tag:blogger.com,1999:blog-77824064473269998232024-03-05T16:32:01.492+08:00Cook That FoodEasy Food Cooking Recipes and TipsBingkay Orangehttp://www.blogger.com/profile/05607945159214583624noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-7782406447326999823.post-62530616562343789122011-05-07T15:50:00.000+08:002011-05-07T15:50:20.510+08:00How To Cook All-American Salmon Saute With Mushroom Sauce Recipe<div style="text-align: justify;">Here's how to cook all-American salmon saute with mushroom sauce recipe. You may try this recipe with garlic mashed potatoes and buttered peas.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Ingredients:</div><ul><li style="text-align: justify;">1 can low-salt chicken broth, 14 1/2 oz size</li>
<li style="text-align: justify;">6 cup sliced mushrooms</li>
<li style="text-align: justify;">2 tablespoon olive oil</li>
<li style="text-align: justify;">2 garlic cloves, minced freshly ground pepper to</li>
<li style="text-align: justify;">1/2 cup non-fat plain yogurt</li>
<li style="text-align: justify;">2 teaspoon cornstarch</li>
<li style="text-align: justify;">4 salmon steaks, about 6 oz ea</li>
</ul><div style="text-align: justify;">How to cook all-American salmon saute with mushroom sauce steps:</div><ol><li style="text-align: justify;">Pour broth into small saucepan. Bring to a boil over high heat and reduce to 1 cup. Set aside.</li>
<li style="text-align: justify;">Meanwhile, saute mushrooms in oil in a large skillet over high heat 5 minutes, or until golden brown.</li>
<li style="text-align: justify;">Reduce heat to medium and stir in garlic. Saute 1 to 2 minutes. Season with pepper.</li>
<li style="text-align: justify;">Add yogurt and cornstarch to reduced broth and whisk to blend. Whisk yogurt mixture into mushrooms. Bring to a boil, stirring constantly until thickened.</li>
<li style="text-align: justify;">Remove from heat and keep warm.</li>
<li style="text-align: justify;">Season salmon steaks with salt and pepper and saute in a lightly oiled non-stick pan over medium-high heat 10 minutes per inch of thickness, or until fish just flakes when tested with a fork. Turn once while cooking.</li>
<li>Arrange each salmon steak on a dinner plate with reserved sauce.</li>
</ol><div class="separator" style="clear: both; text-align: center;"><img border="0" height="234" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWHUSaKTXqbzRWMv__MBQVngpQzmqQjsYUsGuwKZem5wzFm5ZIJS5Dbas9ibOQhobe-zIAsqaGfLL7rpmpAbmg0NZ_Ig1GJfk4kte7w2xd4a659qkzwElvNtIlwi5WQd87GzY-5v6v54w/s320/All-American+Salmon+Saute+With+Mushroom+Sauce.jpg" width="320" /></div>Bingkay Orangehttp://www.blogger.com/profile/05607945159214583624noreply@blogger.com0tag:blogger.com,1999:blog-7782406447326999823.post-49740074054483735942011-05-06T12:48:00.001+08:002011-05-07T15:37:26.895+08:00How to cook Thai red curry shrimp in coconut milk<div style="text-align: justify;"><b>Thai red curry shrimp in coconut milk</b>. I'm a great shrimp food recipes addict. Anything that is shrimp looks and tastes really yummy for me. I've been collecting shrimp cooking that I could try and here's one I have found. Check this how to cook Thai red curry shrimp in coconut milk. These shrimp cook quickly in a sweet, spicy coconut milk broth. You can serve it with jasmine rice and steamed broccoli.</div><br />
Ingredients:<br />
<ul><li>1 can (14 ounces) unsweetened light coconut milk</li>
<li>1 tablespoon canned red curry paste</li>
<li>1 tablespoon dark brown sugar</li>
<li>2 teaspoons bottled Asian fish sauce</li>
<li>11/2 pounds large shrimp, shelled</li>
</ul>Cooking procedure:<br />
