Wow lutu lutuan hehehehe.

Hmm, anu ba. Ah, masarap lalo adobo pag nilagyan nyo ng unting Lea and Perrins. It actually works on marinades too, ung pinagbabaran ng kung anu piprituhin. Gives added flavor.

Babad sa suka ung fried chicken na piprituhin. Gawa kau ng marinade na suka tas lagyan ng bawang at paminta unti asin, ibabad dun ung chicken for an hour para kumagat ung asim, hehehe (or depende kung ganu nyo katagal at gusto maglasa ung cjicken nyo). Tapos iprito sa madami mantika (deep fry). Masarap ung chicken, pati buto, sa sobrang lambot pwede mo papakin. Parang ito ung sikreto ng Jollibee at McDonald's.

Pag maglalagay kau ng spices sa lulutuin, 3 lang ung limit ng pwede gamitin sabay sabay.

Mas masarap ang sabaw kapag ang ginamit na pangsabaw eh ung unang hugas ng bigas.

Mas masarap din ang sabaw pag tinanggal ung mga dugo dugo na lumulutang sa sabaw pag kumukulo na ito. Ung akala nyo dumi, dugo dugo un lumulutang.

Kung gusto ny malapot sabaw ng sinigang, pisatin nyo un gabi habang on high heat ito, kumukulo. Ibaba nyo na ung heat pag nakuha nyo na desired consistency.

Kung ayaw nyo maghugas ng kawali paggawa nyo ng sinangag, gumamit kau ng teflon coated pan.

Also bonus Sisig Rice recipe! Ginawa ko ito nung na bored ako isang araw at gutom ako alang makain. @.@;; mas masarap pag me unti sabaw sabaw pa un sisig ng Purefoods tapos ihalo mo sa rice. SARAP! XD

Sisig Rice

2 Purefoods Sisig (the ones in cans)

1 small onion

1 egg

3 cloves garlic, minced

4 cups cold leftover rice (what we call "bahaw" in Tagalog)

1 tsp oil

salt to taste

Heat oil in frying pan over medium heat. Saute the garlic, then add the sisig. Let it simmer until its juices have mostly dried off before adding the egg, then stir it into the sisig as you would make scrambled eggs. Just after the egg is cooked (you could tell if the sisig starts making popping noises and you could smell the cooked egg), add the minced onion and then add the rice, and season with salt to your taste. Just make sure that you really mix the sisig into the fried rice! Serve hot. Great for breakfast, lunch, or dinner.

Hindi nga?? wow...

to make a soup or sabaw thicker, you can use any of the three varity to make it thicker.

1. cornstarch dissolve in water. usually use for corn and crab, mushroom, chopsuey, sweet and sour sauce...

2. peanut butter. used for a caldereta, kare-kare. sometimes i use it for a mechado or afritada type of dish. well, once na lagyan yung dalawa ng peanut butter eh hindi na mechado at afritada tawag dun... di ko lang alam kung ano hehehe...

3. gabi. very effective for any sinigang dishes. from pork, beef, chicken, fish, up too seafood. sometimes kamote or sweet potato can be use. but you know, sweet potato has a funny side effect... if you know what i mean.

4. breadcrubs. yes, breadcrubs. for caldereta, adobo, mechado, any pinoy style cooking.

if you think that your cooking has an offtaste or something didn't turn good. in short, di masarap ang lasa... place potato or radish and cook it in lowest heat. these two root crops can severely absorb the offtaste of the dish, reduce the taste to blunt, then you can restart your flavoring. unfortunately, you have to bare the taste when you eat the rootcrops you used.

when you cook fried fish (maritess' favorite), you can add any of the two easy to made sauce to it.
1. sarshado type- sautae garlic, onion, tomato - gisahin ang bawang, sibuyas, at kamatis (trivia- sangkucha ba tawag dun?). add two or three beaten eggs. use salt or patis to taste. add paminta/black pepper for spice. add some water (depende sa tantiya niyo).
2. sweet and sour- just like the previous recipe but instead of egg, add tomato sauce.

for sweet overnight marinade, instead of using a sugar, you can use sprite or 7 up. sweet taste and a tender meat can be achieve.

in cooking chopsuey or any ginisang gulay type of dishes, cook it fast in high heat. yung mala chowking ang pagluluto... it can help retain the vitamins and minerals of the vegetables plus the crips.

when cooking scrambled egg, instead of salt, you can use sugar.

only pinoy uses ketchup for spaghetti.

depende sa recipe, cheese can also be soup thickener. babantayan nga lang ang amount na ilalagay para di umalat.

sa mga cookware, dapat may non-enamel pots/pans din kayo, esp for acid based recipes. and by acid based, anything from vinegar to tomato based recipes. even if you cook your e.g. sinigang in a stainless steel pot, don't store leftovers there.

sa mga dried herbs & spices, some say it's better to add them towards the end of cooking time. this is esp true if eto yung pang-seasoning. otherwise, mawawala din yun sa pagka-overcook.

btw, seasoning means you're enhancing the natural flavor of food w/o siginificantly changing the flavor.
flavoring means adding a new flavor to a food, changing or modifying the orig flavor.

napapaluto ako sa thread na to. 

