logMetaData$>



 

This policy is valid from 21 June 2007

This blog is a personal blog written and edited by me. This blog accepts forms of cash advertising, sponsorship, paid insertions or other forms of compensation.
This blog abides by word of mouth marketing standards. We believe in honesty of relationship, opinion and identity.
The compensation received may influence the advertising content, topics or posts made in this blog. That content, advertising space or post will be clearly identified as paid or sponsored content.
The owner(s) of this blog is compensated to provide opinion on products, services, websites and various other topics.

Even though the owner(s) of this blog receives compensation for our posts or advertisements, we always give our honest opinions, findings, beliefs, or experiences on those topics or products. The views and opinions expressed on this blog are purely the bloggers' own. Any product claim, statistic, quote or other representation about a product or service should be verified with the manufacturer, provider or party in question.
This blog does not contain any content which might present a conflict of interest.
To get your own policy, go to http://www.disclosurepolicy.org


Hire Me Direct


Blog Advertising - Get Paid to Blog



Tuesday, August 30, 2005
Crepe (courtesy of Lanie)
cup all-purpose flour
3/4 cup water
3/4-cup milk
dash of salt
4 eggs
2 t butter

Sift flour and salt into a bowl. Add water, a little at a time, whisking constantly. Add eggs, one at a time- keep whisking. Finally, add milk, stirring vigorously until batter is smooth. Melt butter and add to bater. Let batter sit for about 1 hour.
Heat a crepe iron or a small frying pan. Immediately tilt pan in all directions so batter covers bottom.

Bake for about 1 minute or until lightly browned on the bottom. Check by lifting the crepe with a spatula. Quickly turn the crepe over and bake on the other side for 15 seconds. Serve immidiately (or prepare with your favorite filling) Serves 4

Tips: Crepes may be frozen. Place in a piece of foil in between them for easier handling when thawing and rehating.
posted by according2whom @ 7:57 AM   0 comments
Bibingka & Cassava (courtesy of Lanie)
Ingredients
3 eggs
2 cups sugar
1 cup evaporated milk (fresh milk can be substituted)
7 cups raw cassava, grated (or frozen) - cassava are now available in most groceries in cities with a large Latin American or Asian population.
1/4 cup butter, melted banana leaves (available frozen in Philippine stores; or use cookie sheet or something) For the topping
1 cup thick coconut milk (available in Asian stores)
2 tablespoon flour
1 can condensed milk
2 egg yolks
2 tablespoons grated cheddar cheese

Directions
1. Beat eggs and sugar till lemon colored. Add the rest of the ingredients. Pour into a greased 9x9 in pan lined with banana leaves (or cookie sheet).
2. Mix coconut milk with the flour. Add condensed milk and cook over medium heat till thick. Add eggyolks and mix well. Return to heat and cook 5 minutes more. Pour over baked bibingka. Sprinkle with the grated cheese and broil till golden brown.
posted by according2whom @ 7:53 AM   0 comments
Ox Leg Kare Kare (courtesy of Lanie)
250 g. ox leg
1/8c. annato seeds
1 lunch pf pechay (bok choy)
peanut butter
1/4 c. pf rice flour
1 while garlic minced
2 tlbs. of cooking oil
salt to taste

1) Cut ox leg into 3 inch pieces.2) Boil once and discard water. Boil again until tender.3) Saut? garlic and onion in oil.4) Add achuete water, saut?ed garlic and onions to meat and bring to a boil.5) Add vegetables and enough water to make a sauce.6) Add the powdered rice and peanut butter dissolved in 3/4cup water into the meat.7) Season with salt and pepper
posted by according2whom @ 7:51 AM   0 comments
Beef Caldereta (courtesy of Lanie)
beef with little fat
1 onion, chopped
1 clove garlic, crushed
1 red bell peppers cut into cubes
1 cup tomato sauce
1/2 cup tomato paste
1 cube beef broth
bay leaf, 2 large pieces
1 German sausage
salt, peppercorns
Potatoes, green beens and carrots

Boil the beef (until tender) in the beef broth with a dash of salt and about 20 pcs od peppercorns. Saute garlic, when almost brown, add the beef. Add the tomato sauce and tomate paste. Allow to simmer for 10 minites. Add the bay leaf, bellpeppers, carrots, green beans. If the sauce is too thick add water . Simmer until the potatoes and carrots are cooked
posted by according2whom @ 7:48 AM   0 comments
Sauce's for the Rolls (courtesy of John)
Sweet and Sour Sauce

makes 1/2 cup
Ingredients:
1 stalk lemon grass
2 teaspoon brown sugar
3 tablespoon fish sauce
1/4 cup fresh lime juice

Preparation:
1. Remove tough outer layers and green parts of lemongrass. Mince tender base parts of lemongrass.
2. Combine ingredients in bowl. Cover and chill.