<div style="text-align: justify;"></div><ol><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5h5t-ibbO3gzwSLq0BxnZsC5gYzsAebHvGKofFdlMm-HVs8UXL_h9UAoCUI4yUGjPw83Y9Z2RskfpBYqJmDgkNiTE7l6ISUHZuDWeRkhcFCBN9jjuAv1dbjxudXxSNnbBKeXgMK93BF8/s1600/How+to+cook+Thai+red+curry+shrimp+in+coconut+milk.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5h5t-ibbO3gzwSLq0BxnZsC5gYzsAebHvGKofFdlMm-HVs8UXL_h9UAoCUI4yUGjPw83Y9Z2RskfpBYqJmDgkNiTE7l6ISUHZuDWeRkhcFCBN9jjuAv1dbjxudXxSNnbBKeXgMK93BF8/s200/How+to+cook+Thai+red+curry+shrimp+in+coconut+milk.JPG" width="148" /></a>
<li>Shake the can of coconut milk vigorously.</li>
<li>In a large skillet or wok, bring 1 cup of the coconut milk to a boil (watch carefully because it may splatter a little).</li>
<li>Stir in the curry paste and brown sugar.</li>
<li>Turn the heat to low and simmer the mixture for 2 minutes.</li>
<li>Add the remaining coconut milk and fish sauce, and stir to combine.</li>
<li>Add the shrimp and cook over medium-high heat, stirring often, for 3 minutes, or just until the shrimp turn pink.</li>
<li>Spoon the shrimp into bowls and serve.</li>
</ol>Bingkay Orangehttp://www.blogger.com/profile/05607945159214583624noreply@blogger.com0tag:blogger.com,1999:blog-7782406447326999823.post-7517982535198830262011-05-04T15:28:00.003+08:002011-05-04T15:44:27.791+08:00How to cook Adobong Isda (Fish In Tangy Sauce)<div style="text-align: justify;"><b>How to cook Adobong Isda (Fish In Tangy Sauce)</b>. Adobo is one of the main dishes that Filipinos specialize. You can have <a href="http://justlikethat-bing.blogspot.com/2009/08/how-to-cook-adobong-manok.html">adobong manok</a>, <a href="http://justlikethat-bing.blogspot.com/2009/08/how-to-cook-pork-adobo-adobong-baboy.html">adobong baboy</a> and even adobong isda. Here's how to cook adobong isda or fish in tangy sauce. The preparation and cooking time will only take 30 minutes and basing on the ingredients, this recipe will yield 4-5 servings.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7_ouQp9L9e2tLp7okO_F1QI9g37av5vSCJn7QYe49wXPD08pJ4tVO2ZFsgfF1vz93J-GOsr1Co03usz6NZYS0J-hxb299IbdNcA5UgWn9WDxlbzlo4bU9oZIvqEPKGV28zyY6lla4PAc/s1600/adobong+isda.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="202" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7_ouQp9L9e2tLp7okO_F1QI9g37av5vSCJn7QYe49wXPD08pJ4tVO2ZFsgfF1vz93J-GOsr1Co03usz6NZYS0J-hxb299IbdNcA5UgWn9WDxlbzlo4bU9oZIvqEPKGV28zyY6lla4PAc/s320/adobong+isda.jpg" width="320" /></a></div><br />
Ingredients:<br />
<ul><li>2 lb Tanguige fish</li>
<li>4 cloves garlic, crushed</li>
<li>1/3 cup vinegar</li>
<li>1/4 cup water</li>
<li>1 tablespoon salt</li>
<li>1/4 teaspoon pepper</li>
<li>1 small bay leaf</li>
<li>3 tablespoon cooking oil</li>
</ul><i>Note: You can also use any kind of fish you want.</i><br />
<br />
Cooking procedure:<br />
<ol><li style="text-align: justify;">Put fish in porcelain or teflon skillet. Combine the rest of the ingredients except cooking oil, and pour over the fish.</li>
<li style="text-align: justify;">Over medium heat, bring to a boil. Cover, lower heat and simmer for about 10 minutes turning fish once.</li>
<li style="text-align: justify;">Transfer fish to a dish. Let sauce in skillet simmer until reduce. Transfer to a small bowl and set aside.</li>
<li style="text-align: justify;">Heat oil in skillet. Fry fish until brown on all sides. Place on serving dish. Pour sauce over it.</li>
</ol><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: x-small;">Image credit: overseaspinoycooking.net</span></div>Bingkay Orangehttp://www.blogger.com/profile/05607945159214583624noreply@blogger.com0tag:blogger.com,1999:blog-7782406447326999823.post-48653212210891562492011-05-03T17:33:00.000+08:002011-05-03T17:33:07.281+08:00How to make creamy potato salad with bacon and scallions recipe<div style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></div><br />
