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[H] * The Food and Beverage Thread * (Look for Change logs)
- Thread starter P45T0R
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Re: [H] * The Food Lover's Thread *
nakakagutom nga dito
sana meron healthy recipes?
yung masasarap na recipes pero less fat, less sodium, parang ganun hehe..
nakakagutom nga dito
sana meron healthy recipes?
yung masasarap na recipes pero less fat, less sodium, parang ganun hehe..
- Messages
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- 88
Re: [H] * The Food Lover's Thread *
share lang din ako dito pero ewan lang kung type niyo to:
4 pcs carrots sliced
1 buko (juice and meat)
2 tbsp sugar or honey
1/2 cup evap milk
mix ingredients together on a blender and pooof you've got one healthy smoothie..
share lang din ako dito pero ewan lang kung type niyo to:
4 pcs carrots sliced
1 buko (juice and meat)
2 tbsp sugar or honey
1/2 cup evap milk
mix ingredients together on a blender and pooof you've got one healthy smoothie..
- Messages
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- Thread Starter
- #204
Re: [H] * The Food Lover's Thread *
@ifer: thanks sa shinare mo ate, nilagay ko na sa first page yan para di makaligtaan.
~
Recipe: Crispy Pata / Lechon Kawali
Brief Explanation: Crispy in the outside, juicy in the inside.
Ingredients:
• pata front or pork liempo (pata front dahil madali lang palambutin)
• bay leaves (dried)
• garlic (crushed)
• salt (rock)
• pepper (corn & ground)
• star anise (optional, for aroma)
• garlic powder or aji shio premium pepper (optional, for additional flavor lang eto)
• water (for boiling)
• cooking oil (for frying)
Procedure:
• sa isang kaldero, i-halo sa tubig at pakuluan ang garlic, bay leaves, star anise, pepper corn at pata or liempo ng 1 oras or hanggang sa lumambot ang karne
• pag-lumambot na ito, hanguin at i-drain ng 15 to 30 mins or hanggang sa maging tuyo ang texture neto.
• before prituhin, pahiran ng garlic powder or premium pepper ang outer part ng meat.
• i-deep fry ito sa medium heat na apoy. wisikan ng tubig every time na i-fflip mo yung karne. (maging ma-ingat sa pag-fflip)
Notes:
• pag nag golden brown na ang color neto, i-drain sa pamamagitan ng tissue paper para ma-alis ung excess oil.
• masarap eto paresan ng atsara at pata sauce.
@ifer: thanks sa shinare mo ate, nilagay ko na sa first page yan para di makaligtaan.
~
Recipe: Crispy Pata / Lechon Kawali
Brief Explanation: Crispy in the outside, juicy in the inside.
Ingredients:
• pata front or pork liempo (pata front dahil madali lang palambutin)
• bay leaves (dried)
• garlic (crushed)
• salt (rock)
• pepper (corn & ground)
• star anise (optional, for aroma)
• garlic powder or aji shio premium pepper (optional, for additional flavor lang eto)
• water (for boiling)
• cooking oil (for frying)
Procedure:
• sa isang kaldero, i-halo sa tubig at pakuluan ang garlic, bay leaves, star anise, pepper corn at pata or liempo ng 1 oras or hanggang sa lumambot ang karne
• pag-lumambot na ito, hanguin at i-drain ng 15 to 30 mins or hanggang sa maging tuyo ang texture neto.
• before prituhin, pahiran ng garlic powder or premium pepper ang outer part ng meat.
• i-deep fry ito sa medium heat na apoy. wisikan ng tubig every time na i-fflip mo yung karne. (maging ma-ingat sa pag-fflip)
Notes:
• pag nag golden brown na ang color neto, i-drain sa pamamagitan ng tissue paper para ma-alis ung excess oil.
• masarap eto paresan ng atsara at pata sauce.
Last edited:
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Re: [H] * The Food Lover's Thread *
Salamat sa update TS nyaker Duhast pa-kopya ng mga Recipe
Salamat sa update TS nyaker Duhast
pa-kopya ng mga Recipe
- Messages
- 2,480
- Reaction score
- 80
- Points
- 88
Re: [H] * The Food Lover's Thread *
^diba soy sauce lang naman yon tas calamansi and bawang na ginisa sa oil..