Actually, ewan ko sa ibang palengke, pero ung palengke sa Marikina they already sell freshly made peanut butter. It's creamier than the store bought ones at lasang mani talaga! :D

Mas masarap magluto ng kahit anung masabaw na putahe if you cook them in earthenware pots (palayok). Iba talaga ung lasa nya. Take time out na bumili nun.

When you attempt to use butter in some fried dishes, try to just melt the butter over lowest heat para di masunog ung butter. This is very crucial kung magluluto rin kau ng cream based sauces, dapat lowest heat so it won't burn because it will really affect the taste.

In baking, to melt butter fast, ilagay mo needed amount ng butter sa measuring cup, then put the measuring cup in a bowl of hot water para mag melt ito.

Kung maggagayat ng gulay for cooking, it's best kung cut up mo ung vegetables na parepareho ung sizes nya, para even ung cooking time nya, at the same time mas madali maluto ung mga vegetables.

Ay masarap nga un, kaso bawal sa akin masyado matatamis nowadays waaahhh....ToT

Let me go into ****tails for those mature enough to drink.

I discovered that Generoso Brandy is a good thing to mix into Nescafe. It brings out the richness of coffee.

Kung gusto niyo naman ng pampa-tulog, you can mix Tanduay rum with sweetened warm milk.

On a side-note, a specially-converted Toyota HiLux drove to San Pablo, Laguna and back to Metro Manila running on a bottles of Gin

To get that Earthy taste out of Tilapia, marinade it in Lambanog before frying to get rid of the algae on the fish giving that taste.

how could you make fried chicken that is crispy and juicy?

nu po ingredients needed s pag gawa ng tonkatsu

Tisoy na gravy, pwede?

*********************************************************************
Ingredients:

Alpine milk (ung naka lata), 1 large can

1 Knorr Beef Cube

Salt, pepper, soy sauce to taste

2 teaspoons cornstarch, dissolved

Pour the entire contents of Alpine milk into a small saucepan, then haluin mo sya under very low fire. Add the Knorr Beef Cube, ituloy ang paghahalo. Kapag medyo kumulo na ito, idagdag na ung cornstarch. Haluin lang ng haluin under low fire para di mag buo buo ung beef cube at para maiwasan umapaw ung ginagawang gravy. Add salt, pepper and soy sauce to taste, and continue mixing until you get the desired consistency.
*********************************************************************



Pwede rin bumili ka na lang ng Mang Tomas gravy. :D

Ahhh why can't i get the right texture of the gravy!!! something is wrong in me!!!
lasang paste

Pwede rin pag medyo nitatamad ka kumuha ng stock, gumamit ka na lang ng Knorr cubes. :D

For Clueless:

Tonkatsu (source: japanesefood.about.com)

Ingredients:

* 4 pork chops
* 1/2 tsp salt
* 1/4 tsp pepper
* 1/4 cup flour
* 1 egg
* 1/2 cup panko bread crumbs
* Vegetable oil for frying

Preparation:
Cut the edge of pork chops in several places. Sprinkle salt and pepper on the pork. Put flour lightly on the pork. Dip the pork in beaten egg. Put panko on the pork and pat them well. Fry the pork in 320F oil for a few min. Turn over the pork chops and fry a few more min. Take out the pork and put them on a paper towel to drain the oil. Cut each tonkatsu into small pieces. **Serve shredded cabbage and tonkatsu sauce with tonkatsu.

Makes 4 servings

****Panko bread crumbs - un ata ung bread crumbs na nabibili sa supermarkets na me Japanese lettering? @.@;;

Bonus

Omuraisu (omelette rice, from recipezaar.com)


Ingredients

* 30 g onions
* 3 eggs
* 1 medium mushroom (discard stem)
* 30 g chicken thighs (preferably raw)
* 20 g butter
* 60 g steamed rice
* 2/3 tablespoon white wine (Sake best)
* 2 1/2 tablespoons ketchup
* salt
* pepper

Directions

1. Cut chicken thigh into 1cm cubes, Finely chop the onion and thinly slice the
mushroom cap.
2. Keep all ingredients separate.
3. Melt 10g Butter in a hot frying pan.
4. Saute first the onion, then add chicken and finally the mushroom.
5. Once the onion is partly transparent and the chicken is nearly pink-free, season
with the ketchup.
6. Add 60 g cooked rice, the wine and season again with some salt and pepper.
7. Saute until chicken is done and lightly brown.
8. Turn off the heat and leave in pan.
9. Break 3 eggs into a bowl and add a touch of salt and pepper.
10. Don't beat the egg!
11. Just mix it with 10 stokes of a fork or chopsticks.
12. Melt 10g of butter in a new frying pan over medium-high heat.
13. Pour in the egg mixture.
14. Spread the egg quickly with 3 broad strokes while moving the frying pan back and
forth.
15. When the egg is half done, place the rice and chicken mixture in, offset to one
side.
16. Take the frying pan off the heat and fold the chicken rice mixture free side of the
Omuraisu almost all the way over the chicken rice mixture.
17. Roll the Omuraisu in the pan by raising one side and tapping the handle so that
we gradually wrap the rice inside the omelette.
18. Keep rolling slowly until the edges of the Ouraisu are again facing up, and then
roll once more onto the plate it is to be served upon.
19. The Omuraisu should have it's edges facing down in the final potition, so as to
appear to be a regualr omelette.
****For visual directions in making this dish, nasa youtube ito. :D

No problem Clueless. n____n