Thursday, May 21, 2015

What's the Difference Between Hollandaise and Béarnaise Sauces?

When we want to enhance a dish, warm, rich sauces like
hollandaise and béarnaise will always do the trick. A small spoonful has
the power to make a steak completely luxurious, and it puts the perfect
finishing touch on eggs Benedict.

These two traditional French sauces share quite a few
similarities, but there are some distinctions in how they're made and
used that set them apart. Do you know the difference between hollandaise
and béarnaise sauce?

Before talking about what sets them apart, it's important to know
what hollandaise and béarnaise actually have in common. Both are warm
emulsified sauces, or a warm, stable sauce made from ingredients that
don't typically blend together.

At the core, they're both made from emulsifying butter and egg yolks, and adding a hint of acidity.

Hollandaise sauce and its main ingredients.


This rich sauce is one of the five French mother sauces, and it was introduced well before béarnaise. Hollandaise is made from egg yolks, lemon juice, salt, and warm butter.
White pepper and cayenne are sometimes added. It's a delicate sauce,
made thick by the emulsion between the egg yolks and butter.

In appearance, hollandaise is pale yellow, smooth, and creamy.
It's commonly served as a finishing sauce for eggs Benedict, poached
fish, and asparagus.

Bearnaise sauce and its main ingredients.


Béarnaise sauce was introduced later, and is a derivative of
hollandaise. This sauce differs from hollandaise in the ingredients
used, as well as the food it's served with.

Béarnaise gets its acidity from white wine vinegar,
rather than the lemon juice used in hollandaise sauce. It is also
flavored with shallots and fresh herbs, like tarragon and chervil. In
appearance, béarnaise is pale yellow with flecks of green herbs, with a
smooth and creamy texture. It's typically served with grilled meat and

 | The Kitchn

Wednesday, May 20, 2015

Beef Pochero

Beef pochero is one of the varieties of pochero. The original pochero
recipe use pork as the main ingredient and it is one of the well known
Filipino dishes. Although beef pochero also use the rest of the
ingredients as the original pochero, there are also variation of how the
saba bananas or plantain bananas are prepared. Some recipes fry the
bananas first before adding in the dish but some just throw in the raw
bananas in the pot while cooking.


1 kilo Beef, slice into bite size pieces

1 small pack tomato sauce (about 1/2 cup)

1/2 small cabbage, quartered

1 bunch pechay

100 grams baguio beans

5 pcs bananas (saba variety), sliced into 2 pcs each

2 pcs medium size sweet potato (kamote) or potatoes, quartered

1 medium onion, chopped

1/2 head garlic, crushed

salt and pepper


How to cook beef pochero:

  • Boil the beef in a pot with water, salt and pepper until tender.
  • You can use a pressure cooker to speed up the cooking time.
  • In a deep pan, heat oil and saute garlic and onion.
  • Put the boiled beef and include about 1 to 1 & 1/2 cups of the broth.
  • Then add the bananas and sweet potatoes, cover and simmer at least 5 minutes.
  • Then add the tomato sauce and cover again an simmer or a few minutes.
  • Add the baguio beans and let it cook for a while then follow the cabbage and pechay.
  • Season with salt, pepper and sugar according to your preferred taste.
  • Serve hot.
Beef Pochero

 | Panlasang Pinoy Meat Recipes

Tuesday, May 19, 2015

Filipino Chicken Macaroni Salad Recipe

It is easy to make your own Filipino Chicken Macaroni Salad; all you have to do is prepare some of the ingredients beforehand. The elbow macaroni needs to be cooked and drained while the chicken needs to be boiled and shredded. Once the macaroni and chicken are ready, all you have to do is combine all the ingredients and toss. It will also be nice if you serve your Filipino Chicken Macaroni Salad chilled. I do this by mixing all the ingredients in a stainless mixing bowl. I place that same mixing bowl with the Filipino Chicken Macaroni Salad in the fridge. The stainless steel bowl will help the salad get cold faster and this will be beneficial if you are pressed for time.
Aside from macaroni, you can use other types of short cut pasta. Here are some examples: Mostaccioli, Penne, Rigatoni, Cellentani, Rotini, Cavatappi, Fideuà, and Maccheroncelli.
Try this Filipino Chicken Macaroni Salad Recipe. Enjoy!