*********
sharing this for some of vegetarians or health conscious people..
vegetable salad:
1 head lettuce
1 med carrot
1 med cucumber
2 pcs tomato
1 can tuna or chicken strips
1 can del monte pineapple crush
pepper to taste
1 small pack mayo or clara ole honey mustard sauce
inst:
1.slice veggies your way.
2. mix and toss all ingredients together
you can also add boiled egg
^diba soy sauce lang naman yon tas calamansi and bawang na ginisa sa oil..
*********
sharing this for some of vegetarians or health conscious people..
vegetable salad:
1 head lettuce
1 med carrot
1 med cucumber
2 pcs tomato
1 can tuna or chicken strips
1 can del monte pineapple crush
pepper to taste
1 small pack mayo or clara ole honey mustard sauce
inst:
1.slice veggies your way.
2. mix and toss all ingredients together
you can also add boiled egg
rpwnzer
Advanced Member
- Messages
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- 78
Re: [H] * The Food Lover's Thread *
hindi ko kasi makuha ang lasa. nilalagyan din ba yun ng paminta?
hindi ko kasi makuha ang lasa. nilalagyan din ba yun ng paminta?
- Messages
- 2,178
- Reaction score
- 12
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- Thread Starter
- #210
Re: [H] * The Food Lover's Thread *
oh eto uber. :v. try mo.
Recipe: Siomai Sauce
Brief Explanation: Spicy sauce for siomai.
Ingredients:
• chili (labuyo, finely chopped)
• garlic (finely chopped)
• onion (finely chopped)
• dried shrimp or hebe (finely chopped)
• oil
• knorr seasoning (optional)
Procedure:
• sa isang sauce pan, ilagay sa oil ang garlic, chili, onion, at dried shrimp. gisahin sa medium to low fire at hanggang sa maging brown ito.
• pag naging brown na color, patayin ang apoy. haluan ng knorr seasoning. (<- sekreto ng siomai sa tisa, haha)
Notes:
• ma-iistock mo ito ng matagal.
• masarap isabay sa kahit anung fried or steamed food.
• wag nyong patagalin sa apoy kung nagiging brown na ung color. papait kasi eto. patayin agad ang apoy.
oh eto uber. :v. try mo.
Recipe: Siomai Sauce
Brief Explanation: Spicy sauce for siomai.
Ingredients:
• chili (labuyo, finely chopped)
• garlic (finely chopped)
• onion (finely chopped)
• dried shrimp or hebe (finely chopped)
• oil
• knorr seasoning (optional)
Procedure:
• sa isang sauce pan, ilagay sa oil ang garlic, chili, onion, at dried shrimp. gisahin sa medium to low fire at hanggang sa maging brown ito.
• pag naging brown na color, patayin ang apoy. haluan ng knorr seasoning. (<- sekreto ng siomai sa tisa, haha)
Notes:
• ma-iistock mo ito ng matagal.
• masarap isabay sa kahit anung fried or steamed food.
• wag nyong patagalin sa apoy kung nagiging brown na ung color. papait kasi eto. patayin agad ang apoy.
rpwnzer
Advanced Member
- Messages
- 11,797
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- 108
- Points
- 78
Re: [H] * The Food Lover's Thread *
ayos salamat kulang ako ng squirts este shirmp pala haha
ayos salamat kulang ako ng squirts este shirmp pala haha
- Messages
- 2,178
- Reaction score
- 12
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- Thread Starter
- #214
Re: [H] * The Food Lover's Thread *
* How To Use Knife Effectively and Efficiently *
Ang pag gamit ng kutsilyo ay nagkaka-ilangan rin nang correct technique sa handling and stroking para maiwasan ang kahit na anong sakuna. Ayaw nyo naman atang mahiwa ang kamay nyo diba?. Eto ay applicable sa lahat ng mga kusinero't kusinera at aspiring chef-to-be.
Step 1: CLEAN YOUR KNIFE. Ang pinakauna nyong gawin is to make sure that the knife is clean. Use hot or warm water and dishwashing soap. Hugasan ito habang ang tip or ang knife's sharp end is facing away from your body. LEAVING A KNIFE IN THE SINK IS A BIG NO-NO! Wanna know why?. Kasi kapag iniwan nyo eto dun, there are chances na ma-hidden ito and maaring makasugat if someone put his/her hand in the sink kung may hahanapin sila. BE RESPONSIBLE! IF YOU'RE THE ONE WHO USE IT, YOU'RE ALSO GONNA CLEAN IT.