<div style="text-align: justify;"><b>How to make creamy potato salad with bacon and scallions recipe</b>. This creamy potato salad with bacon and scallions uses red potatoes, which hold their shape during cooking and look nice with their skins on. You know, one of the tricks to a good salad is to sprinkle the hot potatoes with cider vinegar because they absorb it as they cool and the salad tastes better later. And try to use potatoes that are slightly larger than eggs.</div><br />
Ingredients:<br />
<ul><li>16 small red potatoes (3–31/2 pounds)</li>
<li>2 tablespoons cider vinegar, plus more for sprinkling</li>
<li>1/2 teaspoon coarse salt, or to taste</li>
<li>1/2 teaspoon freshly ground black pepper, or to taste</li>
<li>5 strips bacon, rendered until golden brown, broken up into pieces</li>
<li>4 celery stalks, halved lengthwise and thinly sliced</li>
<li>1/2 red onion, finely chopped</li>
<li>1/4 cup chopped fresh parsley</li>
<li>3/4 cup mayonnaise</li>
<li>2 tablespoons warm water, or more if needed</li>
<li>1/2 teaspoon sugar</li>
<li>1 bunch scallions, trimmed and thinly sliced on an extreme diagonal</li>
</ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdUt5HhY8TnOzNylsI2F_pBLgOUedJ0kA4vJHPJxWyFB1W9HkdwFlHGOS3Hf1BmdAbagQNHu-BBYGgyOoS9rWQxusVkgCjdM1-r-6_wh6b4arP2a6j8-J8lVurYORdZbk_jpMPONMkLHQ/s1600/creamy+potato+salad.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdUt5HhY8TnOzNylsI2F_pBLgOUedJ0kA4vJHPJxWyFB1W9HkdwFlHGOS3Hf1BmdAbagQNHu-BBYGgyOoS9rWQxusVkgCjdM1-r-6_wh6b4arP2a6j8-J8lVurYORdZbk_jpMPONMkLHQ/s1600/creamy+potato+salad.jpg" /></a><br />
Procedure:<br />
<ol><li style="text-align: justify;">In a saucepan fitted with a steamer insert, steam the potatoes over several inches of boiling water, covered, over high heat, for 15 to 20 minutes, or until they are tender when pierced with a skewer. (If your pan is too small for a steamer insert, you can boil the potatoes for 15 to 20 minutes.)</li>
<li style="text-align: justify;">Use a slotted spoon to remove the potatoes from the pan and put them in a large shallow bowl. When they are still quite hot, slice the potatoes 1/4 inch thick.</li>
<li style="text-align: justify;">Sprinkle them with the vinegar, salt, and pepper.</li>
<li style="text-align: justify;">Cool, stirring occasionally. Gently but thoroughly stir in the bacon, celery, onion, and parsley.</li>
<li style="text-align: justify;">In a small bowl, whisk together the mayonnaise, 1 tablespoon of the water, sugar, and a pinch each of salt and pepper. The dressing should be of pouring consistency. If it’s too thick, add more water, 1 teaspoon at a time.</li>
<li style="text-align: justify;">Pour the dressing over the potatoes, and toss gently.</li>
<li style="text-align: justify;">Taste for seasoning and add more vinegar, salt, and pepper, if you like.</li>
<li>Garnish with scallions and serve or cover tightly with plastic wrap and refrigerate for several hours.</li>
</ol>Bingkay Orangehttp://www.blogger.com/profile/05607945159214583624noreply@blogger.com0tag:blogger.com,1999:blog-7782406447326999823.post-74243484343287390702011-05-02T18:21:00.005+08:002011-05-02T18:25:24.279+08:00How to make perfect curried deviled eggs<div style="text-align: justify;"><b>How to make perfect curried deviled eggs</b>. Deviled eggs are easy to make. All the ingredients are in the fridge or pantry and you can vary the filling ingredients infinitely, as long as mayonnaise is included. Because the eggs and their piquant fillings are substantial, they used to be cocktail party standbys. This filling is seasoned with curry powder and has lots of red-onion crunch.<br />
<br />
<br />
</div><div style="text-align: justify;">Ingredients:</div><ul><li style="text-align: justify;">6 eggs, hard-cooked</li>
<li style="text-align: justify;">2 tablespoons finely chopped red onion</li>
<li style="text-align: justify;">3 tablespoons mayonnaise</li>
