Here's a dish that is very common in any Japanese Restaurant- Tempura.
Tempura is actually quite easy to prepare. In fact, it is one of the dishes I first learned when I was still a new wife and was still learning how to cook.
Here goes the recipe of Tempura
Ingredients:
1/2 kilo fresh shrimp
1 cup all purpose flour
1 cup water
1 egg slightly beaten
1/4 tsp. salt
Tempura Sauce:
1/2 cup hot water
1 pc bouillon cube
2 tbsps. soy sauce
1 tbsp. sugar
1/8 tsp. vetsin (optional)
1 tsp. ginger, grated
2 tbsps. radish, grated
cooking oil
Procedure:
1. Shell shrimps. Slit the back and open butterfly fashion. Devein and wash. Dry and set aside.
2. In a bowl prepare the batter. Combine water, egg, flour and salt. Stir about 5 times, but still lumpy.
3. Heat oil in pan.
4. Dip shrimps in batter and deep fry.
5. Prepare Tempura Sauce by combining all the ingredients together.
6. Served Tempura hot with sauce.
Showing posts with label cooking. Show all posts
Showing posts with label cooking. Show all posts
Wednesday, June 16, 2010
Monday, January 11, 2010
A New Twist to the Pork Barbecue, Pinoy Style = Ala Rack's
I hope you like the Pork Barbecue recipe I shared earlier.
Of course you may always substitute the pork with chicken or any meat of your choice if you don't like pork.
Warning on the use of sugar: It will easily burn your barbecue. So, regulate your fire/stove. In my case, I like cooking my barbecue over charcoal fire. And, I only use half of the sugar in the recipe. Occasionally I substitute sugar with honey.
Please feel free to adjust the seasonings according to your taste. That's the beauty of cooking!
When we were staying in Manila some years ago, I used to love the barbecue of Rack's, a very popular restaurant there. I have often wondered how they prepared their babyback ribs barbecue- so tender and delicious!
With the Pork Barbecue recipe, I tried experimenting with it. This is my version of Rack's tender and delicious babyback ribs barbecue!
Pork Barbecue Ala Rack's (My version!)
1.I usually substitute the pork kasim or lomo with special ribs, cut into my desired size.
2. Wash, and pressure cook the ribs with enough water and some salt just until tender when the meat still sticks with the bone without falling off.
3. Drain and cool.
4. Mix the pressure cooked meat with the marinade sauce. Leave overnight.
5. Grill just until it browns the meat. Brush with the marinade.
6. Serve!
Yummy!!!
For more barbecue recipes, click here.
P.S.
Sometimes, I marinate the ribs first before I pressure cook them. I cook the left over marinade as instructed and brush it on the ribs while grilling them.
Try it and decide which way appeals to you the most. Enjoy cooking!
P.S. 2
If you like my blog, please be a fan. Just look for the Followers label, click on the Follow link found under it and register. Thanks!
Of course you may always substitute the pork with chicken or any meat of your choice if you don't like pork.
Warning on the use of sugar: It will easily burn your barbecue. So, regulate your fire/stove. In my case, I like cooking my barbecue over charcoal fire. And, I only use half of the sugar in the recipe. Occasionally I substitute sugar with honey.
Please feel free to adjust the seasonings according to your taste. That's the beauty of cooking!
When we were staying in Manila some years ago, I used to love the barbecue of Rack's, a very popular restaurant there. I have often wondered how they prepared their babyback ribs barbecue- so tender and delicious!
With the Pork Barbecue recipe, I tried experimenting with it. This is my version of Rack's tender and delicious babyback ribs barbecue!
Pork Barbecue Ala Rack's (My version!)
1.I usually substitute the pork kasim or lomo with special ribs, cut into my desired size.
2. Wash, and pressure cook the ribs with enough water and some salt just until tender when the meat still sticks with the bone without falling off.
3. Drain and cool.
4. Mix the pressure cooked meat with the marinade sauce. Leave overnight.
5. Grill just until it browns the meat. Brush with the marinade.
6. Serve!
Yummy!!!
For more barbecue recipes, click here.
P.S.
Sometimes, I marinate the ribs first before I pressure cook them. I cook the left over marinade as instructed and brush it on the ribs while grilling them.
Try it and decide which way appeals to you the most. Enjoy cooking!
P.S. 2
If you like my blog, please be a fan. Just look for the Followers label, click on the Follow link found under it and register. Thanks!
Sunday, January 10, 2010
Reason For This Blog and a Pork Barbecue Recipe, Pinoy Style
Hi!
I have always wanted to put my collection of recipes in a document but have not actually found the time to do so. Actually, I also did not exactly know how to do it except to write all the recipes I have tried cooking and wanted to try in a notebook and some on index cards. Otherwise, I simply bought some cookbooks and/or food magazines and referred to them whenever I wanted to cook something.
