Glossary
A la King - dish served with a rich sauce, flavored with wine. This rich sauce contains chopped vegetables like green pepper, pimiento or mushroom.
Bake - to cook in an oven.
Barbeque - to cook poultry or meat over hot coals.
Baste - to brush seasoned liquid or melted fat over food while baking or frying.
Beat - to mix with rapid rotary motion
Blanch - To scald, plunge into boiling water for a few minutes. Some fruits and nut meats are blanched to loosen the skin for easy removal.
Blend - to combine ingredients thoroughly.
Steamed- Baked Spareribs
1/2 kilo beef or pork spareribs
1 tbsp. soy sauce
1/2 tsp. fresh ginger, finely chopped
3 cloves garlic, minced
1 tbsp. cornstarch
1 tsp. vetsin
Pineapple Ice Candy
4 cups pineapple juice
1/2 gallon water
3/4 cup white sugar
1 tsp. pineapple extract
Dissolve sugar in water thoroughly before adding all ingredients. Pour in ice candy plastic bags. Makes 30-40 ice candies.
Adobong Bangus
1 medium sized bangus, sliced
4 cloves garlic, minced
2 tbsp. soy sauce
1/2 tsp. salt
1/2 tsp. pepper
1 cup vinegar
1/3 cup water
1 tsp. vetsin
cooking oil
Chicken Mami
1/4 kilo mami noodles
1 pc. chicken breast, cooked & flaked
6-7 cups chicken broth
1 large onion, chopped
1 tbsp. vetsin
5 cloves garlic, sliced thinly, fried a few sprigs of spring onions, chopped
salt to taste
1 egg, beaten and fried, sliced into thin strips
Kitchen Tips
Storing eggs
It is better to store eggs with the tapered end down. The idea is to create a bigger distance for the yolk from the air pocket at its wider end. This is because the yolk is richer than the white and hence more perishable. Storing eggs the proper way will make these last longer.
When buying eggs by the dozen, store these in the refrigerator still in their cartons and put them in the back part of the refrigerator.
Placing eggs at their designated place at the refrigerator door does not help in their storage life. The less egss are jarred, the longer they keep. Storing temperature of eggs is about 30 to 31 ºF.
Bacon (Canadian Style)
1 kilo pork lomo
1/2 cup white sugar
1/2 cup salt
1/2 tsp. salitre
1/8 tsp. Sodium Nitrite
2 cups water
Combine last 5 ingredients in a deep bowl and soak whole pork. Prick with fork or ice pick for the solution to penetrate in the thick meat. Cover bowl with a clean cloth or wax paper. Keep in refrigerator for 3 days. Turn and prick once a day.
