Pork Kaldereta Recipe: Lady's Choice Philippines

Nutrition Facts

Energy	693 kcal
Protein	35 g
Carbohydrate	31 g
Total Fat	47 g
Saturated Fat	14 g
Sodium	1352 mg

Ingredients

½ kilo pork kasim, cut into cubes
1 pc pork bouillon cube , dissolved in 2 cups of water
1/8 cup cooking oil
3 pcs potatoes, quartered and fried
1 pc medium carrot, sliced and fried
3 cloves garlic, minced
1 pc medium onion, minced
½ cup tomato sauce
2 Tbsp soy sauce
80g can liver spread
1 pc red bell pepper
1 pc green bell pepper
4 pcs red hot chili peppers
¼ cup sweet pickles
3 Tbsp Lady’s Choice Mayonnaise
salt and pepper (to taste)

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Directions

1. Boil
   pork in the pork bouillon stock until tender, about 25-30 minutes.
   Remove pork, strain and set aside. Also set aside liquid where pork was
   cooked.
2. Fry potatoes and carrot, drain oil and set aside.
3. Sauté garlic and onions in oil in a casserole. Add the cooked pork and stir until meat turns brown.
4. Add
   tomato sauce and soy sauce. Next, add the liver spread and mix well and
   then add the liquid where pork was cooked. Simmer everything in
   medium-low fire for about 10 minutes.
5. Set the fire to medium heat. Then, add in potatoes, carrots, red and green bell peppers. Simmer for 5 minutes.
6. Add the red hot chili peppers and sweet pickles.
7. Next,
   add 3 Tbsp of Lady’s Choice Mayonnaise. Stir and blend well until
   creamy. Check seasonings and adjust according to preference. Add more
   peppers as desired. Let stand for 5 minutes and serve.

Pork Kaldereta Recipe: Lady's Choice Philippines

Fudge Crinkles A Great 4 Ingredient Cake Mix Cookie) Recipe - Food.com

 

1 box  (18 1/4 ounce) box devil's food cake mix (Betty Crocker Super Moist suggested)

1/2 cup vegetable oil

 2 large eggs 

confectioners' sugar or granulated sugar, for rolling

Directions:

1. Preheat oven to 350°.
2. Stir (by hand) dry cake mix, oil and eggs in a large bowl until dough forms.
3. Dust hands with confectioners' sugar and shape dough into 1" balls.
4. Roll balls in confectioners' sugar and place 2 inches apart on ungreased cookie sheets.
5. Bake for 8-10 minutes or until center is JUST SET.
6. Remove from pans after a minute or so and cool on wire racks.
7. *My Notes*:.
8. I have tried these with several different cake mix brands.
   They all come out good, but the Betty Crocker does come out the best.
9. I was having a problem with my cookies flattening while
   baking. This usually happens with the generic cake mix brands. You can
   play with your oven temp and try them on 375 to keep them from
   spreading. Adding more oil than called for will also cause the cookies
   to spread -- I wouldn't suggest it, they really don't need extra oil.
10. Another way to keep them nice and thick and to get the most
    "crinkled" or "crackled" look is to make them bigger. When I roll them
    at about 1.5 inches they look prettier.
11. And my best tip: My confectioners' sugar was consistently
    being absorbed by the dough. The last time I baked them, I rolled them
    into balls without rolling in the sugar and let them "dry" for a few
    minutes. Then I rolled them in sugar and baked. These came out with a
    nice coating of sugar that didn't disappear.

- Food.com

Media noche Philippines

#363 New Year’s Fruit Basket

Photo from Tsibog.com


Part of the fun in getting ready for New Year’s Eve is to come up
with 12 round fruits, each to signify a month of the year. Ideally,
there should be 12 different fruits — grapes, oranges, clementines,
cantaloupe, pomelo, watermelon, chico…


It’s a tough challenge, so at times, half the fruits in a Filipino’s
New Years Fruit Basket or dinner table are likely to be not really round
such as mangoes, pears and apples. But the fruit that Filipinos most
associate with the celebration of the New Year and which will be always
found in a fruit basket are ubas (grapes), preferably the big
imported varieties to add a special touch to New Year’s celebrations.
For Filipinos having round fruits on the dinner table are supposedly
harbingers of good luck for the rest of the new year…

| 365 Great Pinoy Stuff

Top 10 Food Staples You Can Make Better and Cheaper at Home

Many simple foods are not only easy to make at home, they'll likely be cheaper, healthier, and much tastier than the store-bought varieties. From cheese to peanut butter, here are a few DIY, delicious food projects.

10. Vanilla Extract

Pure vanilla extract is really easy to make—you just need vanilla beans and a cup of vodka, rum, or bourbon. Not only do you get a much better ingredient than the store-bought version (and more extract than if you bought the same amount), everything you use the vanilla extract in (cookies!) will taste better as a result.

9. Cheese

Making your own American cheese, cream cheese, and other cheeses (homemade ricotta is amazing) is surprisingly easy with just a few basic ingredients. Besides having really fresh cheese, you can mix in other flavors if you like.

