juice inside when you open it, do not throw it, save it in a glass and preserve, remove the fargments, dirts and rinse the oyster in cold water

when clean, arrange the oyster on top of a plate with crushed ice, garnishing with the seaweed and lemon wedges or slices.

sauce,
in a 100ml redwine vinegar. add 1 table spoon of chopped shallots and half teaspoon garlic.

enjoy the fresh oyster together with your sweetheart:)

next:

my oyster rockefeller

ingridients:

oysters 12pcs
oyster juice
shallots 1teaspoon
whitewine 1/4 cup

spinach leaves
parmesan cheese

oyster cream ings:
cream 1 cup
oysterjuice
butter 1 tablespoon
flour 1 tablespoon

open and clean oysters as mentioned above, but with these recipe. remove the oyster from the bottom shell, reserving the shell, also reserve all the oyster juices as much as possible,

cooking the oyster:
put all the oyster juices in a pot and adding the white wine and shallots, turn the heat up and let it boil for about 5minutes until it reduces the alcohol. add all the clean oyster meat in the boiling liquid, turn the heat off right away to prevent the oyster to get over cooked.

spinach leaves:

remove spinach leaves from stems, keeping all the leaves, in a boiling water, blanch the leaves until it reduces in volume or nanguluntoy na, remove it from the boiling water and immediately plunge in iced water to stop the cooking. drain afterward

in a pan with oil, add chopped onions and garlic saute well, add the drained spinach
leaves, saute well and season with salt and pepper.

ok malapit na

oyster cream,
natatandaan mo yung liquid made from oyster juice wine and shallots na pinaglutuan mo ng oyster meat?
ok, remove the cooked oyster meat and set aside, using the liquid, place it in a small pot and heat it up, add 1 cup of cream and let it boil, then, combine a spoon of flour and a spoon of butter in a separate container mixing it well and resulting to a dough like txture which is called a ROUX, add the roux or the combines butter and flour into the boiling cream and mix well until the cream gets thick. when thick enough season with salt and pepper and cool down.


ok ito na: the rockefeller
using the reserved very clean and epty bottom shell of oyster,

lay it in a bed of rocksalt to make it stand,

on top of the shell add the sauteed spinach as the first layer, then add 1 big cooked oyster meat on top of the spinach, then using the oyster cream put a spoonfull oystercream on top of the oystermeat and filling the whole space of the shell, then sprinkle lots of parmesan cheese on top as the final layer,

cook inside the oven until the cheese melts. and the cream gets golden brown.
when cooked, arange in a nice plate with bed of salt and use only lemon to enrich the taste, enjoy,


gratinated oyster:

same ingridients and procedure, wala lang spinach pero merong crispy bacon
just the same methods like the rockefeller. but its without spinach.

here.
for the first layer put the cooked oyster meat on the shell then add a spoonfool of oystercream onto it, then for the third layer, add crispy bacon on top and lastly add the parmesan cheese, cook in the oven until cheese melts and turns into golden brown color.

enjoy.

happy valentines!

i will try my best to post a video about this doing it by my self or a step by step procedure.

js

chief777
02-05-2009, 09:03 AM
oysters galore!siguradong iinit ang valentines day nito..hahahaha!!thanks sir switchjs180

twigtwig
02-05-2009, 10:17 AM
very nice recipe sir! sakto, madaming kalat na oysters ngayon dito sa cavite hahaha..matutuwa nanaman mga cavite boys...



anyway, sir, ano po kaya ok na iluto para sa special someone? yung tipong house date.. hehe baduy ba..hehe.. :D

switchjs180
02-06-2009, 12:47 AM
very nice recipe sir! sakto, madaming kalat na oysters ngayon dito sa cavite hahaha..matutuwa nanaman mga cavite boys...



anyway, sir, ano po kaya ok na iluto para sa special someone? yung tipong house date.. hehe baduy ba..hehe.. :D

thanks bro. anyway. if you dont mind if i ask you. do you have a background or experience in cooking? yung higher level na cooking?
madami ako pwede ishare para sayo sir, anu ba gusto mo? hehe

set menu ba? :)

switchjs180
02-06-2009, 12:48 AM
oysters galore!siguradong iinit ang valentines day nito..hahahaha!!thanks sir switchjs180
thanks bro. sana naiintindihan nyo yung mga procedures and explanations ko:)

chief777
02-06-2009, 09:39 AM
thanks bro. sana naiintindihan nyo yung mga procedures and explanations ko:)mas mabuti siguro kung may mga photos ng mga procedures,yung gaya sa book nga ni jamie oliver..(joke lang po)hahahaha..try ko tirahin yung freshly shucked oyster with lato..mas madali kasi i prepare and malalasahan mo talaga ang dagat..hehehehe..