Filipino Macaroni Salad Recipe

Filipino Chicken Macaroni Salad Recipe


  • 1 lb. elbow macaroni
  • 1 lb. chicken
  • 3/4 cup light mayonnaise
  • 1 (20 oz.) can pineapple tidbits, drained
  • 3/4 cup minced carrots
  • 3/4 cup raisins
  • 1 cup shredded sharp cheddar cheese
  • 1/4 teaspoon garlic powder
  • 4 cups water
  • Salt and pepper to taste

Cooking Procedure

  1. Bring water to a boil. Once the water starts boiling, add 1 teaspoon salt and then put-in the chicken. Boil the chicken for 25 minutes. Drain the water and let the chicken cool.
  2. Discard the bone from the meat and then shred the chicken meat using your clean hands. Set aside.
  3. Cook the elbow macaroni according to package instructions. Drain and then set aside
  4. In a large mixing bowl, combine the mayonnaise, garlic powder, 3 tablespoons of pineapple juice from the canned tidbits, salt, and ground black pepper. Mix well and then taste. Adjust the taste as necessary.
  5. Add the shredded chicken, carrots, macaroni, raisins, and pineapple tidbits in the mixing bowl. Toss thoroughly until the ingredients are well distributed.
  6. Add the cheese. Gently toss.
  7. Cover the mixing bowl with a cling wrap. Refrigerate for at least 1 hour.
  8. Transfer to a serving plate.
  9. Serve. Share and enjoy!
Number of servings (yield):
- Panlasang Pinoy

Monday, May 18, 2015

Chicken Tinola Recipe

Tinola is a ginger and onion based soup with chicken as the usual
main ingredient. Chicken tinola is an authentic Filipino main dish and
best complimented with green papaya wedges (an alternative is chayote)
and chili pepper leaves. As a traditional dish, the chicken is usually
cooked in low heat for quite some time to bring out the natural flavor.
This dish is best served during cold and rainy weather because of the
warming effect of the soup.

Chicken Tinola
secret in making a good chicken tinola is to simmer the chicken for
longer periods of time. This will let all the flavor of the chicken come
out and it also makes the chicken tender. You can also use malunggay
leaves instead of pepper leaves (or even both) to maximize the health

Try this Chicken Tinola Recipe and let me know what you think.

Chicken Tinola Recipe
Author: Vanjo Merano
  • 1 whole chicken, cut into serving pieces
  • 36 ounces rice washing
  • ½ pc small green papaya, cut into wedges
  • 1 tbsp garlic, minced
  • 1 medium sized onion, chopped
  • 1 thumb ginger, cut into strips
  • 2 tbsp fish sauce
  • Hot pepper leaves
  1. Sauté the garlic, onion, and ginger
  2. Put-in the chicken and cook until color turns light brown
  3. Add the fish sauce and mix well
  4. Pour-in the rice washing and put to a boil. Simmer for 45 minutes.
  5. Add the green papaya wedges and simmer for 5 minutes
  6. Add the hot pepper leaves
  7. Add salt and pepper to taste
  8. Serve hot. Share and enjoy!

 - Panlasang Pinoy

Sunday, May 17, 2015

25 Pancakes From Around the World

Delicious pancakes 25 Pancakes From Around the World
Written by Alexia Dellner

In honour of the wonderful and delicious holiday that is Pancake Day 2014,
we present to you an array of pancakes from all around the world. Some
light and fluffy, some loaded with toppings, and others just plain

Quick FYI:  International Pancake Day is on Shrove
Tuesday/ Mardi Gras, which is on 4th March this year. But who needs an
excuse to eat pancakes anyway? Get some recipe ideas below…

1. American pancakes

American Pancakes 25 Pancakes From Around the World
The inventors of National Pancake Month (every February, we thank you
America), these pancakes from the US are thick and stacked high, often
filled with toppings like blueberries or chocolate chips, and then
smothered in butter and maple syrup. Also called griddlecakes or
flapjacks, American pancakes are usually eaten for breakfast.