Step 2: SHARPEN YOUR KNIFE. Believe me, it is better to use sharp knives rather than using a dull ones. And it is too risky using dull knives since eto yung dahilan kung bakit ka masusugatan. The differences between sharp and dull are, sharp knives can save you in your preparation time and it can give you accurate cuts which the dull ones cannot do. WHEN SHARPENING A KNIFE, DO NOT PUT TOO MUCH PRESSURE IN IT. IT MAY BREAK OR CHIP YOUR KNIFE. JUST PUT A LITTLE PRESSURE WHILE RUBBING IT IN THE WHETSTONES SURFACE. MAKE SURE ALSO THAT THE BEFORE USING WHETSTONE IT IS WELL MOISTURED BY WATER.
Step 3: and lastly, PROTECT YOUR FINGERS. Since ayaw mo masugatan habang nag-cucut ka ng food. eh hawakan mo yung food na i-cucut mo firmly. Before cutting, practice curling your finger under toward the palm of your hand to keep a grip sa food and para ma-avoid cutting ang mga hintuturo. As you continuously cutting, move your fingers slightly backwards. OKAY LANG KUNG HINAY-HINAY MUNA, WAG NA WAG MONG MAMADALIIN. PULSUHAN MO LANG MUNA. HABANG TUMATAGAL BIBILIS RIN ANG PAG-CUT MO NYAN.
Simple lang diba?. Kung masunod mo yang tatlo simpleng steps eh ready kana for different kinds of cutting. Good luck.
Ang pag gamit ng kutsilyo ay nagkaka-ilangan rin nang correct technique sa handling and stroking para maiwasan ang kahit na anong sakuna. Ayaw nyo naman atang mahiwa ang kamay nyo diba?. Eto ay applicable sa lahat ng mga kusinero't kusinera at aspiring chef-to-be.
Step 1: CLEAN YOUR KNIFE. Ang pinakauna nyong gawin is to make sure that the knife is clean. Use hot or warm water and dishwashing soap. Hugasan ito habang ang tip or ang knife's sharp end is facing away from your body. LEAVING A KNIFE IN THE SINK IS A BIG NO-NO! Wanna know why?. Kasi kapag iniwan nyo eto dun, there are chances na ma-hidden ito and maaring makasugat if someone put his/her hand in the sink kung may hahanapin sila. BE RESPONSIBLE! IF YOU'RE THE ONE WHO USE IT, YOU'RE ALSO GONNA CLEAN IT.
Step 2: SHARPEN YOUR KNIFE. Believe me, it is better to use sharp knives rather than using a dull ones. And it is too risky using dull knives since eto yung dahilan kung bakit ka masusugatan. The differences between sharp and dull are, sharp knives can save you in your preparation time and it can give you accurate cuts which the dull ones cannot do. WHEN SHARPENING A KNIFE, DO NOT PUT TOO MUCH PRESSURE IN IT. IT MAY BREAK OR CHIP YOUR KNIFE. JUST PUT A LITTLE PRESSURE WHILE RUBBING IT IN THE WHETSTONES SURFACE. MAKE SURE ALSO THAT THE BEFORE USING WHETSTONE IT IS WELL MOISTURED BY WATER.
Step 3: and lastly, PROTECT YOUR FINGERS. Since ayaw mo masugatan habang nag-cucut ka ng food. eh hawakan mo yung food na i-cucut mo firmly. Before cutting, practice curling your finger under toward the palm of your hand to keep a grip sa food and para ma-avoid cutting ang mga hintuturo. As you continuously cutting, move your fingers slightly backwards. OKAY LANG KUNG HINAY-HINAY MUNA, WAG NA WAG MONG MAMADALIIN. PULSUHAN MO LANG MUNA. HABANG TUMATAGAL BIBILIS RIN ANG PAG-CUT MO NYAN.
Simple lang diba?. Kung masunod mo yang tatlo simpleng steps eh ready kana for different kinds of cutting.
Good luck.