aprub sir js!;)

switchjs180
02-07-2009, 01:57 AM
mas mabuti siguro kung may mga photos ng mga procedures,yung gaya sa book nga ni jamie oliver..(joke lang po)hahahaha..try ko tirahin yung freshly shucked oyster with lato..mas madali kasi i prepare and malalasahan mo talaga ang dagat..hehehehe..

aprub sir js!;)

kanina sana i was able to do photoshoot about the step by step procedures. kaso super busy ng resto kaya nawalan ako ng chance. dont wory bro i will do my best to share these things.

thanks alot

chief777
02-07-2009, 08:41 AM
kanina sana i was able to do photoshoot about the step by step procedures. kaso super busy ng resto kaya nawalan ako ng chance. dont wory bro i will do my best to share these things.

thanks alot

wag ka na mag abala sir..nakakahiya naman sa iyo..joke lang po yun..:D

twigtwig
02-10-2009, 07:00 PM
thanks bro. anyway. if you dont mind if i ask you. do you have a background or experience in cooking? yung higher level na cooking?
madami ako pwede ishare para sayo sir, anu ba gusto mo? hehe

set menu ba? :)

sir i can only cook hotdogs,eggs,ham,bacons, haha... sir im interested gumamit ng tuna as main dish..do you have any suggestion? yung century tuna ang gagamitin sana sir.. :D na spicy hehe

switchjs180
02-11-2009, 04:08 AM
sir i can only cook hotdogs,eggs,ham,bacons, haha... sir im interested gumamit ng tuna as main dish..do you have any suggestion? yung century tuna ang gagamitin sana sir.. :D na spicy hehe

eto madali lang.

tuna pasta using century tuna

ingridients:

1 can century tuna
2 cloves garlic chopped fine
1 table spoon white onion chopped finely
100 grams uncooked spaghetti
olive oil
salt pepper

method:

cook spaghetti for 11 minutes starting in boiling water, when cooked aldente immediately soak in iced water to stop the cooking.
add olive oil to the pasta to prevent it from sticking to eachother.

in a very hot pan. add olive oil about 5 table spoon,add chopped onions and saute well but not burned or brown ad, then add garlic and saute well. do not brown the garlic, after, add the tuna flakes with out the oil, saute well and then add the cooked pasta to the tuna and toss and mix well. mix until the tuna is well incorporated to the pasta, and until the pasta is hot. the using the reserved oil from the tuna, drizzle onto pasta and toss or mix again. season with salt and pepper. and eat very hot and enjoy:D

chef suksid dubai
02-11-2009, 04:17 AM
eto madali lang.

tuna pasta using century tuna

ingridients:

1 can century tuna
2 cloves garlic chopped fine
1 table spoon white onion chopped finely
100 grams uncooked spaghetti
olive oil
salt pepper

method:

cook spaghetti for 11 minutes starting in boiling water, when cooked aldente immediately soak in iced water to stop the cooking.
add olive oil to the pasta to prevent it from sticking to eachother.

in a very hot pan. add olive oil about 5 table spoon,add chopped onions and saute well but not burned or brown ad, then add garlic and saute well. do not brown the garlic, after, add the tuna flakes with out the oil, saute well and then add the cooked pasta to the tuna and toss and mix well. mix until the tuna is well incorporated to the pasta, and until the pasta is hot. the using the reserved oil from the tuna, drizzle onto pasta and toss or mix again. season with salt and pepper. and eat very hot and enjoy:D
Sarap nyan bro Jhay-es! :icon13:

pwede din pong mag add ng fresh tomato cubes , chopped parsley at konting dry oregano para may konting spice hehe

BTW nice share bro jhay-es =)

switchjs180
02-11-2009, 07:38 PM
Sarap nyan bro Jhay-es! :icon13:

pwede din pong mag add ng fresh tomato cubes , chopped parsley at konting dry oregano para may konting spice hehe

BTW nice share bro jhay-es =)

hehe yan kinakain ko pag wala ako pera dito sa bahay eh. hehe. salamat bro chep randy!

twigtwig
02-11-2009, 08:24 PM
eto madali lang.