<li style="text-align: justify;">2 teaspoons fresh lemon juice</li>
<li style="text-align: justify;">11/2 teaspoons curry powder</li>
<li style="text-align: justify;">Pinch of cayenne pepper</li>
<li style="text-align: justify;">1/2 teaspoon coarse salt, or to taste</li>
<li style="text-align: justify;">1/2 teaspoon freshly ground black pepper, or to taste</li>
<li style="text-align: justify;">Finely chopped scallions or chives</li>
</ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHJeJu3XhbBecytT1wfmupqk_qJEGvhDGMzA_nApTfAl1Np2altX6CVf9H1MamQXlg0p8aKWOrRSn5gBMCa2-wfgYgcAEnCdJvbFDYWJAXRgRgEo3ryQu8dLaIOqzwF7y9D2CDn_LPIxs/s1600/Curried_Deviled_Eggs.bmp" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHJeJu3XhbBecytT1wfmupqk_qJEGvhDGMzA_nApTfAl1Np2altX6CVf9H1MamQXlg0p8aKWOrRSn5gBMCa2-wfgYgcAEnCdJvbFDYWJAXRgRgEo3ryQu8dLaIOqzwF7y9D2CDn_LPIxs/s200/Curried_Deviled_Eggs.bmp" width="200" /></a>Procedure on how to make perfect curried deviled eggs:<br />
<ol><li style="text-align: justify;">Peel the eggs and slice them horizontally.</li>
<li style="text-align: justify;">Carefully remove the yolks and set them in a small bowl. Cut a tiny slice from the rounded ends of the whites so that they sit flat on a platter.</li>
<li style="text-align: justify;">With a fork, mash the yolks with the onion, mayonnaise, lemon juice, curry powder, cayenne pepper, salt, and black pepper.</li>
<li style="text-align: justify;">Add more mayonnaise or lemon juice, if you like.</li>
<li style="text-align: justify;">When the mixture is thoroughly blended, spoon the yolk mixture into the shells, mounding it slightly.</li>
<li style="text-align: justify;">Sprinkle the tops with the finely chopped scallions or chives and serve.</li>
</ol>Note: To make in advance, arrange the eggs on a platter, cover them with wax paper and a damp paper towel, and refrigerate; they will stay moist for half a day. Garnish with scallions or chives before serving.Bingkay Orangehttp://www.blogger.com/profile/05607945159214583624noreply@blogger.com0tag:blogger.com,1999:blog-7782406447326999823.post-24622414632167659972011-04-29T13:59:00.000+08:002011-04-29T13:59:08.877+08:00How To Cook Filipino Ginataang Halo-halo (binignit)<div style="text-align: justify;"><b>How To Cook Filipino Ginataang Halo-halo (binignit)</b>. Ginataang halo-halo or 'binignit' in Visayan term is a Filipino dessert dish that is usually prepared during rainy or cold seasons in the Philippines. This is composed of different tubers such as sweet potato, purple yam, and taro root, as well as other ingredients like the plantains, tapioca pearls, and glutinous rice balls (bilo-bilo). Ginataang halo-halo is often served as meryendas or afternoon snacks. Here's how to cook ginataang halo-halo (binignit) from panlasangpinoy.</div><br />
<br />
<center><iframe allowfullscreen="" frameborder="0" height="352" src="http://www.youtube.com/embed/AuejhYdSLec?rel=0" width="430"></iframe></center><br />
<blockquote>Ingredients:<br />
<ul><li>1 1/2 cups sweet potatoes (kamote), diced</li>
<li>1 cup taro roots (gabi), diced</li>
<li>1 1/2 cups purple yam</li>
<li>1 1/4 cup plantains (saging na saba), diced</li>
<li>1 cup ripe jackfruit (langka), sliced</li>
<li>2 cups small tapioca pearls, cooked</li>
<li>12 to 20 pieces glutinous rice balls (bilo-bilo)</li>
<li>1 cup granulated white sugar</li>
<li>3 1/2 cups coconut milk</li>
<li>2 cups water</li>
</ul>Cooking procedure:<br />
<ol><li>Pour water in a large cooking pot and apply heat. Let boil.</li>
<li>Add 1 3/4 cups of coconut milk then wait until it re-boils.</li>
<li>Put-in the sweet potatoes, purple yam, and taro roots and simmer for 8 minutes.</li>
<li>Pour-in the remaining coconut milk, sugar, and glutinous rice balls then stir. Simmer for 7 minutes.</li>
<li>Add the plantains then cook for an additional 2 minutes.</li>