- Messages
- 2,784
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Re: [H] * The Food Lover's Thread *
Thanks dito nyaker na duhast, malaking tulong to* How To Use Knife Effectively and Efficiently *
Ang pag gamit ng kutsilyo ay nagkaka-ilangan rin nang correct technique sa handling and stroking para maiwasan ang kahit na anong sakuna. Ayaw nyo naman atang mahiwa ang kamay nyo diba?. Eto ay applicable sa lahat ng mga kusinero't kusinera at aspiring chef-to-be.
Step 1: CLEAN YOUR KNIFE. Ang pinakauna nyong gawin is to make sure that the knife is clean. Use hot or warm water and dishwashing soap. Hugasan ito habang ang tip or ang knife's sharp end is facing away from your body. LEAVING A KNIFE IN THE SINK IS A BIG NO-NO! Wanna know why?. Kasi kapag iniwan nyo eto dun, there are chances na ma-hidden ito and maaring makasugat if someone put his/her hand in the sink kung may hahanapin sila. BE RESPONSIBLE! IF YOU'RE THE ONE WHO USE IT, YOU'RE ALSO GONNA CLEAN IT.
Step 2: SHARPEN YOUR KNIFE. Believe me, it is better to use sharp knives rather than using a dull ones. And it is too risky using dull knives since eto yung dahilan kung bakit ka masusugatan. The differences between sharp and dull are, sharp knives can save you in your preparation time and it can give you accurate cuts which the dull ones cannot do. WHEN SHARPENING A KNIFE, DO NOT PUT TOO MUCH PRESSURE IN IT. IT MAY BREAK OR CHIP YOUR KNIFE. JUST PUT A LITTLE PRESSURE WHILE RUBBING IT IN THE WHETSTONES SURFACE. MAKE SURE ALSO THAT THE BEFORE USING WHETSTONE IT IS WELL MOISTURED BY WATER.
Step 3: and lastly, PROTECT YOUR FINGERS. Since ayaw mo masugatan habang nag-cucut ka ng food. eh hawakan mo yung food na i-cucut mo firmly. Before cutting, practice curling your finger under toward the palm of your hand to keep a grip sa food and para ma-avoid cutting ang mga hintuturo. As you continuously cutting, move your fingers slightly backwards. OKAY LANG KUNG HINAY-HINAY MUNA, WAG NA WAG MONG MAMADALIIN. PULSUHAN MO LANG MUNA. HABANG TUMATAGAL BIBILIS RIN ANG PAG-CUT MO NYAN.
Simple lang diba?. Kung masunod mo yang tatlo simpleng steps eh ready kana for different kinds of cutting.
rpwnzer
Advanced Member
- Messages
- 11,797
- Reaction score
- 108
- Points
- 78
Re: [H] * The Food Lover's Thread *
kuhang kuha ng taga luto ko ang lasa
salamat nga pala
kuhang kuha ng taga luto ko ang lasa
salamat nga pala
- Messages
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Re: [H] * The Food and Beverage Thread * (Look for Change lo
Pa BM dito.
in advance. Sana matuto din akong magluto bukod sa pagprito. 
Pa BM dito.
in advance. Sana matuto din akong magluto bukod sa pagprito.
- Messages
- 2,178
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- Thread Starter
- #218
Re: [H] * The Food and Beverage Thread * (Look for Change lo
* How To Pick The Perfect Cut Of Beef For Your Dish (w/ Diagram) [Part I] *
View attachment 169518
Ang beef ay kumon na inihahanda sa ating hapag-kainan. Pero it doesn't mean na kahit anung klase or hiwa ng beef ay swak or sakto para sa pinili mong dish. Like for example, di naman pwedeng beef tenderloin ang gagamitin mo para sa bulalo or sa mga braised dishes. May iba't-ibang cuts ang beef na bagay na bagay sa trip mong lutuin. Sa baba ang iba't-ibang klase ng beef cuts.
View attachment 169496
(Please click the image to enlarge)
~ Beef Cuts - Full Diagram ~
View attachment 169497
(Please click the image to enlarge)
• Chuck: Blade Steak, Eye Steak, Arm Roast, Blade Roast, Short Ribs, Flatiron Steak, 7-Bone Steak •
Info: Nagcocontain ang chuck ng tinatawag na connective tissue kung saan nagmemelt ito habang niluluto. Ito ay bagay pang: Stew, slow-cooking, braising, or pot-roasting. Ang chuck rin ang ginagawang ground beef para hamburgers and meatballs and isa ito sa murang beef cuts na available.