tuna pasta using century tuna

ingridients:

1 can century tuna
2 cloves garlic chopped fine
1 table spoon white onion chopped finely
100 grams uncooked spaghetti
olive oil
salt pepper

method:

cook spaghetti for 11 minutes starting in boiling water, when cooked aldente immediately soak in iced water to stop the cooking.
add olive oil to the pasta to prevent it from sticking to eachother.

in a very hot pan. add olive oil about 5 table spoon,add chopped onions and saute well but not burned or brown ad, then add garlic and saute well. do not brown the garlic, after, add the tuna flakes with out the oil, saute well and then add the cooked pasta to the tuna and toss and mix well. mix until the tuna is well incorporated to the pasta, and until the pasta is hot. the using the reserved oil from the tuna, drizzle onto pasta and toss or mix again. season with salt and pepper. and eat very hot and enjoy:D

that's what I'm talking about! thanks a lot sir :w00t: this will be also a wonderful gift for my mom on her 54th birthday haha.. :mellow:

switchjs180
02-11-2009, 09:04 PM
that's what I'm talking about! thanks a lot sir :w00t: this will be also a wonderful gift for my mom on her 54th birthday haha.. :mellow:
your welcome bro. gamitin mo din yung tips na binigay ni chef randy aka chef sucsid dubai.

lagay mo sa last part ng cooking yung parsley at dried oregano or mas maganda fresh, atsaka yung tomatoes astig yun pag cherry tomatoes:) goodluck bro. enjoy

twigtwig
02-11-2009, 09:25 PM
your welcome bro. gamitin mo din yung tips na binigay ni chef randy aka chef sucsid dubai.

lagay mo sa last part ng cooking yung parsley at dried oregano or mas maganda fresh, atsaka yung tomatoes astig yun pag cherry tomatoes:) goodluck bro. enjoy

thanks a lot talaga sir, a very big HELP! :36:

twinkle
02-12-2009, 12:57 AM
OR for a mild fiery taste, i suggest add red and green bell peppers... maganda pa tingnan kasi makulay... a few freshly chopped basil leaves would be nice too... good luck!

nice share bro js!!! and nice suggestion kafateed!!! ;)

switchjs180
02-13-2009, 12:47 AM
OR for a mild fiery taste, i suggest add red and green bell peppers... maganda pa tingnan kasi makulay... a few freshly copped basil leaves would be nice too... good luck!

nice share bro js!!! and nice suggestion kafateed!!! ;)

salamat bro twinkle:)

gawa kaya tayo ng group wherein pag may palhs party tyo magcater:) watchathinnk:lol:

jet2081
02-13-2009, 03:15 AM
bbq marinate:lagyan mo ng toyo,kalamansi at peanutbuter try nyo lang

twigtwig
02-23-2009, 07:20 PM
sir i know this food is very well known sa bansa natin..pero iba parin ang luto ng bawat tao...how do you cook your Chicken/Pork ADOBO? :D

twinkle
02-23-2009, 08:46 PM
salamat bro twinkle:)

gawa kaya tayo ng group wherein pag may palhs party tyo magcater:) watchathinnk:lol:

hmmm magandang idea rin to ah... kaya lang sinosino kaya?

any volunteers? mga may background at professional chefs?

salpok
02-24-2009, 09:19 PM
mga kuya i love this sharing..

sana mashare niyo din po tips how to cook other meals and how to experiment on some ingredients..im mark po pla h.r.m student planning to take some trainings on cooking..pero minsan nakakawala ng gana pagiyon at iyon din ang niluluto dahil sa lack of ingredients source..

kaya sana makapagshare din po kayo ng mga meals na my alternative ingredients..

salamat po:D :D

twinkle
02-25-2009, 02:16 AM
mga kuya i love this sharing..

sana mashare niyo din po tips how to cook other meals and how to experiment on some ingredients..im mark po pla h.r.m student planning to take some trainings on cooking..pero minsan nakakawala ng gana pagiyon at iyon din ang niluluto dahil sa lack of ingredients source..

kaya sana makapagshare din po kayo ng mga meals na my alternative ingredients..

salamat po:D :D

hindi hadlang ang limited na ingredients para makagawa ng masarap na pagkain sir! creativity na lang magdadala sa'yo kapag ganyan ang situation... importante mula sa puso para sure na masarap! at i-base mo rin sa mga taong kakain kung ano sa tingin mo ang masarap para sa kanila... good luck po sa inyo sir! happy cooking!