<li>Put-in the jack fruit and cook for 2 minutes more.</li>
<li>Slowly slide-in the cooked tapioca pearls then stir. Simmer for 1 minute.</li>
<li>Turn off heat and transfer to a serving plate.</li>
<li>Serve either hot or cold.</li>
</ol></blockquote>Bingkay Orangehttp://www.blogger.com/profile/05607945159214583624noreply@blogger.com0tag:blogger.com,1999:blog-7782406447326999823.post-11927592663224150892011-04-28T18:31:00.000+08:002011-04-28T18:31:06.062+08:00How To Make Spicy Fried Chicken Recipe (video)<div style="text-align: justify;"><b>How To Make Spicy Fried Chicken Recipe</b>. I love chicken very much especially fried chicken. And when it comes to spicy recipes, Indian cuisine is the best. I've found the right cooking video on how to make spicy fried chicken recipe. Check out the video below. It's spicy fried chicken legs. But you can do the recipe with any chicken parts.</div><br />
<center><iframe allowfullscreen="" frameborder="0" height="352" src="http://www.youtube.com/embed/44XbT7iDQcY" width="430"></iframe></center>Bingkay Orangehttp://www.blogger.com/profile/05607945159214583624noreply@blogger.com0tag:blogger.com,1999:blog-7782406447326999823.post-90905366575144424062011-04-28T15:46:00.001+08:002011-04-28T15:49:48.413+08:00How To Cook Ginataang Sitaw at Kalabasa<div style="text-align: justify;"><b>How To Cook Ginataang Sitaw at Kalabasa</b>. Ginataang sitaw at kalabasa is a Filipino dish, consisting mainly of coconut milk or gata, long beans or sitaw and squash or kalabasa. I don't have much preference when it comes to vegetable dishes but since this ginataang sitaw at kalabasa recipe contains additional crabs which I really crave much, I could recommend it to you guys. Here's <b>how to cook ginataang sitaw at kalabasa</b> with yummy crabs from panlasangpinoy.</div><br />
<center><iframe allowfullscreen="" frameborder="0" height="286" src="http://www.youtube.com/embed/6hg8K1uNQ98?rel=0" width="450"></iframe></center><br />
<blockquote>Ingredients:<br />
4 lbs fresh blue crabs (alimasag)<br />
1 lb squash (calabaza), sliced into cubes<br />
1 bunch string beans (about 3 to 4 cups), cut into 2.5 inch length<br />
3 1/2 cups coconut milk<br />
1 1/2 tablespoons fish sauce<br />
1 teaspoon ground black pepper<br />
1 medium onion, sliced<br />
2 teaspoons garlic, minced<br />
2 tablespoons cooking oil<br />
<br />
Cooking procedure:<br />
1. Heat a cooking pot and pour cooking oil.<br />
2. Saute garlic and onion.<br />
3. Add fish sauce and coconut cream, and then let boil.<br />
4. Put-in the ground black pepper, and then cook for 10 minutes in medium heat until the liquid reduces.<br />
5. Put-in the crabs and stir. Cook for 10 minutes.<br />
6. Add the squash (kalabasa) and cook until the squash becomes a little soft.<br />
7. Add the string beans, stir, and cook for 3 to 5 minutes.<br />
8. Turn the heat off and transfer to a serving plate.<br />
9. Serve with hot steamed rice.</blockquote><div style="text-align: justify;">Note: You can substitute the crabs with pork, cut into small bite pieces. Or you can also make it all vegan, remove the crabs/pork completely. Simply adjust the seasonings according to taste.</div>Bingkay Orangehttp://www.blogger.com/profile/05607945159214583624noreply@blogger.com0tag:blogger.com,1999:blog-7782406447326999823.post-54148589976088319122011-04-15T14:25:00.000+08:002011-04-15T14:26:31.718+08:00How To Cook Adobong Baboy (Pork Adobo) with Pineapple<div style="text-align: justify;">Here's <b>how to cook adobong baboy (pork adobo) with pineapple</b>. Actually this is another version of <a href="http://justlikethat-bing.blogspot.com/2009/08/how-to-cook-pork-adobo-adobong-baboy.html">how to cook pork adobo</a>, you just add pineapple tidbits to the ingredients. Pineapple is one of the major products of my hometown and it is also one of the most popular, frequently consumed fruits around the world. I love adobong baboy and I just found our another version of it that is so really really yummy. Take a look at the cooking video below from thebalutking.</div><br />