View attachment 169498
(Please click the image to enlarge)
• Brisket: Whole Brisket, Front Cut, First Cut •
Info: Galing ito sa breast part or lower chest ng baka. Ang brisket part ng beef ay matigas na klase ng beef cut. Ito ay bagay pang: Braising or slow-cooking. Commonly used as beef tapa and corned beef.
View attachment 169500
(Please click the image to enlarge)
• Fore Shank: Shank Cross Cut •
Info: Galing ito sa upper leg ng cow, matigas at dry na klase ng beef cut. Ang cut na eto ay commonly cooked para gumawa ng beef stock. Ito ay bagay pang: Soup and stock. Mura ang ganitong klase ng beef cut at madali itong mahanap sa mga local butcher shops.
View attachment 169501
(Please click the image to enlarge)
• Short Plate: Skirt Steak, Plate Short Ribs •
Info: Ang plate cuts ay galing sa underbelly ng baka at ang karneng ito ay matigas at may taba. This meat is cheap and flavorful. Ito ay bagay pang: Stir-fry at fajitas.
View attachment 169504
(Please click the image to enlarge)
• Flank: Flank Steak, Flank Steak Rolls •
Info: Flank Steak ay galing sa abdominal muscles ng baka. Medyo may katigasan itong klase na cut ng beef. Ito ay bagay pang: Grilled, pan-fry, broiled, braised. Commonly used in stir-fry for asian countries.
View attachment 169518
Ang beef ay kumon na inihahanda sa ating hapag-kainan. Pero it doesn't mean na kahit anung klase or hiwa ng beef ay swak or sakto para sa pinili mong dish. Like for example, di naman pwedeng beef tenderloin ang gagamitin mo para sa bulalo or sa mga braised dishes. May iba't-ibang cuts ang beef na bagay na bagay sa trip mong lutuin. Sa baba ang iba't-ibang klase ng beef cuts.
View attachment 169496
(Please click the image to enlarge)
~ Beef Cuts - Full Diagram ~
View attachment 169497
(Please click the image to enlarge)
• Chuck: Blade Steak, Eye Steak, Arm Roast, Blade Roast, Short Ribs, Flatiron Steak, 7-Bone Steak •
Info: Nagcocontain ang chuck ng tinatawag na connective tissue kung saan nagmemelt ito habang niluluto. Ito ay bagay pang: Stew, slow-cooking, braising, or pot-roasting. Ang chuck rin ang ginagawang ground beef para hamburgers and meatballs and isa ito sa murang beef cuts na available.
View attachment 169498
(Please click the image to enlarge)
• Brisket: Whole Brisket, Front Cut, First Cut •
Info: Galing ito sa breast part or lower chest ng baka. Ang brisket part ng beef ay matigas na klase ng beef cut. Ito ay bagay pang: Braising or slow-cooking. Commonly used as beef tapa and corned beef.
View attachment 169500
(Please click the image to enlarge)
• Fore Shank: Shank Cross Cut •
Info: Galing ito sa upper leg ng cow, matigas at dry na klase ng beef cut. Ang cut na eto ay commonly cooked para gumawa ng beef stock. Ito ay bagay pang: Soup and stock. Mura ang ganitong klase ng beef cut at madali itong mahanap sa mga local butcher shops.
View attachment 169501
(Please click the image to enlarge)
• Short Plate: Skirt Steak, Plate Short Ribs •
Info: Ang plate cuts ay galing sa underbelly ng baka at ang karneng ito ay matigas at may taba. This meat is cheap and flavorful. Ito ay bagay pang: Stir-fry at fajitas.
View attachment 169504
(Please click the image to enlarge)
• Flank: Flank Steak, Flank Steak Rolls •
Info: Flank Steak ay galing sa abdominal muscles ng baka. Medyo may katigasan itong klase na cut ng beef. Ito ay bagay pang: Grilled, pan-fry, broiled, braised. Commonly used in stir-fry for asian countries.