Hot Chili Sauce

makes 1/2 cup
Ingredients:
1 fresh jalapeno peppers, seeded and minced
3 tablespoon low sodium soy sauce
2 teaspoon brown sugar
1 small onion, minced

Preparation:
Combine ingredients in bowl. Cover and chill.
posted by according2whom @ 7:34 AM   0 comments
Lobster-Mango Spring Rolls (courtesy of John)
Ingredients:

2 tablespoon fish sauce
1 tablespoon rice wine
3 1/2 teaspoons mince fresh ginger
1 tablespoon chopped cilantro leaves
1/2 pound cooked lobster meat, broken into chunks
2 tablespoons canola oil
2 small mangoes, peeled, seeded and diced
12 8-inch dried rice paper wrappers

Preparation:
1. In a medium bowl, combine fish sauce, rice wine, 1 1/2 tsp ginger and cilantro leaves. Add lobster and toss to coat. Marinate in the refrigirator for 30 minutes.
2. Heat oil in a large skillet. Add lobster mixture, stir and toss for a minute. Remove from heat and let cool. Then mix in mango.
3. Fill a medium bowl with warm water. Dip one of the wrappers in the water for 15 seconds or until softened. Transfer to a dry surface carefully.
4. Arrange 2 to 3 tablespoons of the filling in an even horizontal mound just below the center of the wrapper.
5. Roll up the rice paper to form a tight cylinder, folding in the sides about halfway. Do same on the remaining rolls.
posted by according2whom @ 7:30 AM   0 comments
Wasabi Spring Rolls with Asparagus and Mushrooms (courtesy of John)
Ingredients:
1 tablespoon miso paste
1/2 tablespoon rice wine
1/2 pound asparagus spears, tough end trimmed and cut in half
2 cups fresh shiitake mushroom caps, thinly slice (you could use different mushroom if you cant find shiitake, which are usually find in asian food stores)
1/4 cup wasabi paste
2 tablespoons canola oil
8 8-inch round dried rice paper wrappers

Preparation:
1. In a small bowl, dissolve miso in warm water and mix in rice wine. Set aside.
2. Heat up canola oil in a large skillet over medium heat. Add shiitake mushrooms and saute until softened. (about 1 minute). Add asparagus spears and saute for a minute. Stir in miso mixture. Remove from heat and cool.
3. Fill a medium bowl with warm water. Dip one of the wrappers in the water for 15 seconds or until softened. Transfer to a dry surface carefully.
4. Arrange 2 to 3 tablespoons of the filling in an even horizontal mound just below the center of the wrapper.
5. Roll up the rice paper to form a tight cylinder, folding in the sides about halfway. Do same on the remaining rolls.
posted by according2whom @ 7:26 AM   0 comments
Crisp Orange Chicken Spring Rolls (courtesy of John)
Ingredients:
1 small fresh red chili pepper, minced
3 cloves garlic, minced
2 teaspoons minced fresh ginger
1 tablespoon cooking wine
3 tablespoons oragne juice
1 tablespoon low sodium soy sauce
1 tablespoon canola oil
1/2 pound skinless chicken breast, sliced into thin strips
1 1/2 teaspoon sesame oil
2 scallions, cut into thin shivers
12 8 inch round dried rice paper wrappers