2. French crêpes

French crepes 25 Pancakes From Around the World
Crêpes are thin pancakes that are traditionally made with wheat or
buckwheat flour. They can be made savoury or sweet. Crêpe Suzette is a
pancake with a boozy orange sauce, served flambéed.

3. English pancakes

English pancakes with sugar and lemon 25 Pancakes From Around the World
Similar to French crêpes, English pancakes are thin and usually
topped with a sprinkle of sugar and a squeeze of lemon before being

4. Mexican tortillas

Mexican tortillas 25 Pancakes From Around the World
These savoury pancakes are usually made from maize and can be eaten
by themselves or filled with beans or meat to make tacos, enchiladas and

5. Russian blinis

Russian blini 25 Pancakes From Around the World
Made with yeast and buckwheat flour, blinis are small and thick
pancakes often topped with sour cream and fish. Caviar blinis make an
elegant appetizer.

6. South Indian/ Sri Lankan dosas

Indian dosa 25 Pancakes From Around the World
Fermented crisp crêpes made from rice batter and black lentils. Often served with chutney, ghee or spiced pickle.

7. Indonesian surabi

Indonesian surabi 25 Pancakes From Around the World
A traditional small and dense pancake made from rice flour, wheat
flour, salt, grated coconut, or coconut milk. Can be eaten plain or with
sweet and savoury toppings.

8. Dutch poffertjes

Dutch poffertjes 25 Pancakes From Around the World
Miniature fluffy pancakes with a spongy texture, poffertjes are cooked in a special pan and usually topped with icing sugar.

9. Vietnamese banh xeo

Vietnamese banh xeo 25 Pancakes From Around the World
Made with rice flour and coconut milk, these crispy pancakes are
usually stuffed with pork, shrimp and bean sprouts and served with fish
sauce. Pronounce it ‘ban say-0′.

10. Venezuelan arepas

Venezuelan arepas 25 Pancakes From Around the World
Small fried or baked corn pancakes that can be split in half and filled with meat, beans, veggies and cheese.

11. Malaysian min chian kuih

Malaysian min chian kuih 25 Pancakes From Around the World
Made with ground peanut, red bean paste and soy milk, Malaysian pancakes are served with egg and coconut milk custard.

12. Argentinian pancakes

Dulche de leche pancake 25 Pancakes From Around the World
Similar to French crêpes, these pancakes aren’t topped but instead
filled and rolled – usually with chocolate and dulce de leche!

13. Chinese Mandarin pancakes

Mandarin pancake 25 Pancakes From Around the World
Thin and chewy pancakes made from flour and water before lightly
fried in sesame oil. Can be served with Peking duck or Moo shu pork.

14. Ethiopian injeras

Ethipopian injeras 25 Pancakes From Around the World
Flatbreads made from teff flour, and served with stews, dips, cheeses
and salads. These pancakes have a spongey texture and are perfect for
mopping up sauces.

15. Korean bindaetteok

Korean bindaetteok 25 Pancakes From Around the World
Bindaetteok translates to mung bean pancakes, and these are made with
kimchi, bean sprouts, a little pork, and mung beans of course. Served
with dipping sauce.

16. Japanese okonomiyaki

Japanese okonomiyaki 25 Pancakes From Around the World
Okonomi literally means “to one’s liking,” and while most versions
will consist of batter and cabbage, there are countless variations.
Common fillings include meat, seafood, wasabi, cheese and squirts of
mayonnaise or plum sauce.

17. Turkish gözleme

Turkish gözleme 25 Pancakes From Around the World
A savoury flatbread made with flour, salt, and water and rolled out
thinly and cooked on a grill until little brown spots (or “goz” – eyes)
appear. Delicious with spinach and feta.

18. Swedish pannkakor

Swedish pannkakor 25 Pancakes From Around the World
A thin pancake that is usually topped with whipped cream and
strawberry jam. Traditionally eaten on Thursdays after a bowl of pea

19. Finnish pannukakku

Finnish pannukakku 25 Pancakes From Around the World
A vanilla-scented pancake that is baked rather than fried or grilled,
creating a puffed-up cake with a crisp top and gooey inside.