8. Buttermilk

Most of us don't have buttermilk around all the time, and when we do need it for something, the carton is often too big and we end up wasting the whole thing.Add a little vinegar or lemon juice to milk, though, and you can whip up some buttermilk in a few minutes on the cheap.

7. Spice Mixes

Cajun seasoning, Old Bay, and other pre-packaged spice mixes are very easy torecreate on your own when you have the ingredients list. So instead of paying $5 for a bottle you might not use up before the mixes get stale, just stock up on the basic spices that are behind these mixes. And if you haven't tried it already, you might want to make your own bacon salt too. (Who am I kidding? Go make some bacon salt.)

6. Stock

When you make your own stock, you turn kitchen scraps—things you would normally throw away—into an awesome base for soups and other dishes. Make chicken stock like a pro and customize its flavor and healthiness to your liking. You don't even need a recipe to make vegetable stock.

5. Alternative Milks

Soy milk, nut milks, and nut butters are all cheaper to make at home, not to mention fresher. Our own Dave Greenbaum says he saved 20% on almond milk when DIYing it using organic almonds at home—plus the added benefit of getting almond meal, which you can use in other recipes.

4. Cocoa Powder and Instant Hot Cocoa

1

You only need three ingredients to make better-tasting, higher quality cocoa mix: powdered chocolate or cocoa, sugar, and a little salt. If you want your hot chocolate to be creamier and taste more chocolatey, add in a few more ingredients to your hot cocoa mix and you'll be all set in these cold winter months.

3. Bread

There really is nothing quite like freshly baked bread. Although some breads may take more time and effort than it's worth, many breads can be made with just a minute or 5 of prep time. You don't even need a breadmaker: a pressure cookerwill bake a warm loaf in minutes or you can "bake" bread dough on the stovetop.

2. Peanut Butter

2

DIY peanut butter is worlds away from the commercial stuff. All you need is a food processor and five minutes (plus roasted peanuts, of course) to concoct your own better-tasting peanut butter. Let Alton Brown show you how to roast peanuts for it in a wok.

1. Salad Dressing

When you know the formula for salad dressings, there's no need to ever buy packaged dressing (which often has so much salt, sugar, and other ingredients you might not care for), since it's so easy to combine simple ingredients into a great vinaigrette.

Photos by kavastudio (Shutterstock), Silanti (Shutterstock), Matthew Cole(Shutterstock).

Measure

Measure

Top 10 Food Staples You Can Make Better and Cheaper at Home

Roast Turkey Recipes by Jamie Oliver

Method

In my books, the perfect bird is 6.5kg– 8kg in weight because that's a good size to handle, feeds about 10 to 14 people and has better flavour than bigger birds. If you're buying from a small producer, like the lovely turkey I used from my mate Paul Kelly, you'll often find these birds come with their own cooking instructions. Really good-quality birds do cook in a shorter time so follow the instructions if it has them. 



This year I'm using a flavoured butter to give a bit of extra love to my turkey, and this is a job you can do the day before. Get your turkey and use a spoon to work your way between the skin and the meat. Start at the side of the cavity just above the leg and work gently up towards the breastbone and towards the back so you create a large cavity. Pick up half of your butter and push it into the cavity you've created. Use your hands to push it through the skin right to the back so it coats the breast meat as evenly as possible. Do the same on the other side then rub any leftover butter all over the outside of the bird to use it up. If you've got any herb stalks left over, put them in the cavity of the turkey for added flavour as it cooks. Cover the turkey in cling film and keep in the fridge until you need it.



Take your turkey out of the fridge a few hours before you are ready to put it in the oven so it has time to come up to room temperature. That flavoured butter will already be under the skin so you'll only need a few tweaks to finish it off. Halve the clementines and pop them in the cavity with a few more sprigs of fresh herbs like rosemary, bay and thyme. The fruit will steam and flavour the birds in a really lovely way. Take the fresh rosemary, pull off the leaves at the bottom then spear that through the loose skin around the cavity to hold it together and keep it from shrinking back as the turkey cooks.



Open up the neck cavity and pack as much stuffing as possible in there, then carefully pull the skin back over the cavity, tuck it under the bird and pop it in the roasting tray. If you've already made your gravy like I've done, you won't need a vegetable trivet, if not, do that now by roughly chopping the carrots, onions and celery sticks. Preheat your oven to full whack, get the turkey in the roasting tray and cover with foil. As soon as it goes in the oven, immediately turn the heat down to 180ºC/350ºF/gas 4.



As a rough guide, you want to cook the turkey for about 35 to 40 minutes per kilogram, so a 7kg turkey will want about 4 to 4½ hours in the oven. But there are so many variables such as the sort of oven you have and the quality of your bird. Check on your turkey every 30 minutes or so and keep it from drying out by basting it with the lovely juices from the bottom of the pan. After 3½ hours, remove the foil so the skin gets golden and crispy. If you are at all worried just stick a meat thermometer in the thickest part of the breast. When the internal temperature has reached 65ºC for a good quality bird, and about 82ºC for a cheaper bird, it's ready to come out.



