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December 07, 2010

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Foodista Badges Update:

3 more badges! Wipee!^^

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Baking Technique Have you tried baking pastries using a turbo broiler? Photo from this link We use the turbo broiler mostly for chicken, liempo and aahhh crispy pata. ^^ Yummy! ^^ Maybe some use it for baking. However, I don't know how to convert the temperature from a regular oven to a turbo broiler and that's the reason why I don't engage myself into baking. Anyway, I came across this website ( Home Cooking Rocks !) while looking for a chocolate lollipop recipe. I saw her recipe " The chocolate chunk cookies " using a turbo broiler. Hmmmmm, that caught my attention. ^^ According to the site: Re “can i also use a turbo broiler” Yes. “what adjustments should be made” None. Let's see... ^^ A non-stick pan First Attempt: I did not preheat the turbo broiler. Set the temperature to 150 for 10 minutes. And the result is... Yaiks, di naluto yung loob. ^^ Second Attempt: I set the temperature to 200 for 10 minutes. And this is the result... Heehee! Sunog!! h...

Turbo Chicken

Turbo Chicken hmmmm, beautiful! ^^ Isn't it? Ingredients: 1 whole Chicken 1/4 cup of Soy sauce Pinch of Salt 9 pieces of Calamansi (Calamondin) Gravy Sauce of the Chicken from the turbo broiler 1 tablespoon of all purpose flour dissolve in 1 cup of water Pinch of salt Pepper to taste Preparation Give the chicken a good rubdown with it, taking care to massage it inside and out. Marinade the Chicken with Soy sauce, salt and Calamondin for 10-20 minutes each side. Place a small baking pan at the bottom of the turbo broiler, this will be used to catch the drippings (don't throw this after the chicken is cooked! You can use it to make gravy, or see the explanation below). Place the chicken in a turbo broiler with the temperature of 250 degrees for 30 minutes. Turn over the chicken and cook it for another 10 minutes. It should be nicely crisp and golden brown after 40 minutes. Gravy Sauce from the chicken, place it in a small pan (low fire) Put the dissolve flour ...

Ensaladang Lechon Kawali

Ensaladang Lechon Kawali Same with my previous entry - Bagnet with Arosep Salad , I just use my regular recipe with a different kind of seaweed. Ingredients: Lechon Kawali (Crispy Pan-Fried RoastedPork) Salad: seaweed - click the link for photo Tomato Egg Plant (fried) Vinaigrette: Vinegar Soy Sauce Pepper Cilantro leaves Aji ginisa mix - click the link for photo Directions: Chop the Crispy Pan-Fried Roasted Pork into bite-size chunks. In a bowl, mix the shallots, tomato, Vinaigrette , fried eggplant and pepper, then add the crackling and toss lightly. Transfer to a salad bowl and arrange the seaweed around the sides. Ensaladang Lechon Kawali

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