chef suksid dubai
02-25-2009, 04:21 AM
hmmm magandang idea rin to ah... kaya lang sinosino kaya?

any volunteers? mga may background at professional chefs?
Ako gusto ko sana kaya lang di pa ko Pro :confused:
pwede siguro moral support na la-ang ako mga Kapatid ;)

chef suksid dubai
02-25-2009, 04:29 AM
mga kuya i love this sharing..

sana mashare niyo din po tips how to cook other meals and how to experiment on some ingredients..im mark po pla h.r.m student planning to take some trainings on cooking..pero minsan nakakawala ng gana pagiyon at iyon din ang niluluto dahil sa lack of ingredients source..

kaya sana makapagshare din po kayo ng mga meals na my alternative ingredients..

salamat po:D :D
Agre ako sa sinabi ni Kapatid "twinkle".... ang masarap na pagkain ay kadalasan galing lang din sa mga simpleng rekado ......imagination/creativity at sabayan ng puso habang nagluluto ka... yun yon! hehe

Enjoy :D

salpok
02-25-2009, 09:08 PM
salamat po mga sir..

i get your points..siguro sometimes kinukulang lang sa pagresearch ng alternatives..

the best magluto pagmy inspiration and isa pa yung masaya yung mga tao dahil sa nsarapan sa niluto..

thanks po ulit basa basa pa ko dito para makakuha pa ng mga tips..

switchjs180
03-01-2009, 02:46 PM
salamat po mga sir..

i get your points..siguro sometimes kinukulang lang sa pagresearch ng alternatives..

the best magluto pagmy inspiration and isa pa yung masaya yung mga tao dahil sa nsarapan sa niluto..

thanks po ulit basa basa pa ko dito para makakuha pa ng mga tips..

bro suggestion lang. focus your self ng mabuti sa pagluluto. passion at love pairalin mo bro. you will never get bored kahit parepareho ang ginagawa mo. at make it everyday a new challenge for you:)

nijazared
03-06-2009, 07:26 PM
ako nagluluto din ako sa amin kung may occasions...favorite kung lutuin yung "kansi" otherwise known as ilonggo's bulalo...nagluluto din ako minsan minsan pag nagrerequest yung mother ko...pero masaklap dito nung nag live in kami ng girlfriend ko ako na ginawang cook at maid, ako pa naghuhugas matapos namin kumain...and to think pang nightshift yung sched ko...kawawa talaga ako nun...buti na lang masarap lang din linuluto ko busog din ako palagi...kung baga love your own talaga!

switchjs180
03-12-2009, 08:55 PM
ako nagluluto din ako sa amin kung may occasions...favorite kung lutuin yung "kansi" otherwise known as ilonggo's bulalo...nagluluto din ako minsan minsan pag nagrerequest yung mother ko...pero masaklap dito nung nag live in kami ng girlfriend ko ako na ginawang cook at maid, ako pa naghuhugas matapos namin kumain...and to think pang nightshift yung sched ko...kawawa talaga ako nun...buti na lang masarap lang din linuluto ko busog din ako palagi...kung baga love your own talaga!

love your own talaga bro. pagpatuloy mo lang ang pagmamahal mo sa pagluluto.

care to share the ingredients and methods how to cook you personal kansi?

twinkle
03-25-2009, 10:27 PM
share ko lang po linuto ko na dinner kanina... hehehe

3 kinds of longganisa...
http://i61.photobucket.com/albums/h50/twinklePH/DSC04763.jpg

sample lang... TAP-SI-LOG
http://i61.photobucket.com/albums/h50/twinklePH/DSC04771.jpg

plato ko... hehehe... syempre nag extra rice pa ako nyan!
http://i61.photobucket.com/albums/h50/twinklePH/DSC04780.jpg

haaaaay... ay! ano ba sabi ko dinner o breakfast? hehehe!:lol:

chef suksid dubai
03-26-2009, 02:11 AM
Naalala ko tuloy yung corned beef w/ sinangag na kinain natin sa inyo....sarap at malinamnam..

kafateed lalo kang mananaba nyan yan ang chibog mo tas DOTA ka ng DOTA:lol:

chef suksid dubai
03-26-2009, 02:14 AM
Pakicheck naman kung tama ang ginawa kong....

'fresh Onion soup'
http://i345.photobucket.com/albums/p374/dubaiboyztwo/DSC_0555-1.jpg

:rolleyes:

switchjs180
03-26-2009, 11:30 PM
Pakicheck naman kung tama ang ginawa kong....