Carefully put a metal skewer in the cavity and use it to lift the bird and angle it over the roasting tray so all of the juices from the cavity run out. Move the turkey to a platter then cover it with a double layer of tinfoil and 2 tea towels to keep it warm while it rests for at least 1 hour, preferably 2 hours for bigger birds.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:

• Calories
• Carbs
• Sugar
• 50.6g
• Saturates 15.4g
• Protein 211.7g

/ Jamie Oliver Recipes

Leche flan recipe : SBS Food

• 
  

Ingredients

• 110 g (½ cup) caster sugar
• 6 eggs
• 395 g can condensed milk
• 375 ml can evaporated milk

Cook's notes

Oven temperatures are for conventional; if using fan-forced
(convection), reduce the temperature by 20˚C. | We use Australian
tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml;
1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups
are lightly packed. | All vegetables are medium size and peeled, unless
specified. | All eggs are 55-60 g, unless specified.

Instructions

Preheat oven to 180°C. Place the sugar in a saucepan and cook,
swirling pan occasionally but not stirring, over a medium-high heat for
3-4 minutes, or until the sugar is a deep amber caramel.


Pour into a llanera (a shallow, oval-shaped pan traditionally used in
leche flans) for an attractive finish. A loaf pan or individual
ramekins work just as well.


Beat the eggs in a bowl, adding in the condensed and evaporated milk,
until well combined. Strain through a fine sieve into the pan, then
cover tightly with foil.


The next step is to bake it in a bain-marie. Place the pan in a
roasting pan and fill with boiling water to reach halfway up the side of
the pan. Bake for 1 hour or until firm.


Remove from the oven and set aside to cool. Refrigerate to firm.


Run a knife around the flan, then invert onto a platter. The hard
caramel base will have liquefied to form a runny caramel coating. Cut
into slices and serve.

Leche flan recipe : SBS Food

Top 10 Filipino Noche Buena Favorites Choose Philippines

What are the Filipino favorites for Noche Buena? Lechon, Fruit salad and Hamonado are just some of the top notchers!

The Filipino Christmas is the longest in the world. It brings the
Filipino value of being family-oriented to the fore as families gather
to partake of the Christmas feast over laughter, storytelling and love.
Food favorites are prepared and family secret recipes are shared.



Here’s a list of the all-time Noche Buena favorites:

Lechon

(Photo from ThePickiestEater.net.)



Roasted pig, roasted belly of pork, chicken, fish… anything that’s
roasted over coals. You name it… it is going to be a part of the
Christmas feast. In some households, the lechon baka or karnero (lamb)
can come with the pig but it is always the lechon baboy (pig) that lords
it over the table. The



choices for the lechon dip are: Chicken liver sauce, Mang Tomas
lechon sauce, vinegar with chopped garlic or Soy sauce with Native Lemon
(Kalamansi).



Which brings us to another rosted favorite…

Barbecue

Pork and chicken top the list. Pork or chicken meat is marinated in
soy sauce and kalamansi with lots of mashed garlic then skewed on bamboo
skewers before being barbecued. Neighborhoods are alive with the aroma
of barbecue during Christmas.

Bibingka and Puto Bumbong

Bibingka or rice cake and the iconic purple of puto bumbong are
Filipino delicacies sold outside churches just in time for the influx of
people going home after hearing mass.

Fruit Salad

(Photo from WokWithRay.net.)



Fresh or canned, the fruits that are mixed with the cream and
condensed milk provide the color and the pizzaz in this cold, sweet
dish.

Hamonado

(Photo by Iska Montero.)



Hamonado is pork or chicken cooked in pineapple juice.

Lumpiang Ubod

Spring rolls that are made from the heart of the coconut (ubod).
Mixed with carrots, ground pork, lettuce then wrapped in lumpia. Can
come with sauce made from corn starch, vinegar and sugar.

Leche Flan

(Photo by Cecile Aquino of English Patis.)



Just mix egg yolks, condensed milk, fresh milk and sugar, steam then
top with caramelized sugar then voila! You’ve got leche flan! Dessert is
certainly sweet with this Pinoy classic.

Spaghetti

Filipino style spaghetti is tomato sauce and paste, ground beef or
pork, cheese and a little sugar to have that sweet taste. It is a
Filipino staple in parties and on Christmas, it goes head to head with
the lechon.

Tsokolate

If people in cold countries have eggnog to warm them up on Christmas,
Filipinos love warming up with a hot cup of tsokolate or chocolate, be
it commercial powder or tableya (the native chocolate).

Macaroni Salad

This pasta is paired with mayonnaise and chicken strips to make
chicken macaroni salad. For macaroni fruit salad, it is paired with
canned fruits. Others just add cheese and pimiento to the mayonnaise
then mixed with macaroni to make macaroni cheese pimiento salad.
Different versions for different tastes but the macaroni pasta sure does
make it on the list.

Quezo de Bola

Is a semi-hard cheese from the Netherlands called Edam. Shaped like a
ball and coated with red paraffin wax. It is paired with white wine and
cold cuts. After Christmas, the cheese is added to a lot of dishes.

Sotanghon Soup

Sotanghon noodles are symbols of long life and the warmth that the
hot soup provides during the cold Christmas breeze, make the Noche Buena
complete.

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