Finally, I have learned how to blog, and have found this avenue a very fitting way of documenting my collection of recipes both Filipino foods and international. I hope you'll find my collection worth referring to.
The recipes I'll be sharing here with you are not necessarily my own. I have learned of them through cookbooks, food magazines, my mom and from other people. But what makes these recipes different perhaps from their sources is my own personal touch whenever I tried cooking them myself.
Through the years I've learned that COOKING is an ART. There is actually no rigid rule in cooking. The only guide you are to follow in cookingis your taste buds and those who's gonna eat what you have cooked, and for you to ensure that your food is safe for eating.
But it's different in baking. Baking requires exact measurement of ingredients. I'll talk about baking in later posts...
By the way, between baking and cooking, I like baking more. But as a mother, cooking is indispensable... Thus, expect that here, I'll also be sharing some recipes and cooking tips on baking.
So... for my initial salvo, let me share with you a recipe for pork barbecue. The Filipinos love their food with a hint of sweetness and saltiness, thus, this barbecue recipe. My family loves this recipe a lot.
PORK BARBECUE (recipe from The Best of FOOD Magazine)
Ingredients:
2 cups white sugar (reduce sugar if you prefer less sweet taste)
1/2 cup soy sauce
1 head garlic, chopped
1/2 bottle (320 grams) or about 1/2 cup+2 tbsp. banana catsup
2 tbsp fresh calamansi juice
3/4 cup clear soft drink (ex. Sprite or 7-up)
1 kilo pork kasim or lomo (I personally prefer special ribs), cut into 1-inch pieces
Optional:
2 tbsp. banana catsup
Directions:
1. In a large bowl, combine all the ingredients except for the pork meat and the optional ingredient. Mix well.
2. Marinate pork pieces in this mixture for at least 3 hours or overnight in the refrigerator.
3.Heat grill to medium-low. Drain pork pieces and reserve marinade.
4. If using kasim or lomo, thread the pork pieces into skewers and cook over grill.
5.In a medium saucepan, heat reserved marinade to boiling. Brush barbecue with marinade when almost cooked.
Note: Extra marinade can be served as sauce. Add the 2 tbsp. banana catsup and reheat. Stir until smooth.
6. Serve. (I like serving my pork barbecue with atchara/pickled papaya.)
Until next post... God bless!
I have always wanted to put my collection of recipes in a document but have not actually found the time to do so. Actually, I also did not exactly know how to do it except to write all the recipes I have tried cooking and wanted to try in a notebook and some on index cards. Otherwise, I simply bought some cookbooks and/or food magazines and referred to them whenever I wanted to cook something.
Finally, I have learned how to blog, and have found this avenue a very fitting way of documenting my collection of recipes both Filipino foods and international. I hope you'll find my collection worth referring to.
The recipes I'll be sharing here with you are not necessarily my own. I have learned of them through cookbooks, food magazines, my mom and from other people. But what makes these recipes different perhaps from their sources is my own personal touch whenever I tried cooking them myself.
Through the years I've learned that COOKING is an ART. There is actually no rigid rule in cooking. The only guide you are to follow in cookingis your taste buds and those who's gonna eat what you have cooked, and for you to ensure that your food is safe for eating.
But it's different in baking. Baking requires exact measurement of ingredients. I'll talk about baking in later posts...
By the way, between baking and cooking, I like baking more. But as a mother, cooking is indispensable... Thus, expect that here, I'll also be sharing some recipes and cooking tips on baking.
So... for my initial salvo, let me share with you a recipe for pork barbecue. The Filipinos love their food with a hint of sweetness and saltiness, thus, this barbecue recipe. My family loves this recipe a lot.
PORK BARBECUE (recipe from The Best of FOOD Magazine)
Ingredients:
2 cups white sugar (reduce sugar if you prefer less sweet taste)
1/2 cup soy sauce
1 head garlic, chopped
1/2 bottle (320 grams) or about 1/2 cup+2 tbsp. banana catsup
2 tbsp fresh calamansi juice
3/4 cup clear soft drink (ex. Sprite or 7-up)
1 kilo pork kasim or lomo (I personally prefer special ribs), cut into 1-inch pieces
Optional:
2 tbsp. banana catsup
Directions:
1. In a large bowl, combine all the ingredients except for the pork meat and the optional ingredient. Mix well.
2. Marinate pork pieces in this mixture for at least 3 hours or overnight in the refrigerator.
3.Heat grill to medium-low. Drain pork pieces and reserve marinade.
4. If using kasim or lomo, thread the pork pieces into skewers and cook over grill.
5.In a medium saucepan, heat reserved marinade to boiling. Brush barbecue with marinade when almost cooked.
Note: Extra marinade can be served as sauce. Add the 2 tbsp. banana catsup and reheat. Stir until smooth.
6. Serve. (I like serving my pork barbecue with atchara/pickled papaya.)
Until next post... God bless!
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