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Last edited:
- Messages
- 2,178
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- Thread Starter
- #220
Re: [H] * The Food and Beverage Thread * (Look for Change lo
* How To Pick The Perfect Cut Of Beef For Your Dish (w/ Diagram) [Part II] *
View attachment 169505
(Please click the image to enlarge)
• Round: Round Steak, Round Roast, Rump Roast, Tip Steak, Tip Roast •
Info: Galing ang Round Cuts sa leg and backside ng cow. Dahil sa konti lang ang taba sa cut na eto, dito rin kinuhuha ang meat na ginagamit pang burgers at sausages. Not mentioning na mura din ito. Ito ay bagay pang: Braising, sliced thin and dried smoke para sa jerky
View attachment 169506
(Please click the image to enlarge)
• Sirloin: Sirloin Steak, (Flat Bone / Round Bone), Top Sirloin Steak, Tri-Tip Roast •
Info: Ang Sirloin cut makes sirloin steaks or tri-tip steaks (commonly called "cullote") kung saan ang karneng ito ay malasa. Ito ay bagay pang: Broil, pan-broil, & pan-fry.
View attachment 169510
(Please click the image to enlarge)
• Short Loin: Top Loin Steak, T-bone Steak, Porterhouse Steak, Filet Mignon •
Info: Ang Short Loin cut of beef ang pinaka popular na cut, kasama dito ang porterhouse, t-bone, new york strip and filet mignon. Ang Short Loin ang nagcocontain ng part of spine, and located immediately sa likod ng ribs. Extremely tender ang cut na ito at malasa. Ito ay bagay pang: Grilled, and pan-searing.
View attachment 169511
(Please click the image to enlarge)
• Rib: Rib Roast, Rib Steak, Rib Eye Steak, Rib Eye Roast, Back Ribs •
Info: Ang Ribs are generously marbled, so expect natin na ito ay malambot and malasa. Ito ay bagay pang: Grilled, pan-fry, roast, and braised.
View attachment 169519
(Please click the image to enlarge)
• Variety Cuts: Tongue, Liver, Kidney, Heart •
Info: Ito ay locally available din sa butchery shops natin, you just need to ask the butcher. Madami ding pwedeng pag-gamitan neto at iba't ibang delicacies around the world. Ito ay bagay pang: Braised, baked, fried, stir-fry, and simmered.
So ayan, keep cooking mga kapwa kusinero.
View attachment 169505
(Please click the image to enlarge)
• Round: Round Steak, Round Roast, Rump Roast, Tip Steak, Tip Roast •
Info: Galing ang Round Cuts sa leg and backside ng cow. Dahil sa konti lang ang taba sa cut na eto, dito rin kinuhuha ang meat na ginagamit pang burgers at sausages. Not mentioning na mura din ito. Ito ay bagay pang: Braising, sliced thin and dried smoke para sa jerky
View attachment 169506
(Please click the image to enlarge)
• Sirloin: Sirloin Steak, (Flat Bone / Round Bone), Top Sirloin Steak, Tri-Tip Roast •
Info: Ang Sirloin cut makes sirloin steaks or tri-tip steaks (commonly called "cullote") kung saan ang karneng ito ay malasa. Ito ay bagay pang: Broil, pan-broil, & pan-fry.
View attachment 169510
(Please click the image to enlarge)
• Short Loin: Top Loin Steak, T-bone Steak, Porterhouse Steak, Filet Mignon •
Info: Ang Short Loin cut of beef ang pinaka popular na cut, kasama dito ang porterhouse, t-bone, new york strip and filet mignon. Ang Short Loin ang nagcocontain ng part of spine, and located immediately sa likod ng ribs. Extremely tender ang cut na ito at malasa. Ito ay bagay pang: Grilled, and pan-searing.
View attachment 169511
(Please click the image to enlarge)
• Rib: Rib Roast, Rib Steak, Rib Eye Steak, Rib Eye Roast, Back Ribs •
Info: Ang Ribs are generously marbled, so expect natin na ito ay malambot and malasa. Ito ay bagay pang: Grilled, pan-fry, roast, and braised.
View attachment 169519
(Please click the image to enlarge)
• Variety Cuts: Tongue, Liver, Kidney, Heart •
Info: Ito ay locally available din sa butchery shops natin, you just need to ask the butcher. Madami ding pwedeng pag-gamitan neto at iba't ibang delicacies around the world. Ito ay bagay pang: Braised, baked, fried, stir-fry, and simmered.
So ayan, keep cooking mga kapwa kusinero.
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