Kitchen Adventure

Every time I cook any recipe with pork, I always make sure it’s tender enough for my husband. For tenderness, I use either sprite or pineapple juice. Where I learned this? Ok I learned this technique from my sister Irish. That’s what she always use every time she cook pork. Some people said that grilled food especially using charcoal can harm our body but to grill once in a while is find… This recipe is so good and yummy…try it guys…

Ingredients

Pork Ribs with Fat
1/2 cup Ketchup
2cups Sprite
1/2 slice lemon
1/2 cup soy sauce
1/4 cup vinegar
5 pcs. Garlic
1 Onion
1-2 tbs. Sugar
salt and pepper

How To:

Wash the pork and set aside. In a bowl, mixed all the ingredients and put the pork. Let it marinate for about 3 to 6 hours then grill. Serve it with rice and Coke.

>Every time I cook any recipe with pork, I always make sure it’s tender enough for my husband. For tenderness, I use either sprite or pineapple juice. Where I learned this? Ok I learned this technique from my sister Irish. That’s what she always use every time she cook pork. Some people said that grilled food especially using charcoal can harm our body but to grill once in a while is find… This recipe is so good and yummy…try it guys…

Ingredients

Pork Ribs with Fat
1/2 cup Ketchup
2cups Sprite
1/2 slice lemon
1/2 cup soy sauce
1/4 cup vinegar
5 pcs. Garlic
1 Onion
1-2 tbs. Sugar
salt and pepper

How To:

Wash the pork and set aside. In a bowl, mixed all the ingredients and put the pork. Let it marinate for about 3 to 6 hours then grill. Serve it with rice and Coke.

Camote Tops Salad is one of my favorite salad to eat when I was in the Philippines. I love it with rice and fried fish.

The Camote Tops or Talbos ng kamote in Talalog is rich in iron which is really good for our us especially if you are anemic.

This is really good if you serve it with rice and your favorite fried fish… but you can eat this by itself.

Ingredients:

Camote Tops
Tomato
Calamansi or Lime/Lemon
Ginger
Onions
Salt and Pepper

How To:

In a pan, boil at least 2 to 4 cups of water depending on how much camote tops you want to use. Turn down the fire to the lowest setting and submerge the camote tops. When the water turned green and leaves is cooked, remove the leaves and put it in a mixing bowl.

Add the slice of tomatoes, onion, calamansi juice or lime juice, salt and pepper and mix them all together.

Ingredients:

2 lbs Pork loin, cut into small cube
1/2 cup vinegar
1/2 cup Bagoong fish paste
4 cloves Minced garlic
8 Peppercorns

How To:

First mix the pork, peppercorns,vinegar, garlic and marinate it for 24 hours. After that, add along the bagoong and then cook over medium heat for about 45 minutes. Check it periodically to make sure the pork is not burning.

Ingredients
1 (4 ounce) boneless pork chops, 1/2-inch thick
4 teaspoons Jamaican Jerk seasoning
1/3 cup hot pepper jelly
2 tablespoons pineapple juice
1 teaspoon minced fresh ginger
4 slices fresh pineapple (cored, 1/2-inch thick)

Directions
Coat chops with jerk seasoning; set aside for 5 minutes. Meanwhile, microwave jelly, pineapple juice and ginger on High for 30 to 60 seconds or until melted. Grill pork over medium-high heat for 5 to 6 minutes per side, turning once. Baste frequently with glaze. During last 3 minutes of grilling time, place pineapple rings on the grill. Baste with jelly mixture. Grill pineapple until heated through. Serve pork chops with pineapple.

Ingredients

Crust
2 cups all-purpose flour
1 tsp. salt
2/3 cup shortening
1 piece eggyolk
1 tsp. vinegar
1/4 cup ice water

Filling
4 cups coconut meat
1 cup coconut water
1 300 ml. can MILKMAID Sweetened Condensed Milk
2/3 cup cornstarch

Instructions

1. Blend flour and salt in a bowl. Cut in shortening using two knives or a pastry cutter. Combine yolk, vinegar and water; slowly add the liquid to the flour mixing until dough can be handled. Divide dough into 2 parts with one part slightly bigger than the other. Roll bigger dough to about 2 inches larger than a 16-inch pie plate. Fit dough into a pie plate, letting sides hang. Roll out remaining dough for the crust. Set aside.

2. Combine filling ingredients in a thick saucepan. Cook stirring constantly until thickened. Cool then pour into prepared crust. Cover with top crust; flute or crimp edges together to seal. Bake for 1 hr. at 425 degrees F. Cool before serving.

Modern technology is really getting better. I really do love to shop and search different cool kitchen gadgets and utensils. Take a look at this cool Wireless Digital Thermometer, it is programmable base unit with a three-foot, 700ºF heat resistant. It also comes with a remote that you can use in changing your desired temperature. You can use it for your oven, grill, deep fryer and even smoker.