20. Scottish/Irish/Welsh scotch pancakes

Scotch pancakes 25 Pancakes From Around the World
Also known as drop scones, griddle cakes, or crempog. Scotch pancakes are eaten warm with butter and jam, a bit like toast.

21. Polish placki kartoflane

Polish placki kartoflane 25 Pancakes From Around the World
These potato pancakes are similar to Jewish latkes, but are slightly
mushier and are often served with meat sauce, goulash, apple sauce or
mushroom sauce.

22. Australian/ New Zealand pikelets

pikelets 25 Pancakes From Around the World
Pikelets use self-raising flour to create light and airy miniature
pancakes. Can be eaten hot or cold and usually eaten with butter and
honey or jam for afternoon tea.

23. Algerian baghrir

Algerian baghrir 25 Pancakes From Around the World
Meaning “pancakes with a million holes,” baghrir use yeast to create
spongey, crumpet-like pancakes. Delicious served with honey.

24. Thai khanom bueang

Thai khanom bueang 25 Pancakes From Around the World
This popular street food is made from rice flour and bears
resemblance to a crisp taco. Usually filled with thick coconut cream and
a sweet or savoury filling.

25. Novelty pancakes

Pancakes on a stick 25 Pancakes From Around the World
Chocolate chip pancakes and sausage on a stick – disgusting or delicious? You decide… Image: JimmyDean

Justin Bieber pancake 25 Pancakes From Around the World
Bieber fans can get a taste of the singer himself with Chicago-based artist Katherine Kalnes’ celebrity pancakes made using batter, frosting, chocolate chips, blueberries and raisins.

Fish pancake 25 Pancakes From Around the World
A fish pancake!

Pancake CAKE 25 Pancakes From Around the World
A cake made of pancakes. A pancake cake. Genius!

Burger pancake 25 Pancakes From Around the World
Is it just me, or does this pancake burger not only look so delicious but it also just feels so right…

 | The HostelBookers Blog

Sunday, May 10, 2015

Pork Belly Adobo Recipe

I am a first-generation Filipino American. My mother and father both
worked long hours while I was growing up. No matter how tired my mother
... was, she made sure our family was taken care of. Some of the things
on her daily checklist were making sure that our homework was done, I
had our house key on a shoelace around my neck and we had lunch money in
our pockets. She also made sure there would always be food waiting for
us when we got home. One of our favorite things was this pork adobo. She
would make it the night before and it would develop more flavor as it
sat overnight in the refrigerator. As simple as this recipe is, it
always projected the love she put into it. - Richmond Flores, Food
Stylist  More

Pork Belly Adobo

Pork Belly Adobo

Next Recipe

Combine the soy sauce,
garlic, sugar and peppercorns in a large bowl. Add the pork and
marinate in the refrigerator for at least 2 hours or overnight, covered
(can be marinated in a resealable 1-gallon freezer bag). Mix twice at
regular intervals to marinate thoroughly.

Drain the pork in a colander
over a bowl; reserve the marinade and garlic. Heat the oil in a large
Dutch oven over medium heat. Brown the pork in batches, making sure not
to crowd the meat and turning often until all sides are brown, 6 to 8
minutes per batch (the peppercorns may adhere to the pork, which is fine). Watch closely: The sugar
in the marinade will cause the pork to darken quickly if the pot is too
hot-lower the heat if necessary to avoid burning. Remove the pork with a
slotted spoon; set aside.

Discard all but 2 tablespoons of the oil from the Dutch oven. Add the garlic from the marinade and the onions, and cook, stirring, until the onions are translucent, 10 to 12 minutes.

Add back the pork,
the strained marinade, 1 cup water and the bay leaves, and bring to a
boil. Lower the heat to medium, cover and cook at a medium boil,
stirring periodically, until the pork is tender but not falling apart,
about 1 hour and 25 minutes. The cooking liquid will be reduced by at
least 2/3.

Add the vinegar, but do not stir. Cook, uncovered,
until the sauce is reduced to the consistency of a loose marinara, about
20 minutes more. Remove from the heat, and skim and discard fat (pork belly will render a good amount). Allow the pork and sauce to sit 15 minutes before serving; the sauce will continue to thicken. Serve over jasmine rice.

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