- 2010 Singapore Food Festival is Satay. It is skewered barbecued meat, usually chicken (Satay Ayam), beef (Satay Lembu) and mutton (Satay Kambing), dipped and eaten with a delectable peanut sauce. Satay originated from Indonesia but also popular in many other Southeast Asian countries, such as: Malaysia, Singapore, Brunei, Thailand, the southern Philippines and in the Netherlands, as Indonesia is a former Dutch colony. INGREDIENTS For satay:
1/2 cup soy sauce
1 large onion, chopped
1 stalk lemongrass, minced
1 tablespoon peanut oil
1/2 teaspoon turmeric
2 cloves garlic, minced
1 1/2 teaspoons brown sugar
1 fresh ginger, peeled and sliced
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon black pepper
1 kilo chicken or beef, sliced into 2-inch portions Bamboo skewers For peanut sauce:
1/2 cup salted roasted peanuts
1 medium onion, chopped
1 clove garlic, minced
1 stalk lemongrass Vegetable oil
1/2 cup peanut butter
1 teaspoon brown sugar
2 teaspoon dried tamarind, soaked
1 teaspoon salt Read more Share Posted: August
19th,
2010 under Asian Cuisine Comments:
1 Ginataan Share I never knew how to make ginataan until I became a mother. I recall eating ginataan as a child but never took the time to cook it as I was growing up. Even when I took up Principles in Food Preparation in UP Diliman under the late Matilde P. Guzman and learned the technique of Extracting Coconut Cream and Coconut Milk , I still didn't take time to cook a batch of this yummy filipino merienda fare. Anyway, by the time I became a mother, I decided to cook it for my kids. Here is my recipe. Read more Share Posted: August
18th,
2010 under Coconut Milk , Filipino Delicacies , Noche Buena , Pork , Recipes Comments: none Special Bibingka Share I already wrote before on the history of Bibingka in my mom's bake shop. Mom, my sister and I often helped with the experiments to come out with the best bibingka recipe. Here is Bibingka Especial , one of these Bibingka variations which originally came from "Recipes of the Philippines" by Enriqueta David-Perez,
1973 printed edition: Ingredients
1 cup thick galapong (see procedure on "How to Make Galapong" below)
1/2 cup white sugar
2 tsps. baking powder
2 tbsps. melted butter (My mom used regular hydrogenated margarine, out of a tub)
4 tbsps. sugar for topping
3 eggs, well-beaten
1 cup coconut milk
3 tbsps. grated cheese (Mom used Magnolia or Kraft processed yellow cheese; I'm more partial to using goat cheese and salted duck's eggs) Read more Share Posted: August
12th,
2010 under Baking Recipes , Bibingka Comments:
16 Tips in Cooking Adobo Share My husband is fond of buying me recipe books or any books about food. One such book is The Adobo Book (Traditional & Jazzed Up Recipes) by Reynaldo Gamboa Alejandro and Nancy Reyes-Lumen. Not only do you get recipes of various authors but trivia and essays on adobo. The Personal Styles reflect the cook's preferences. You should read the more than
100 adobo recipe variations ranging from Pork Adobo in Buco Juice, Adobong Tsino, Microwave Adobo, Fresh Oysters Adobo, Adobo sa beer and so much more. What I'd like to show from the "Adobo Book" are tips for cooking adobo which is entitled the "
7th,
2010 under **Tips, Supplies & Preparation , Pork , Recipes , chicken Comments:
17 Beef Tapa for Breakfast Share Beef tapa for breakfast is my all time favorite Filipino breakfast. Served with garlic rice, eggs and coffee is the ultimate breakfast. I often dip my tapa with vinegar before mixing it with my garlic rice. Through the years, I've developed my own recipe because it was getting more and more expensive to buy the pre-mixed tapa. Here is my recipe which I have featured before but made it even tastier. Read more Share Posted: August
3rd,
2010 under breakfast Comments:
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