Ingredients:

5 eggs
two 8 oz cheese
1 can condensed milk
1 tsp vanilla extract
1/2 cup karo syrup
1 bottle of langka or macapuno sticks

How To:

1) Beat the first four ingredients and pour in a baking pan lined with karo syrup
2) Add macapuno sticks or langka
3) Bake for 45 minutes at 350 degrees, 5 more minutes if necessary. (Check if done by poking a toothpick into the flan. If it comes out clean, it is cooked.)
4) Cool and place in a plate upside down (looks like an upside-down cake)

Look at this beautiful and fancy looking stainless steel salt and pepper mill. This would look good in
any kitchen especially those who are using stainless steel appliances.

* Adjustable grind so you can choose the size of grind that best fits your cooking creation
* 7.87 inches/ 20 cm tall
* 2 Stage channeling and grinding process
* Lifetime warranty on internal grinding mechanism
* Salt and Pepper included in grinder
* Made in France

Five o’clock in the afternoon and you will start smelling the aroma of Bbq at almost any street in Metro Manila, Philippines.

One of my favorite Bbq store is the one in Alabang in front of BPI bank. Ummm ummm they really have one of the best bbq in the country.

Bbq is one of my favorite food. I grew up eating Bbq almost every afternoon in our home town in Cabadbaran. My family and I never stop loving bbq even when we move to Manila. We even used to sell Bbq in front of our house and it was really a fun experience.

Ingredients:

pork
bamboo skewers
soy sauce
garlic, minced
onion, finely chopped
calamansi juice or lemon/pineapple juice
7up or sprite
ground black pepper
brown or white sugar
banana or tomato catsup

How To:

* Cut pork meat into thin and long slices. In a mixing bowl, marinate the cut pork with the soy sauce, minced garlic, chopped onions, calamansi juice, ground pepper, sugar, banana catsup and the soda (this tenderizes and adds flavor to the pork BBQ). * Mix well and keep in the refrigerator for at least 30 minutes (turning occasionally). Prepare the bamboo skewers by removing splinters and soaking in water to reduce burning during barbeque.

*String the pork on the skewers.

*Over live charcoals, barbeque the pork on skewers until each barbeque is cooked. turning every few minutes on each side and basting the leftover marinate on the barbeque.

Fried tuna and lumpia are just one among my favorite food. I can’t go out of the Asian market with out getting tuna even though it’s really expensive. Well at least not as expensive as eating out as I can have more 6 meals in one package of tuna…. humm so yummy…Hubby and I had a great dinner… a lot better than eating out…

The Puto Cheese in the picture are just made from the ready mix puto cheese that you can buy in any Asian market. If you want to make a Puto Cheese from the scratch, you can try the recipe below.

Ingredients:

250 grams Gold Star Flour
5 grams Baking Powder
200 grams Refined Sugar
2.5 gramsIodized Salt
2 pcs Egg
170 grams Water
1/3 cup Oil

How To:

In a mixing bowl place all dry ingredients and blend well. Then add eggs and mix thoroughly. Gradually add water until homogeneous. Add oil and mix well. After you mixed it thoroughly, place enough amount of batter in a paperlined puto moulder and sprinkle grated cheese on top. Steam it for 10-12 minutes or until done.

Ingredients:

1 Kilo Shrimp
12 pcs Tamarind (Sampaloc)
1 big Onion (diced)
3 big tomatoes (quartered)
2 pieces Radish (sliced)
1 bundle Sitaw (Strringbeans)
1 bundle Kangkong (cut into 2″ long)
3 pieces long green pepper
5 cups ricewash or water
Salt or Patis to taste

How To:

First you need to do is boil Tamarind in water to soften. Pound and extract all juices and set aside. And then, get a casserole, boil rice wash or water, Tamarind juice, onions, tomatoes and Radish. Lower the fire and add in Shrimps, Kangkong, Sitaw and green long pepper. Let it simmer for 5 minutes and then season it with salt and patis and then serve it hot.

Using a top quality product of parts and accessories for your motorcycle like helmets, jackets, tires, Mustang Seats and others is worth paying extra bucks compare to those cheap yet poor qualities one that only last for few months. Safety should also one of your top reason to consider when it comes to buying motorcycle parts and accessories because what you spend to top quality product is nothing compare to what you are going to pay for hospital and other medical bills once some accidents happened.

Don’t worry though as there are some ways you can actually do in order to afford top quality product for your motorcycle. First thing you need to do is find places that have clearance or on sale motorcycle parts and accessories. The other thing you can do is a find coupon or coupons code and use it to get discounts.

Just checked out the Cruiser Customizing site and looked at the end of the year clearance items. My uncle Jack asked me to find some great deals of Mustang Seats that he can get to replace his old one. I really like year-end clearances as they offer extreme price cuts on most items.

A lot of people here in the US loves pickled cucumber and pickled shrimp. I saw this video in youtube and thought of sharing it here in my blog to others who loves pickled shrimp can make it at home…

[youtube http://www.youtube.com/watch?v=Q6Vn-pXIBlQ]