'fresh Onion soup'
http://i345.photobucket.com/albums/p374/dubaiboyztwo/DSC_0555-1.jpg

:rolleyes:
nice shot chef. !

twinkle
03-27-2009, 12:28 PM
nagkalat ang bata!!! ahahaha!!! :p

ayos yan kapatid!!!

lone_shark
03-27-2009, 12:41 PM
share ko lang po linuto ko na dinner kanina... hehehe

plato ko... hehehe... syempre nag extra rice pa ako nyan!
http://i61.photobucket.com/albums/h50/twinklePH/DSC04780.jpg


allergic ka sa garlic sir?!! hehe! kagutom naman yang breakfast/dinner mo!


i second the motion for the 'kansi' recipe pliiis!!

JON
03-27-2009, 03:14 PM
share ko lang po linuto ko na dinner kanina... hehehe

3 kinds of longganisa...
http://i61.photobucket.com/albums/h50/twinklePH/DSC04763.jpg

sample lang... TAP-SI-LOG
http://i61.photobucket.com/albums/h50/twinklePH/DSC04771.jpg

plato ko... hehehe... syempre nag extra rice pa ako nyan!
http://i61.photobucket.com/albums/h50/twinklePH/DSC04780.jpg

haaaaay... ay! ano ba sabi ko dinner o breakfast? hehehe!:lol:



sarap naman nito, kakagutom naman... hehehe

thanks pala sa dinner bro

ladyteo
04-04-2009, 05:59 PM
Pakicheck naman kung tama ang ginawa kong....

'fresh Onion soup'
http://i345.photobucket.com/albums/p374/dubaiboyztwo/DSC_0555-1.jpg

:rolleyes:

natawa ko dito fresh na fresh hehehe

sutil
04-16-2009, 10:20 AM
ako mahilig din magluto peru puro pang pulutan....wiwittttttttttt

twinkle
04-19-2009, 02:20 PM
share ko lang po ang sinalang ko kaninang tanghali...

pinagpahinga ko muna sa planggana...
http://i61.photobucket.com/albums/h50/twinklePH/DSC05986.jpg

http://i61.photobucket.com/albums/h50/twinklePH/DSC05992.jpg

http://i61.photobucket.com/albums/h50/twinklePH/DSC05995.jpg

http://i61.photobucket.com/albums/h50/twinklePH/DSC05996.jpg

twinkle
04-19-2009, 02:22 PM
hmmm...
http://i61.photobucket.com/albums/h50/twinklePH/DSC05990.jpg

aysus... katakot...
http://i61.photobucket.com/albums/h50/twinklePH/DSC05989.jpg

kaunting magic-magic at...
http://i61.photobucket.com/albums/h50/twinklePH/DSC06005.jpg

natuwa naman sila... hehehe

twinkle
04-19-2009, 02:23 PM
ok ba ito???
http://i61.photobucket.com/albums/h50/twinklePH/DSC06004.jpg

eh ngayon po???
http://i61.photobucket.com/albums/h50/twinklePH/DSC06010.jpg

enjoy!!! ;)

itago na lang natin sa pangalang "SURF and TURF"

chief777
04-19-2009, 05:43 PM
yumyumyum!charcoal grilled po ba?

pa ot po,ano po ba magandang klaseng kitchen knife?salamat po

twinkle
04-19-2009, 08:48 PM
pa ot po,ano po ba magandang klaseng kitchen knife?salamat po

ang perfect knife fer me is kung ano ang ok ang feel sa kamay mo... kahit mahal pero di mo naman talaga gamay gamitin balewala sir...

chief777
04-20-2009, 09:11 AM
ang perfect knife fer me is kung ano ang ok ang feel sa kamay mo... kahit mahal pero di mo naman talaga gamay gamitin balewala sir...

salamat po..:D

sutil
04-20-2009, 11:04 AM
ang perfect knife fer me is kung ano ang ok ang feel sa kamay mo... kahit mahal pero di mo naman talaga gamay gamitin balewala sir...

sir pili ka muna 3 klase na mahal tapus isa isa mong hawakan...kung ano pinaka kumportable sa panghawak mo un ang kunin mo...sa tr****a merun dun magagandang klase ng kitchen knife

w00dpiller
04-20-2009, 05:11 PM
WOW! nakakainspire naman po mga sir. culinary na ata gusto kong kuning kurso e. hehehe:D