Preparation:
1. Combine chili pepper, garlic, ginger, cooking wine, oj and soy sauce in a medium bowl. Add chicken and toss to coat. Set aside for 15 minutes
2. Heat up canola oil in a small skillet. Saute chicken until light brown or cooked. 3. Fill a medium bowl with warm water. Dip one of the wrappers in the water for 15 seconds or until softened. Transfer to a dry surface carefully.
4. Arrange 2 to 3 tablespoons of the filling in an even horizontal mound just below the center of the wrapper. Add 1 to 2 pieces of scallions.
5. Roll up the rice paper to form a tight cylinder, folding in the sides about halfway. Do same on the remaining rolls.
posted by according2whom @ 7:20 AM   0 comments
Monday, August 29, 2005
Mango Cake Recipe (courtesy of Sandy)
21/2 cup cake flour, sifted
3 tsp. baking powder
1 tsp. iodized salt
1/2 cup sugar
3/4 cup orange juice, pineapple juice or mango juice (whichever u like)
1/2 cup oil (I used canola)
8 egg yolks
combine dry ingredients, make a well. then put oil, yolks & orange juice. beat in one direction until smooth. set aside.
beat 8 egg whites, gradually adding 1 c. sugar until soft peaks form. don't overbeat . when done, fold in the batter using a rubber scraper. try not to lift the scraper while folding-in the batter to avoid bubbles. bake in pre-heated oven for 40-55 mins at 350 degrees. don't forget to turn it upside-down to cool especially if you'll use the tube pan.

Frosting:

dissolve 1 c. sugar in 1/2 c. evap milk (you may use 1% milk too). you may add mango bits to this (at least 2 face of the mango). gradually add this to 2 sticks (1 cup) of unsalted butter (softened) while beating at low speed. add whipping cream approximately 1/4 c., when milk mixture has been all added up to the butter. please make sure not to over beat the frosting. Immediately do the frosting on your cake and arrange sliced mangoes on top (bahala ka nang mag create nang kung anong design na gusto mo)
posted by according2whom @ 8:39 PM   0 comments
Friday, August 26, 2005
Chili Shrimps



You'll Need:

2 tbsp garlic, chopped
2 tbsp ginger, chopped
1 pc medium onion, chopped
1-1/2 cups coconut milk
1 pouch (200 g) DEL MONTE Tomato Sauce
2 tbsp soy sauce or oyster sauce
1/2 kg shrimps, cleaned and trimmed
2-3 pc siling labuyo (chili pepper), sliced
1 pc beaten egg
25 g kinchay (Chinese celery)

Here's How:


1. Sauté garlic, ginger and onion until tender. Add coconut milk and DEL MONTE Tomato Sauce, stirring continuously until it boils. Add soy sauce, then season with salt and pepper to taste.

2. Add shrimps and siling labuyo. Cook for 10 minutes or until shrimps turns bright red.

3. Stir in beaten egg and cook until set. Add kinchay and let stand for a few minutes before serving.
posted by according2whom @ 8:05 PM   0 comments
Friday, August 12, 2005
Tip of the week
Fresh, unpeeled ginger, tightly wrapped, can be refrigerated for up to a week. For longer storage; peel, wrap, and freeze the ginger.
posted by according2whom @ 11:00 PM   0 comments
 
Mi Manifesto


Name: according2whom
About Me: A woman sitting by her computer, unveiling the real truth about the next generation blogging.

This is my chance to show the inner workings of a start-up and give the outside world a glimpse into my challenges, family, downfall n' achievements.

This pretty much summarizes who I am and what I tend to write....

** Feel free to add me to your blog and I'll return the favor back, just let me know 'aighte? ^_^. **

 

 


.: mi manifesto :.

Powered by FeedBurner

Yahoo bot last visit powered by MyPagerank.Net

My Visitors



Previous Post
Archives
Links
Web Links

Powered by linker

Personal blogs

Top Blogs

Blogarama 
- The Blog Directory

Subscribe in NewsGator Online

Subscribe in Rojo

Add .: mi manifesto :. to Newsburst from CNET News.com

Subscribe with Bloglines

  Subscribe in FeedLounge

Add to The Free Dictionary

Add to netvibes

Subscribe in NewsAlloy

Add to Plusmo

Add to Webwag

Add to flurry

Add to Pageflakes

Subscribe in podnova

Add .: mi manifesto :. to ODEO

Receive IM, Email or Mobile alerts when new content is published on this site.

Add to Attensa

Add to netomat Hub

Add to Excite MIX

Add to My AOL

Add to Google Reader or Homepage

 

Powered by FeedBurner I heart FeedBurner

Free Web Directory

 

My Connection



Search



 

search engine optimization

www.businessdirectoryofusa.com

.: according2whom.blogspot.com :.