Friday, August 28, 2009
Salt and Pepper
1 tbsp fat free butter
Pouch of Gourmet Style Tomato sauce or Mix chopped basil with tomato sauce
Fresh red tomatoes (chopped)
3 tbsps. Hot Sauce or 1 tsp chili powder
dash of pepper
Season your steak with olive oil (both sides)
Pinch of Spanish Paprika (both sides)
Pinch of salt and pepper
1/4 tsp of butter for both sides of the steak
Fry Steak until golden brown
In a sauce pan, mix all sauce ingredients, simmer and top over your steak.
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The featured Stew above is called Pork Afritada. You can mix chicken and pork with this dish. Usually this is just simmering in tomato sauce. I have a better way. It's just a matter of taste and how will you make use of the ingredients to get that distinct aroma and flavor.
Filipino pride---Afritada. There are 2 easy cooking techniques to be done. Inadobo sa Suka and the Main Afritada Recipe.
2 cups water
1 cup vinegar
6 cloves of garlic (mashed)
2 pinches of pepper 1/2 tsp salt
1/2 K Pork cubes
4 medium potatoes (cut into desired shape)
1 medium carrot (cut into desired shape)
1 medium green or red bell pepper
5 cloves of garlic (chopped)
1 medium onion (chopped)
1 small can of green peas or 2 tbsp of fresh
1 200g Del Monte Tomato Sauce (filipino Style)
2 tbsp cooking oil
1. "Inadobo sa Suka" style to tenderize meat and to get the sour flavor.
In a sauce pan, put all Adobo ingredients including the Pork. Boil until Pork is tender. If too sour, add enough water to balance.
Add potatoes if meat is semi-tender.
Note: adding water does not mean to eliminate the vinegar flavor.
You can also fry the potatoes in a separate pan.
When all nice and soft, set aside with the adobo mixture.
2. Main Afritada Recipe
In a separate pan, saute the chopped garlic until semi-golden brown
add chopped onions
add the pork and potatoes from the adobo
pour the adobo mixture. Add water if necessary
add green peas
simmer for 5- 7 mins
add tomato sauce
salt and pepper to improve taste
simmer again for another 5-7 mins
add bell pepper
ready to serve
The taste? The sour flavor gives the recipe the "twist" and makes it different from the rest. The old-fashioned recipe uses Atsuwete or Annatto seeds for coloring. I prefer using tomato sauce it adds more flavor. I would recommend red bell pepper because of its distinct flavor.
Thursday, August 27, 2009
The highlight of my every Yoshinoya dining experience---Red Ginger---that goes with every Gyudon order.
Yoshinoya first opened in 1899 at the Nihonbashi Fish Market. When the market was devastated by the Great Kanto Earthquake, Yoshinoya moved to the new Tsukiji fish market in 1923, where Yoshinoya maintains a ceremonial "No. 1 Store" to this day.
Monday, August 24, 2009
Our DVD reached the U.S where some of our relatives are staying. And they mentioned that they know a place that specializes on DVD Mastering in Boston. There's a fast track of CDs being replaced by DVDs, DVD Mastering Boston duplicates are clearer version. It can be your old audio or video. CD Mastering Boston offers the highest and the most fulfilling products.
Thursday, August 20, 2009
Been figuring out a beef strip dish the whole week. Beef strips (sirloin strips) are the easiest to cook. Meat tenderizer is not needed as long as the meat is fresh.
What You Will Be Needing:
1/2 K Sirloin Beef
1 cup soy sauce
2 tbsp worsteshire sauce
1/4 cup vinegar or calamansi juice
1/2 small packet of Equal
2 pinches of salt and pepper
5 cloves garlic minced
1 tsp ginger strips
green chili (chopped) or 1/2 tsp chili powder
1 medium green bell pepper (sliced)
button mushrooms (optional)
oil for sauteing
1/2 cup water
For 3 -4 hours, marinate beef strips in soysauce, vinegar, sweetener, garlic, salt and pepper.
Boil beef strips in 1/2 cup water until cooked.
Add beef strips and worsteshirs sauce
Salt and Pepper to tasteThe hotter the better! Join us Food Trippers at Food Trip Friday
Tuesday, August 18, 2009
hot/ cold cooked rice
barbecued pork or ham
scallions, chopped, including green ends
eggs slightly stirred
Thursday, August 13, 2009
If you want real crunch, don't coat with flour or starch.
Best part, mix excess crumbs from fried pork with the sweet- chili sauce.
It can go with rice, or as finger food while watching your favorite movie.
What's Your Food Trip every Friday? Join us at: Food Trip Friday
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Friday, August 7, 2009
This entry is a repost from my other blog. I'm sorting out the food entries I made earlier and plan to transfer some here in my very own food blog. Here's one of them. Salmon (particularly the Pink Salmon) has been part of my food shopping list. It is the smallest and most abundant of the Pacific Salmons.This fish doesn't require so much to improve its taste. Naturally, it is rich in flavor. This is a borrowed recipe from a Travel magazine.
The original recipe has the ff:
6 tbsp olive oilsalmon fillet
2 tbsp garbanzos
2 mid sized tomatoes (chopped)
2 tbsp pitless black olives (sliced)
1 tbsp choppedparsley
2 tbsp fresh orange juice1tbsp. lemon juice
1 tsp. capers
1 tsp.grated orange peel
1 tsp. grated lemon peel
2 tbsp chopped basil
Stir fry salmon fillet in olive oil with the rest of the ingredients except the chopped basil.When fish is cooked, set in a platter, top with chopped basil.Viola!
My What's Cookin' recipes are all based on the available ingredients I have in my pantry, freezer and crisper. I choose the best substitute to the ones that I don't have. And yes, there are also times when I had to go out to buy, just in case I come up with nothing from my own kitchen drawers.
2 slices of Pink Salmon
2 mid sized red tomatoes (as followed)
3 calamansi (instead of lemon)
fresh basils ( as followed)
2 tbsp orange juice (not fresh)
6 pcs. baby corn (chopped)
3 tbsp olive oil
My How to:
1.Stir fry all ingredients with the salmon fillet in olive oil except for the chopped basil and lettuce.
2.In a salad platter, mix the lettuce and basil together.
3.Once the fish is cooked, mix it all with the greens.Done! This is a very healthy dish. You can also eat it with rice or any form of carbs/ and protein you want. With this salad alone, its already quite heavy. You can also add walnuts, almonds, fresh mushrooms. Anything that your heart desires. If you don't have salmon, any fish fillet will do.
Thursday, August 6, 2009
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Have it your way. Don't settle for what comes with your sandwich or meal. Ask for healthier options and substitutions. For example, ask for reduced-fat mayonnaise or mustard on your sandwich. Or at a fast-food Mexican restaurant, request salsa with your meal instead of shredded cheese and nacho cheese sauce. Try to avoid special dressings, tartar sauce, sour cream and other high-calorie condiments.
Tuesday, August 4, 2009
This is my first time to actually search for a downloadable movie online. And yes, it is very convenient. I found what I have been looking for. Upon opening their web page, various links on games, movies, music will surprise you.
Monday, August 3, 2009
Here is the recipe for the Potato Mojos! One word to describe it---EASY!
What You Will Be Needing:
*4 medium size potatoes (wash well with skin on), slice into thin pieces
*4-5 tbsp all purpose flour (seasoned with salt and lots of ground pepper)
*3 eggs beaten
*cooking oil (for deep frying)
*dip each potato slice in egg, then roll on seasoned flour (coat enough to cover both sides of the potato--- not too thick)
*deep fry until golden brown
mix 4-5 tbsp plain mayo, minced garlic,saltENJOY!