<center><iframe allowfullscreen="" frameborder="0" height="283" src="http://www.youtube.com/embed/gvBtZXU7k1g?rel=0" title="YouTube video player" width="450"></iframe></center><br />
Ingredients:<br />
<ul><li>1 tsp paminta (ground black pepper)</li>
<li>1/4 cup toyo (soy sauce)</li>
<li>3 cloves bawang (garlic, smashed and peeled)</li>
<li>1 can pinya sa lata (pineapple chunks)</li>
<li>1/4 cup suka (Filipino cane vinegar)</li>
<li>5 pcs dahon ng laurel (bay leaves)</li>
<li>1 lb karne ng baboy (pork belly)</li>
</ul>Cooking procedure:<br />
<ol><li>In a bowl, combine soy sauce, black pepper, and vinegar. Set aside.</li>
<li>At medium heat, put the pork meat in a pan. Then add the garlic and bay leaves.</li>
<li>Then add the soy sauce, black pepper and vinegar mixture. If needed, add water to dilute the vinegar.</li>
<li>Cover the pan and let boil in a slow fire for another hour.</li>
<li>Add the pineapple chunks. Then simmer for some minutes.</li>
<li>Remove from fire. Serve.</li>
</ol>Bingkay Orangehttp://www.blogger.com/profile/05607945159214583624noreply@blogger.com0tag:blogger.com,1999:blog-7782406447326999823.post-57745274252794220372011-04-13T16:13:00.000+08:002011-04-13T17:01:38.764+08:00How To Cook Pininyahang Manok (Chicken with Pineapple) Recipe<div style="text-align: justify;"><b>How to cook pininyahang manok (chicken with pineapple) recipe</b>: I've come to know about the pininyahang manok, literally translated as chicken with pineapple, when I was working in Manila. The Tagalogs are very fond of this chicken recipe. When I first tasted it, I said to myself I'm gonna cook this recipe myself. It's really yummy and perfect with rice. The sweet pineapple flavor along with coconut milk has a very splendid taste. This recipe is mostly cooked in times of feasts or celebrations. I looked in the net for the perfect and easy to do pininyahang manok recipe and I'm very glad to find one.</div><br />
Here's how to cook pininyahang manok recipe from panlasangpinoy.<br />
<br />
<center><iframe allowfullscreen="" frameborder="0" height="405" src="http://www.youtube.com/embed/abtlWWY-6Y8?rel=0" title="YouTube video player" width="500"></iframe></center><br />
<blockquote>Ingredients:<br />
<ul><li>2 lbs chicken, cut into serving pieces</li>
<li>12 ounces pineapple chunks, canned</li>
<li>2 medium sized tomatoes, chopped</li>
<li>1 cup bell pepper, cut into thick strips</li>
<li>1 medium sized carrot, wedged</li>
<li>2 1/2 tbsp fish sauce (patis)</li>
<li>1/2 cup fresh milk</li>
<li>2 tbsp garlic, minced</li>
<li>1 medium sized onion, sliced</li>
<li>2 tbsp cooking oil</li>
</ul>Cooking procedure: <i>(for the benefit of non-Filipino viewers) </i><br />
<ol><li>Marinate the chicken in pineapple juice/concentrate (derived from the can of pineapple chunks) for 20 to 30 minutes</li>
<li>Pour the cooking oil in a cooking pot / casserole then apply heat</li>
<li>Sauté the garlic, onion, and tomatoes</li>
<li>Put-in the chicken and cook until color of the outer part turns light brown</li>
<li>Add the pineapple juice/concentrate marinade and fresh milk then bring to a boil</li>
<li>Add the pineapple chunks and simmer until the chicken is tender and half of the liquid evaporates (about 20 to 30 minutes).</li>
<li>Put-in the carrots and simmer for 5 minutes</li>
<li>Add the bell pepper and fish sauce then simmer for 3 minutes</li>
<li>Remove from the cooking pot / casserole and transfer to a serving dish.</li>
</ol></blockquote>Bingkay Orangehttp://www.blogger.com/profile/05607945159214583624noreply@blogger.com0